Every Valentine’s Day I try to up my gift game. There isn’t anything wrong with a box of chocolates or a dozen roses; but as a pastry chef, I feel the heat to create something truly decadent for this indulgent and romantic holiday.
This year, I made these Moelleux-au-Chocolat and they were a total hit! They are simply oozing with warm, gooey chocolate and are so rich they just need a few raspberries and a dusting of powdered sugar to make them extra special. Plus, they are so easy! You can make the batter in advance, let it chill through a candlelit dinner, and pop them in the oven a few minutes before you are ready for dessert!
I hope you’ll make some for the loved ones in your life this Valentine’s Day!
2/3 cup of butter, cut into cubes
4 oz bittersweet chocolate, chopped
pinch of salt
1/4 teaspoon of instant coffee (optional)
2/3 cup of sugar
1/2 cup of flour
Grease 6 ramekins with butter. Place a round of parchment in the bottom of each and then butter the parchment.
In the bowl of a stand mixer with a whisk attachment or using a hand mixer, beat together the sugar and eggs until pale and thickened, about 5 – 6 minutes. They are ready when the mixture falls back on itself in ribbons when scooped with a spoon and poured back into the bowl.
When you are ready to serve, preheat the oven to 400° degrees.
Place the ramekins on a sheet tray and place in the oven. Bake for 15 minutes until the top is just set. The insides will still be very wet and gooey. Remove from the oven and let sit for 5 minutes before turning out on to plates and serving.
To make the cakes come out a little more easily, you can carefully run a knife around the edges.