Make this recipe in custard cups or glass or ceramic ramekins (dollar stores have then).
They can be made ahead and reheated, served at room temperature warm melted chocolate or hot from the oven (keep them refrigerated, unbaked for the day of baking) or reheat them in a water bath in the oven until serving time. How much more flexible can a glamorous, Passover dessert be?
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Hi there, fellow home and pro baker and fan of great recipes….