Purim might be over, but Pesach is not for a while yet.
Let’s celebrate life this week with lots of cocoa and a touch of summer berries.
Shoshi’s Molten Lava Cake
1 cup unsalted butter or margarine
8oz semisweet chocolate chips or chunks
5 large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour
8 extra large paper muffin cups (or 12 regular)
1 (6oz) container raspberries
and rolled in about ½ cup sugar right before serving.
1. Melt butter and chocolate in a medium heat proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth, beat in flour or matzo meal until just combined. (The batter can be made a day ahead; return to room temperature an hour or so before baking.
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard size muffin tin with muffin papers. Spray muffin papers with cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tim and set on a qork surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each cake with sugared raspberries and serve immediately.