It's been a tradition of ours to have molten chocolate cake on Valentine's Day ever since we've been married and now the rest of my family has caught onto our tradition too and my mom makes it for everyone. I'm actually surprised at how much I like this dessert because I'm not a big fan of chocolate cake because cake can sometimes be dry, so in comes the lava magic on the inside that makes this treat amazing. It just really is the perfect dessert, and fresh out of the oven served with vanilla bean ice cream . . . I'm in love! I also love the personalized size of the cake that makes it pretty to serve for each of your dinner guests. I want all of you to join in on our Valentine's tradition and make some molten chocolate magic for yourself. I promise it will be your new favorite.
| INGREDIENTS |
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting
| DIRECTIONS |
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. [at this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking]
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Sprinkle powder sugar on top and serve immediately with vanilla bean ice cream on the side.
This recipe is courtesy of Diners Journal