The season of LOVE is upon us! Have you begun planning a romantic night for you and your partner yet? In my honest opinion, the romantic dinner out at some fancy restaurant on Valentine’s Day is simply overrated. Hear me out on this…I absolutely love trying new restaurants, having someone else cook for me, enjoying delicious food, and departing from the chaos of everyday life for a couple of hours, but think about it…dinner at a restaurant on Valentine’s Day oftentimes doesn’t check off any of those boxes. Restaurants are generally overcrowded and extremely chaotic, which sometimes leads to the food not tasting as good as it should and a feeling of being rushed out the door as soon as you finish your meal, so that another couple can be served. All of that, coupled with the rising prices on nearly EVERYTHING, can really taint the vision of that romantic night out. That is why I am providing you with several restaurant-quality entrées and desserts that you can make for you and your partner for a romantic night at home. Get a sitter, put on your fancy clothes, light some candles, pour some wine, turn on some music, and get ready to enjoy some amazing food (and each others’ company). For the obvious reasons, I will be starting with the dessert options, and first up on the list is my Molten Chocolate Cake!
This recipe is super simple to whip up, and is literally the PERFECT dessert to serve up after an amazing Valentine’s Day meal! It is rich and decadent and can be served with fresh berries and ice cream for a flavor that is simply incredible, and the best part is that you can prepare these in advance, and have them ready to pop in the oven whenever your delicious dinner digests a bit.
To make this dessert, you are going to need salted butter, bittersweet chocolate, eggs, sugar, Himalayan pink salt, flour and vanilla extract.
This recipe makes 4 (6-ounce) cakes, so you can either store two covered in the refrigerator to make the next day, or cut the recipe in half to make just two.
Begin by preheating your oven to 450°F and preparing four (6-ounce) ramekins by greasing and lightly flouring each. Place them on a baking sheet and set aside. You can use any shaped (6-ounce) ramekin. I chose to use hearts to be festive for Valentine’s Day.
Next, in a double boiler over medium heat, melt together your butter and chocolate, stirring continuously until smooth. While your butter and chocolate melt, add your eggs, egg yolks, sugar and salt into a medium bowl. Whisk vigorously until the mixture is thick and pale yellow in color. Pour your melted chocolate mixture into your egg mixture, whisking continuously until completely combined.
Divide your batter into your prepared ramekins and bake for 6-8 minutes or until the sides and tops of your cakes just firm up, leaving the center jiggly. Remove your cakes from the oven and allow to cool for about 1 minute.
To serve, place a dessert plate over the top of each ramekin and carefully turn the ramekin over onto the plate. Let it stand for 15 seconds. Then, using a butter knife, gently lift one side of the ramekin off the plate to release the cake.
Top your Molten Chocolate Cake with powdered sugar, ice cream and berries, if desired, and serve immediately.
Molten Chocolate Cake
This Molten Chocolate Cake is a deliciously rich, chocolate cake, oozing with a decadent, molten center that is beyond satisfying to any sweet tooth!
½ cup salted butter
4 ounces bittersweet chocolate, chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
⅛ teaspoon Himalayan pink salt
2 Tablespoons flour, spooned into measuring spoon
½ teaspoon vanilla extract
Powdered sugar, sifted
- Preheat oven to 450° F. Prepare four (6-ounce) ramekins by greasing and lightly flouring each. Place them on a baking sheet; set aside.
- Cake: In double boiler over medium heat, melt together butter and chocolate, stirring continuously until smooth.
- While butter and chocolate melt, add eggs, egg yolks, sugar and salt into medium bowl. Whisk vigorously until thick and pale yellow in color. Pour melted chocolate mixture into egg mixture, whisking continuously until completely combined.
- Divide batter into prepared ramekins and bake for 6-8 minutes or until sides and tops of cakes just firm up, leaving the center jiggly. Remove from oven and allow to cool for 1 minute.
- To serve, place dessert plate over top of each ramekin and carefully turn ramekin over onto plate; let stand for 15 seconds. Using a butter knife, gently lift one side of the ramekin off plate to release the cake.
- Toppings: Top with powdered sugar, ice cream and berries, if desired. Serve immediately.