Honeyed Chocolate Lava Cake


1/2 pound butter/margarine/Earth Balance
1 1/2 pounds semi sweet chocolate
2 teaspoons vanilla extract
1 cup honey
7 wholes eggs
3/4 cup flour
Confectioners sugar


Melt butter, 1 1/2 minutes in microwave, add chopped chocolate, mix until incorporated but not too hot add vanilla extract and honey.
In mixer whip eggs until they form high peaks, about 3-4 minutes.
Fold with chocolate mix.
Spray pans with canola oil. Scoop in batter until the top of pans (batter rises and then deflates).
Put in oven at 400 F, for 12 to 15 minutes, until top is crusted.
Sprinkle tops with confectioners sugar. Serve with 4 scoops of Rich’s whipped cream or vanilla ice cream w/honey on top.


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Pastry Chef Ehud Ezra, gave us this delicious recipe. SYR and I got to taste it yesterday, thus, we can attest to it being truly scrumptious without being overly sweet. One of the joys of this type of post is being in the company of such gifted chefs and bakers. Udi, as his friends and coworkers lovingly nicknamed him, is a warm hearted chemist and chocolate alchemist. He’s got such a mastery of ingredients and technique mixed with a sensitive spirituality that reflects his soul in everything he bakes. This Rosh HaShana, Yom Kippur or Sukkot recipe for Honeyed Chocolate Lava Cake certainly demonstrates his unique talents as a master pastry chef.


10.0 mini 5 ozs. portions made in 4″ muffin molds


Wednesday, September 15, 2010 - 12:33pm


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