February 12, 2017 | Recipes

Warm Chocolate Cakes by Kaitlin Hill

          As Valentine's Day approaches, you might want to start planning a seduction. That's where these little chocolate cakes fit in. You might want this recipe for a sweet that is easy but impressive, romantic but deceptively unfussy.  Like me, you might plan to dazzle a loved one, a longtime companion or a new, not yet committed fling with something special; but, I would never recommend sweating over a hot stove to do so.

    Also, I've always found that the more you do in advance, the cooler you feel come the night of attack. My Warm Chocolate Cakes fit the bill perfectly. You can prepare the batter hours ahead and pop the cakes in for a quick bake just before serving without worrying about messing up your sexy tee or spoiling your manicure or hairgel. Just remind him or her chocolate is a known aphrodisiac. That should do the trick.

Ingredients:
2/3 a cup of butter, cut into cubes
4 ounces of bittersweet chocolate, chopped
1/4 teaspoon of salt
1/4 teaspoon of instant coffee powder (optional)
4 eggs
2/3 cup of sugar
1/2 cup of flour

Makes 6 small cakes.

          Melt the chocolate, butter, salt and coffee powder (if using) in a medium heatproof bowl set over a sauce pan of simmering water, stirring to combine. Once melted, set aside to cool.

          In a separate bowl, use a hand mixer to beat the eggs and sugar until pale and thick. The mixture should create "ribbons" when it falls back on itself.

          Add the flour to the egg and sugar, folding in with a spatula.

          Add in the melted and cooled chocolate and stir to combine.

          Place the batter into ramekins that have been greased with butter and their bottoms lined with circles of parchement. There will be enough batter to fill six small ramekins.

          Chill the batter in the fridge for at least an hour or up to six hours.

          When you are ready to serve, preheat the oven to 400° F. Remove ramekins from the fridge and place in preheated oven. Bake for 15 minutes until the tops are just barely set. Let cakes rest in ramekins for 5 minutes before turning out on to plates and serving.

For more recipes from Kaitlin Hill and Emotional Eats click here.

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