This has been my sweet Valentine for the past 18 years. I will make it easy on you and not include my list of why he is so amazing. You would all just be jealous if I did.Don't worry though, he does have one major flaw. He is extremely difficult to shop for when it comes to a gift. I gave up years ago on trying to find that "perfect gift" because for him, it doesn't exist. I could buy him a brand new pick-up truck and his reaction would be a slight smile and a neutral "Thanks Sweetie." Oh well.
My Valentine is my biggest baking fan and culinary cheerleader. It is wonderful to have someone who appreciates my efforts. It gives purpose to all I do in the kitchen and I get such satisfaction when he enjoys what I have made.
Take, for example, this humble looking chocolate cake. Can't be anything all that special right? Pretty boring looking, if you ask me.....
Until you break through that warm brownie-like top and discover this sexy, hot fudge below. Throw in a bit of vanilla ice cream and I guarantee that your Valentine will think you are just as sexy and hot :)
The best part of this recipe is that it is one of the easiest desserts you will ever make. Simple ingredients that everyone has on hand but the results are out of this world! Just don't tell your Valentine how ridiculously easy it was to throw together. They should believe you slaved for hours in the kitchen just for them.
adapted from Epicurious
(makes eight - 7 ounce ramekins)
8 ounces semisweet chocolate, chopped
15 Tb butter
4 1/2 eggs (just beat up one egg and eyeball about half of it)
4 1/2 egg yolks (same as above)
2 1/4 C powdered sugar
3/4 C flour
1. Place ramekins on a jelly roll pan and spray lightly with nonstick cooking spray. Preheat oven to 450 degrees.
2. In a medium bowl, place the chocolate and butter. Melt in the microwave for 45 seconds, then stir. Microwave for another 35 seconds then stir until all the chocolate has melted and the butter has mixed in completely. Cool slightly.
3. Whisk eggs and yolks together in a large bowl. Whisk in sugar until smooth. Slowly add the chocolate mixture and then the flour. Beat until combined. Pour batter evenly into the 8 ramekins. I used an ice cream scoop to make that easier. (They can be covered and chilled for one day at this point)
4. Bake for 13 minutes or 16 minutes if the batter has been refrigerated. Allow the cakes to sit about 8-10 minutes after baked so the filling isn't dangerous. Serve with your favorite ice cream or whip cream.