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Warm Desserts for Sukkot

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Red Velvet Molten Lava Cakes

Get ready for the best part of the meal!

No matter where you are or what your climate is, these desserts will WOW your guests and make your Sukkot table extra special. I like to serve warm desserts on Yom Tov, especially on Sukkot when the nights tend to be cool and we can use our ovens. These can be made ahead of time and re-warmed for easier preparation and planning. The sugar cookie fruit pizza and triple chocolate cake with marshmallow would be my day meal choices and the warm options are best at night. But let me know what works best for you. Good Yom Tov!

RED VELVET MOLTEN LAVA CAKES

Serves 4, can be doubled

  • 4 ounces semi-sweet or bittersweet chocolate
  • 4 tablespoons margarine
  • 1 large egg
  • 1/3 cup sugar
  • 1 tablespoon white vinegar
  • 1/2 ounce red food coloring
  • Pinch salt
  • 3 tablespoons flour
  • 1 tablespoon softened margarine, for pans
  • cocoa powder for pans
  • powdered sugar for dusting cakes
  • Preheat oven to 350 degrees.

Over a double boiler or in a microwave or over a very low flame, in a small pot, melt chocolate and margarine, stirring until smooth.

In a separate bowl, whisk together egg, sugar, vinegar, food coloring, and a pinch of salt. When chocolate is melted, slowly whisk it into the egg mixture until combined. Stir in flour and mix until just blended, do not overmix.

Grease four small (7 ounce) baking ramekins or cupcake tins. Sprinkle the ramekins or tins with cocoa powder until lightly coated. Tap out extra cocoa powder so there is only a light layer covering the surface. Divide cake batter between ramekins or cupcake tins.

Bake cakes for 14 minutes or until the cakes are starting to crack

on the surface. Don’t overbake them.

Remove cakes from oven and let cool for a few minutes.

Run a knife around the edges of the cakes and carefully invert them serving plates. Sprinkle with powdered sugar and serve immediately.

By Elizabeth Kurtz
(Aish.com)

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