Molten chocolate cake for Shabbos evening

[AdinaA]

I wondered if molten chocolate cake could be served on Shabbat, so I tired it and it worked beautifully.

I used a recipe from the Times http://dinersjournal.blogs.nytimes.co...

and set the ramekins at the coolest corner of the blech, where they waited politely through shul and dinner. The centers were moist, gooey, not quite as "melted" as I have had it before. Probably because I left them in the oven a minute too long. But possibly from waiting on the blech for 3 hours.

I'll definitely do this again.

[GilaB]

I have done the lower-class, but still very popular, hot fudge pudding cake on the blech for Friday night, and it's also worked quite well: http://www.hersheys.com/recipes/recip...

[helou]

So similar question - what did you sustitute for the milk - coffee rich? Also, how about putting these in the warming drawer?

[GilaB]

Coffee rich is nasty. I generally go for almond or soy milks, which are much less artificial (and do not taste like chemicals), but which have a similar-enough protein content to milk that they replace it pretty well in baking.

I have never used a warming drawer, and can't speak to that.

[magiesmom]

mimiccreme?

[helou]

I still haven't been able to find plain mimiccreme. I've been to Wegman's in NJ and Fairway on B'wy and they have varieties, but not the basic unsweetened milk/creme replacement. I'll check again - maybe they were just out of it, but where do you buy it?

[DebbyT]

Glatt Express in Teaneck

[helou]

OK, I can go to Teaneck. thanks.

[GilaB]

Mimicreme is a cream replacement. I'm a big fan, but I don't use it when recipes call for milk, as it's much higher in fat and doesn't have the same chemical properties as milk. As I mentioned, almond or soy milks are much closer in protein/fat profile.

[helou]

Yes, I use soy milk a lot. The Shop Rite brand has a hechsher without it being dairy.

[magiesmom]

I think soy milk adds a flat taste that ruins flavor. In the recipe above I'd just use water.

[AdinaA]

Sometimes, not always, but sometimes coconut milk is a wonderful answer.

[magiesmom]

yes, I adore coconut milk, but I just think this recipe doesn't really need the richness.

[helou]

I assume you made them pareve. If so, what did you use for the butter? I recently bought Earth Balance shortening sticks for the first time, and I've been wondering how I'll use them. Do you think they'd work with this?

[queenscook]

I am not AdinaA, so I'm not answering regarding this recipe, but I use Earth Balance (in a tub, not sticks, but I'm sure it's the same stuff), and I use it for absolutely everything one would use butter for.

[GilaB]

I like Earth Balance as a butter replacement in baking, but make sure that if you have the salted variety, that you reduce the salt accordingly in your recipes.

[helou]

Thanks. Actually, the reason I bought the sticks is that they have no salt. I read so much about Earth Balance, but all the other products eemed like they'd be salty and most of my dessert recipes don't call for salt.

[chazzer]

The tubs and the sticks will have a different water content, this can affect the recipe.

[queenscook]

This is not soft-spread margarine which is totally different than regular stick margarine. To my knowledge, this is the same product, but in a tub. And anything I have ever made with it comes out just the same as when I used to use stick margarine (not Earth Balance stick margarine, but Mother's . . . with transfats, which I now avoid).

[AdinaA]

I was using up Pesach margarine. Earth balance is a wonderful butter substitute. I use it or Fleishmann's , grocery store stocking is even more unreliable in Manhattan and I can't always get the brand I want. The recipe is incredibly simple. The only trick is timing the very short baking period.