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Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. For a real wow effect use the white chocolate as the center filling. Otherwise you can use a good parve chocolate like Rosemarie.









  • 4 oz +1 square white chocolate or Rosemarie

  • ¼ cup whip topping

  • 12 oz bittersweet chocolate

  • 6 Tbsp margarine

  • 5 eggs

  • 5 Tbsp sugar

  • ¾ cup flour

  1. Preheat oven to 350F.

  2. Melt the white chocolate (or the Rosemarie) chocolate and whip, in a double boiler. Pour into an ice cube tray and freezer. (you will have a little extra that you can discard.)

  3. Melt bittersweet chocolate and margarine in a double boiler. Beat egg whites with 21/2 T. sugar. Beat egg yolks with remaining 21/2 T. sugar. Combine yolks with whites. Add flour and bittersweet chocolate mixture.

  4. Place half of mixture into ramekins or lined muffins tray. Place 1 frozen cube into ramekin and add the rest of the mixture on top, filling only 3/4 full. Refrigerate until ready to bake. Bake for 18-20 minutes. Serve immediately.




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Average user rating from: 1 user(s)

5.0   (1)

This is the best Hot chocolate Cake

Reviewed by rachel
February 08, 2011

This is a fantastic hot Chocolate cake. I make it for shabbos all the time by freezing it raw and baking it erev shabbos and then putting it on top of the hot plate. Make sure to beat the whites into a snow and the yolks really well. Mix the mixture very carefully so not to deflate it.

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