We liked them so much that I really wanted to find a way to make them at home. I happened to check out this Martha Stewart Cake Cookbook from my library a few months after we got back. It had a lava cake recipe in it, and I just couldn't resist trying it out. It was a smashing success.
A few weeks ago, I was thinking about posting something special here for Valentine's Day, and this came to mind. I love it because it isn't hard, it is pretty cheap, and everything except the chocolate bars are items you probably have on hand.
Basically it is the perfect dessert for a couple that wants something simple, decedent, and festive on Valentine's Day at home. Honestly, I don't think the crowds are worth navigating on Valentine's weekend.
If you are looking for fun, yet simple, dinner ideas to go along with this dessert, here are a few delicious suggestions:
Thai Chicken Pizza
Leek, Bacon and Potato Jumble
Sweet Chipotle Tacos
Happy Valentine's Day!
*If you get a chance today, please click over to Mrs. Meyer's to vote for me as their first ever Maker! Just click on the heart next to my name. I would REALLY appreciate it!
Chocolate Melting Cakes:
from Martha Stewart Cakes
1/2 cup plus 3 Tbs butter cut into small pieces and more for greasing the ramekins
unsweetened cocoa powder for dusting ramekins
1/2 cup flour
6oz bittersweet chocolate (or two 3.5oz bars, or one and a half 4oz bars), chopped (I like lindt's sweet dark, but I have also used the Baker's bittersweet and it was good, too).
5 large eggs at room temperature
3/4 cup sugar
pinch of salt
Butter 6 six-oz ramekins (2" deep). Pour cocoa powder into the ramekins. Roll the ramekin around in your hands until the inside is completely coated in cocoa powder sticking to the butter. Tap out excess.
Melt butter and chocolate in a heat-proof bowl set over (not in) a pan of boiling water (I use a double boiler pot). Meanwhile, whisk eggs and sugar together in a stand mixer for 3-4 minutes. In another bowl, sift flour and salt together.
Using a rubber spatula, fold egg mixture into the chocolate, then immediately, begin adding the flour. Add bit by bit (about 1/8 cup at a time), until all is mixed in. Divide batter among the ramekins, and fill each about 2/3 of the way full. Put ramekins on a rimmed baking sheet, and refrigerate for at least an hour.
Once your hour is up, preheat the oven to 400°F, and bake your tiny cakes for about 14-16 minutes. Until the top it still slightly shiny and just set. Remove from the oven, and let sit for 10 minutes.
Slide a sharp knife around the inside of the pan, to loosen the cake. Flip the ramekins upside down onto a plate, and let the cake drop down. Sprinkle with powdered sugar or a dollop of cream (or ice cream, if you are feeling extra fancy), and enjoy! And trust me, you will!
**Also, to make the heart on top like mine, cut out a little piece of paper into a heart shape and lay it on top of your cake before you sprinkle your powdered sugar over the top. Carefully remove the paper and discard. Tiny heart stays behind!