Happy Valentine’s Day!

molten chocolate cake2This is one of my favorite sweet treats to make for Valentine’s Day or any occasion requiring a spectacular dessert. Molten Chocolate Cake. It’s easy to make and you can still make it for your Valentine this evening. It can also be made one day ahead and placed in the fridge, then brought to room temperature and baked when needed. I like to add just a touch of cinnamon to my batter for a little spicy warmth, and use vanilla bean ice cream on top. Make 1/3 of the recipe for two, if that’s where you’re headed. This isn’t my recipe, but it’s one I use over and over again, and I highly recommend it! You can find the recipe by clicking here.

Need more quick Valentine’s ideas?

Coeur a la creme by candlelight...very romantic!

Coeur a la creme by candlelight…very romantic!

Coeur à la crème click here.

Milk Chocolate and Orange Pots de Creme for dessert!

Milk Chocolate and Orange Pots de Creme for dessert!

Milk Chocolate and Orange Pots de Crème click here. Just add a little orange zest to make my version.


Hope you have a lovely day one and all!


12 thoughts on “Happy Valentine’s Day!

  1. Hey Betsy- Happy Valentine’s Day to you and David!

    I love this recipe; I bake it for 12 minutes and serve it hot so it is gooey inside and the ice cream melts into it! This year I resurrected a recipe I got from a chef years ago that was called Death by Chocolate, but can no longer remember the name of the chef or restaurant. It’s incredibly decadent, but gluten free 😉

    Flourless Chocolate Cake 12 servings
    For Cake:
    12 oz. bittersweet chocolate, finely chopped
    6 oz butter cut into 6 pieces
    5 large eggs
    1 cup granulated sugar
    1 1/2 tsp vanilla
    1/4 tsp salt
    1/4 cup dark cocoa powder
    For Ganache
    4 oz bittersweet chocolate finely chopped
    1/4 cup heavy cream

    Butter and sprinkle with cocoa powder and 8″ cake pan. Line with parchment cut to fit; butter and sprinkle that with cocoa.

    Preheat oven to 300.

    In a pyrex measuring cup, melt butter and chocolate, whisking every 20 seconds until melted and blended. Let cool slightly. Combine eggs, sugar, vanilla, salt, and 2 TBSP water and beat on medium for 2 minutes. Reduce speed to low and gradually add chocolate/butter until well blended. Increase speed to med and beat for 30 seconds. Add cocoa powder and beat on medium for another 30 seconds.

    Pour into cake pan and bake on center rack of oven for 45 minutes. Let cool for 30 minutes in pan on a cooling rack for it to set. Turn out onto cooling rack and make sure it is totally cooled before turning onto a cake plate. Chill covered for at least six hours to firm, and preferably overnight.

    People are afraid of this, but it is so easy!
    4 oz. bittersweet chocolate, finely chopped
    1/4 cup heavy cream.

    In a double boiler- or I just put a copper bowl over a sauce pan filled with 1″ of water- heat water to a simmer. Add cream and whisk just before boiling. Add chocolate and continue whisking until chocolate is totally melted and blended; about 2 minutes. Let cool for a few minutes; pour over cake and gently spread with a rubber spatula or icing spatula. Return to refrigerator for several hours for ganache to harden. Take our of refrigerator 30 minutes before serving so ganache will not crack.

    Use a chef knife to serve as they are small slices- wetting it beforehand will help it glide as the cake is really dense. Rinse after every slice- to make it easier, slide the cake remains off the knife and eat it while no one is looking. Saves a great deal of water.

    Do not let guests complain about the small size of their slice- rarely does an 8″ cake serve 12- they will discover after the first bite. And, as rich as it is, it is not really unhealthy, and gluten free! And dark chocolate by itself is very good for you! 1/12 of a cup of sugar? Pfffft! I know people who put twice that in every cup of coffee!

    I always top with lots of raspberries to lighten and because, well, raspberries. And we all need to eat more fruits. Even better if they are soaked in Chambord if you are a real Hedonist. Whipped cream or ice cream (I prefer Graeter’s as that is what I grew up with, but quite like newer Valenti) as nice toppings if you want. but I prefer spending a half hour (as my family complains!) taking itsy, bitsy little bites without distraction.

    Meals are to be savored; they are not meant to be inhaled. We have too much forgotten the pleasures of the table!


    Liked by 1 person

    • That sounds like such a decadent recipe, Bill, and a beautiful cake, too. Thanks for sharing it! I love ganache because it is so simple. I’ve posted it on the blog as frosting for cupcakes and used it on cakes, for truffles, on cookies and other goodies. I have to say that chocolate on chocolate is usually too chocolate-y for me, but I am the rare exception on that score! I love that you find a healthy spin on the dark chocolate aspect. 🙂 Hope you had a great Valentine’s day!


      • I should add that any time one uses “raspberries” and “chocolate” in the same thought you have my attention! And I remember Graeters from when my folks lived in Cincinnati …fantastic ice cream! I think itsy bitsy bites of chocolate on chocolate might be the key for me. 🙂


  2. Wow – thanks to you and Bill, we have two wonderful recipes for Chocolate Yumminess!! I’m not seeing your emails announcing new recipes in my inbox. I’ve heard from some others that they aren’t receiving notices from all the blogs they follow as well. It’s very frustrating. I don’t want to miss a single post of yours. Loved those pink roses – awesome!! A great post – as always my friend!


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