A wonderful recipe that you can follow is from Levanas Whole Foods Kitchen
3 cups semisweet chocolate chips
best quality ½ cup margarine spread
1 tablespoon coffee powder,
mixed with a few drops hot water
3 tablespoons cocoa powder
1 cup sugar
2 tablespoons flour (Passover: potato starch)
1 tablespoon vanilla extract
Preheat the oven to 375°F. Melt the chocolate, margarine, coffee, and cocoa over very low heat, or microwave in a bowl for 1 to 2 minutes. In a food processor, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and mix. Add the flour and vanilla and pulse until just combined. Pour the mixture into 8 to 10 greased ramekins or muffin molds and bake about 12 minutes, or until the top is barely set and the center is still slightly wet. Watch the baking closely after the first 12 minutes: Do not overbake, or the center will solidify, ruining the whole effect. Err on the side of caution and bake rather less than more: Invert just one on a plate— if it’s too runny, don’t worry, just stuff it right back in its mold and return all the molds to the oven for another couple minutes. Invert the cakes onto dessert plates and serve immediately while hot, alone, or with vanilla or coffee ice cream or coconut sorbet. Makes 8 servings.
The in house catering team at the Boulevard are alway creating new and wonderful dishes to satisfy the tastes of their clients. The Boulevard is a unique small wedding venue in Toronto because it is a single event venue which can accommodate a party of 50 people. It is like a blank canvas which can be designed to comply with any theme.