Pastry Chef Rachel Firestone of Sonoma Grille demonstrated this as a kosher-for-Passover recipe. She gets many of her ingredients at Murray Avenue Kosher.
She notes: Whipped cream and berries are wonderful accompaniments to this dish. For plating, place cake slightly off-center on the dessert plate.
Spoon a dollop of sweetened whipped cream on top of each cake and garnish the plate with berries of your choice. Teflon-coated muffin tins may also be used instead of ramekins.
To prepare the muffin tins for baking, spray with nonstick cooking spray, and fill each tin 3/4 of the way to the top.
This recipe can be doubled or halved and made in advance and kept in the refrigerator for 2 to 3 days. It freezes well.
8 ounces (2 sticks) unsalted kosher-for-Passover margarine or butter, cut into small pieces, plus more to grease ramekins
1 cup dark, good quality, cocoa powder, such as Droste, plus some for dusting
1/2 cup ground hazelnuts or chopped hazelnuts (ground hazelnuts work best if you are making ramekin-sized cakes)
1 1/2 cups sugar
8 ounces of bittersweet chocolate, chopped
1 tablespoon vanilla extract
1 tablespoon Frangelico (optional)
Preheat oven to 300 degrees.
Grease ramekins with margarine or butter and dust with cocoa powder. Place ramekins on a sheet tray.
Whisk together hazelnuts, cocoa powder and sugar in a large bowl and set aside.
Place chocolate and margarine–butter in a medium-size glass or metal bowl and place over a saucepan with simmering water.
Stir as it melts. (If you have a double boiler, you can use that to melt the chocolate and margarine.) Add vanilla and Frangelico.
Pour into cocoa powder mixture. Stir with a wooden spoon or rubber spatula to combine.
Beat eggs until frothy. Fold into cocoa/chocolate mixture.
Using a standard ice cream scoop, scoop mixture into ramekins, using one full scoop per ramekin. You may also use 1/4-cup measuring cup to scoop out batter.
Bake for 35 minutes, rotating the sheet tray after 17 minutes. The cakes are done when the tops are shiny and slightly coming apart from the edges of the ramekin.
Cool on a wire rack for 15 minutes and unmold.
Serve warm or at room temperature.
— Rachel Firestone