Decadent little chocolate lava cakes with rich molten cores are enough to make any meal special. Prepare the batter for this dessert in advance and are best when eaten right after baking so put them in the oven when your guests are ready for dessert. If you’re making this on an occasion when you can’t eat dairy, try the Flourless Chocolate Lava Cakes variation.
12 oz chopped kosher pareve bittersweet chocolate or semi-sweet chocolate such as Lieber
1/2 cup kosher pareve margarine cubed
1 vanilla pod seeded (discard pod)
2 cups granulated sugar
6 egg yolks
1/4 cup kosher pareve cocoa powder (such as Ghiradelli), sifted
1 pinch salt
12 oz (340 g) strawberries hulled and diced
1 dash whipped topping (optional)’
In heatproof bowl or top of double boiler over hot (not boiling) water, melt chocolate with margarine, stirring until smooth. Stir in vanilla seeds. Remove from heat.
Whisk in sugar. Whisk in eggs and egg yolks, 1 at a time. Whisk in cocoa powder and salt. Pour into 12 greased ramekins; place on rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
Bake in 425ºF (220ºC) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges and turn out onto plates. Garnish with strawberries, and whipped topping, if using.
Flourless Chocolate Lava Cakes: Substitute butter for margarine, and whipping cream (35%) for whipped topping.
From Canadian Living. You can view the original post here.