The Monday Treat – Molten Chocolate Cakes for Valentines

Valentines chocolate cake for valentines recipe

With Valentine’s Day just hours away, thoughts turn inevitably to chocolate. Chocolate and horrible Valentines jokes.

For instance; What did the chocolate syrup say to the ice cream?

I’m sweet on you.

These are the classic love notes that our parents, our grandparents, hell, probably their grandparents wrote in heart-shaped cards.

Literally sweet nothings.

Why did the banana go out for dinner with the plum? Because he couldn’t get a date.

This is not high drama romance. No heart-skipping sonnet packed with passion and purple prose. This is a lighter, sunnier sentiment – stepping out versus elopement.

Classic Valentines – jokes, chocolate, and a sweetheart to share it with.

Knock knock. Who’s there? Howard. Howard who? Howard you like a kiss?

Knock knock. Who’s there? Sherwood. Sherwood who? Sherwood love to be your Valentine.

And today, that’s fine with me.

Molten Chocolate Cakes (serves 4)

These warm, rich, melting chocolate cakes are a boost to romance for sure, but also a patch up for heartbreak, a solitary treat, or a dinner party classic.

The mixture can be made in advance, poured into ramekins and kept in the fridge, then brought back to room temperature before you bake them.

Bar Of Chocolate Illustration for chocolate valentines recipe

8tbsp (1 stick) unsalted butter
5 oz good quality dark chocolate
Large pinch of salt
2 large eggs
2 egg yolks
1/4 cup sugar
1 tablespoon flour
If you’re planning on turning the cakes out, you’ll need extra butter and coco to grease and flour the molds.
  • Preheat the oven to 425f
  • Melt the chocolate and butter together in a double boiler (or microwave)
  • In another bowl whisk the eggs, yolks and sugar until light and fluffy (I’d recommend using electric beaters and it’s going to take about 5 minutes)
  • Add the egg mixture to the chocolate and mix, then add the vanilla, salt and the flour
  • Butter and dust 4 ramekins with coco, then pour in the chocolate mixture to around half full
  • Bake until the top is cracked and cake-y, but the middle is still soft – try 7 or 8 minutes
  • Eat out of the ramekin, or run and knife around to loosen and turn out onto a plate
  • Serve with whipped cream, or, go terribly of the moment, and sprinkle with sea salt
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