I’m not sure how the tradition of chocolate & sweets came to be a symbol of Valentine’s Day, I just know that they are!  As with most occasions, we stay home and cook together to celebrate and Valentine’s Day is no exception.  Eric usually makes a wonderful meal that I get to choose and I make a special dessert, usually something with chocolate due to that Valentine’s Day + chocolate rule I mentioned above.

Years ago, I came across this recipe in a magazine and it has been one of my go-to recipes ever since.  It is quick and easy, tastes great and makes a good impression.  And it’s chocolate – ‘nough said!

Molten Chocolate Cake (adapted from Kraft Food & Family Magazine)

Serves 6-12

• 4 ounces (1/2 cup) semi-sweet chocolate morsels
• 4 ounces (1/2 cup) dark chocolate morsels
• 1/2 cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons flour
• whipped topping for garnish, if desired

 

Preheat the oven to 425°.  Butter 6 (3/4 cup) custard cups or soufflé dishes.  Place them on a baking sheet and set aside.

Melt the chocolate in the microwave on high for 1 minute, continuing to add 30 seconds at a time, until it is completely melted.  Melt the butter in the same way.  In an electric mixer with a wire whisk attachment, combine the melted chocolate and butter.

Whisk in the sugar until well blended.

Whisk in the eggs and the egg yolks.

Stir in the flour.

Divide the batter into the prepared cups.

Bake the cups for 13-15 minutes until the sides are firm but the centers are soft.  Let them stand on a cooling rack for 1 minute.  Carefully run a small knife around the edges of the cakes to loosen them.

Invert the cakes onto dessert dishes. Top with some whipped cream and serve immediately. This is supposed to make 12 servings of 1/2 a cake each, but eating a whole one by yourself is more realistic!

The batter can be made ahead and put into the prepared cups then refrigerated, covered until ready to be cooked.  Allow the cups to warm to room temperature before baking.

Quick, easy & delicious!  The perfect chocolate fix!  ~Linda

Molten Chocolate Cake (adapted from Kraft Food & Family Magazine)

Serves 6-12

• 4 ounces (1/2 cup) semi-sweet chocolate morsels
• 4 ounces (1/2 cup) dark chocolate morsels
• 1/2 cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons flour
• whipped topping for garnish, if desired

Preheat the oven to 425°.  Butter 6 (3/4 cup) custard cups or soufflé dishes.  Place them on a baking sheet and set aside.

Melt the chocolate in the microwave on high for 1 minute, continuing to add 30 seconds at a time, until it is completely melted.  Melt the butter in the same way.  In an electric mixer with a wire whisk attachment, combine the melted chocolate and butter.

Whisk in the sugar until well blended.

Whisk in the eggs and the egg yolks.

Stir in the flour.

Divide the batter into the prepared cups.

Bake the cups for 13-15 minutes until the sides are firm but the centers are soft.  Let them stand on a cooling rack for 1 minute.  Carefully run a small knife around the edges of the cakes to loosen them.

Invert the cakes onto dessert dishes. Top with some whipped cream and serve immediately. This is supposed to make 12 servings of 1/2 a cake each, but eating a whole one by yourself is more realistic!

The batter can be made ahead and put into the prepared cups then refrigerated, covered until ready to be cooked.  Allow the cups to warm to room temperature before baking.