Do you think two warm, gooey chocolate cakes are the perfect Valentine’s Day dessert for two? Me too! I’m so glad we agree. This recipe is from the archives, but I made it again and created a video to walk you through every step. The video has lots of tips on the types of chocolate to bake with, the best ramekins to use, and even a flashy little trick for un-molding the cakes while they’re piping hot. Flashy is my goal these days.
I should warn you that this video was filmed pre-baby bump. Sorry, I know a video with a baby bump will always be superior to a video without a baby bump. We can pretend it’s there.
If you’ve only had these molten chocolate cakes at a restaurant and have been too intimidated to try them at home, today is the day to change your mind! Practice these a few times before making them for your sweetie on Valentine’s Day just to be confident in the kitchen. If you’re looking for perfect Dinner for Two recipes, you can browse my site, or wait for a savory recipe a little later this week ;)
10 minPrep Time
13 minCook Time
23 minTotal Time
- 1/3 cup (2 ounces) semisweet chocolate chips
- 4 tablespoons unsalted butter
- 1 large egg
- 1 large egg yolk
- 3 tablespoons granulated sugar
- pinch of salt
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Preheat the oven to 425, and spray 2 small ramekins very well with cooking spray.
- In a small bowl, combine the chocolate chips and butter. Heat in 15-second pulses in the microwave, stirring in between each pulse until the chocolate is almost melted. Remove it from the microwave before the chips melt all the way, and stir to melt them entirely. The mixture should be smooth and shiny.
- In a medium bowl, beat together with an electric mixer on medium-high speed the egg, egg yolk and sugar. Beat until light and fluffy--it will fall off the beaters in ribbons.
- Next, add the salt, espresso powder and vanilla extract. Beat until just combined.
- Stream in the melted chocolate and butter, and beat until combined.
- Finally, fold in the flour with a spatula.
- Divide the mixture between the two ramekins. Place the ramekins on a small baking sheet.
- Bake for 13-14 minutes, until the tops of the cakes appear dry and the edges are starting to turn dark brown.
- Let the cakes rest for 1 minute only on the baking sheet. If you let them sit longer, they will finish cooking al the way through.
- Run a knife around the edges of each ramekin, and tip the cake out onto the plate.
- Serve immediately.