Molten Chocolate Hamantaschen

I love Hamantaschen. I really like the fruit center and the slightly lemon cookie.

So, with Purim around the corner, I decided to create a recipe to pay homage to the original. Except this time, I eschewed the fruit/lemon flavor and combined Hamantaschen with one of my favorite desserts, Molten Chocolate Cake.

Because Molten Chocolate Hamantaschen, obviously.

Hamantaschen Ingredients

1/2 cup butter, softened

1/2 cup of sugar

1/4 cup light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

1 3/4 cup matzo meal (ground into a fine powder)

1/2 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

Molten Chocolate Cake Ingredients

10 tbsp unsalted butter

1.5 oz semisweet chocolate

1.5 oz dark chocolate chips (you can omit the dark chocolate and substitute with more semisweet chocolate)

2 eggs (room temperature)

1/4 tsp vanilla

1/2 tsp cinnamon ( can be omitted)

3 tbsp sugar

pinch of salt

1 1/2 tsp matzo meal (ground into a fine powder)

Using an electric mixer cream together the butter and sugars. Add the egg and vanilla and continue beating until light and fluffy. Set aside

In another bowl, whisk together flour, cinnamon, cocoa, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low until the ingredients are well blended and dough begins to form a ball.

Knead the dough with clean dry hands, briefly in the bowl. Form the dough into a disc and wrap it in parchment paper, chill for 15 minutes.

Preheat the oven to 450 degrees and line two baking sheets with parchment paper.

Make-shift double boiler

While dough is chilling begin making the Molten Chocolate cake recipe. Melt butter and chocolate in a double boiler (you can also melt the ingredients in a microwave, at 30 second intervals, stirring after each interval). Remove from heat. In another bowl beat eggs sugar, salt, and vanilla until the sugar dissolves. Add the egg mixture to the chocolate and mix until smooth. Beat in matzo meal until just combined (batter can be made ahead of time, bring back to room temperature before baking).

Remove Hamantaschen dough from the refrigerator and roll out between 2 peices of parchment paper 10 1/3 inch thickness. Cut the dough into 2.5 inch circles using a cookie cutter or a glass cup. Place the circles on the the lined baking sheets. Pinch corners of dough to seal, add 1 tsp cake mix to the center of the Hamantaschen. Slightly fold the cookie dough over the filling. Bake for 6 minutes. Cool for 6-8 minutes before serving and sprinkle with powdered sugar.


My family loved this recipe. These cookies are best served warm – aren’t all cookies?! – when the cake is still molten and not completely set. If you want some variation you can add caramel sauce to the center with the molten cake. Try them with a bowl of ice cream. Have a great Purim!