Spring Break
Valentine's Day Dessert Made Easy
Hungry for Love?
Weiss, Chelsea
Issue date: 2/2/06 Section: Out of Focus
It's been said the quickest way to a man's heart is through his stomach. The highway to a girl's heart is presumably through chocolate. While lovers and friends unite to celebrate their fondness for one another on this Valentine's Day, what better way to skip the Hallmark cards, jewelry that will be tossed after the breakup and lines at the Florist than to make your own sizzling dessert? Mini Molten Chocolate Cakes explode in the center with gooey delight and should be eaten as quickly as you lovebirds fell for each other. The TLC that goes into baking cannot be matched with commercial gifts. These cakes will fast track your love to epicurean joy. Now, eat up. After all, chocolate is an aphrodisiac.
Directions:
Preheat oven to 400 degrees.
Cut stick of butter in half and affectionately place into saucepan over medium heat. Meanwhile, undress your chocolate bar and break into small pieces. Add chocolate pieces to melting butter while stirring.
While keeping a close eye on the melting chocolate (burning chocolate releases a very un-sexy smell) crack two whole eggs into a bowl. In a separate bowl, crack open two eggs and remove both yolks (you may use your fingers for a more sensual approach or a spoon for sanitary purposes) and add to the two whole eggs.
At this point, your chocolate should be melted and soupy but not burning, your lover salivating, and two whole eggs + two egg yolks should be in the bowl.
Whisk the eggs briefly. Add in a cup flour and a cup powdered sugar. Whisk again briefly.
Fold in melted chocolate and lightly stir until mixture is blended.
Inside your ramekins or small oven-safe bowls, rub butter and lightly sprinkle sugar.
Pour chocolate mixture into ramekins and leave about a half-inch from the top.
Place into 400 degree oven for about 13-15 minutes. Err on the earlier side. When you remove the mini-cakes, you will want the center to be oozing, molten chocolate edible passion. Eat promptly to serve a cake as hot as your love.
List of Ingredients
For your mini, oozing chocalate cakes of love make sure you have:
-a somewhat significant other
-2 small ramekins (little oven-safe bowls)
-saucepan
-large bowl
-4 oz. chocalate, preferably unsweetened (to flavor your edible adoration, flavored chocalate bars will do)
-1 stick butter
-4 eggs
-1/4 cup flour
-1/2 cup powdered sugar
-a bit of regular sugar (about 4 packets)
Directions:
Preheat oven to 400 degrees.
Cut stick of butter in half and affectionately place into saucepan over medium heat. Meanwhile, undress your chocolate bar and break into small pieces. Add chocolate pieces to melting butter while stirring.
While keeping a close eye on the melting chocolate (burning chocolate releases a very un-sexy smell) crack two whole eggs into a bowl. In a separate bowl, crack open two eggs and remove both yolks (you may use your fingers for a more sensual approach or a spoon for sanitary purposes) and add to the two whole eggs.
At this point, your chocolate should be melted and soupy but not burning, your lover salivating, and two whole eggs + two egg yolks should be in the bowl.
Whisk the eggs briefly. Add in a cup flour and a cup powdered sugar. Whisk again briefly.
Fold in melted chocolate and lightly stir until mixture is blended.
Inside your ramekins or small oven-safe bowls, rub butter and lightly sprinkle sugar.
Pour chocolate mixture into ramekins and leave about a half-inch from the top.
Place into 400 degree oven for about 13-15 minutes. Err on the earlier side. When you remove the mini-cakes, you will want the center to be oozing, molten chocolate edible passion. Eat promptly to serve a cake as hot as your love.
List of Ingredients
For your mini, oozing chocalate cakes of love make sure you have:
-a somewhat significant other
-2 small ramekins (little oven-safe bowls)
-saucepan
-large bowl
-4 oz. chocalate, preferably unsweetened (to flavor your edible adoration, flavored chocalate bars will do)
-1 stick butter
-4 eggs
-1/4 cup flour
-1/2 cup powdered sugar
-a bit of regular sugar (about 4 packets)