Favorite Valentines Recipes
Mi-cuit au chocolate (Chocolate molten lava cake)
I am crazy for desserts; I love sweets and I believe a meal cannot be complete without a great dessert.
My husband gets mad at me every time we to a restaurant because even if I am not hungry, at the end of the meal, I still need to have my dessert. The moment I look at the menu for the first time I go straight to the dessert list and pick mine, even before I make up my mind about what I am having as a main dish.
When I cook a nice meal at home, I also pair it with a nice dessert. I often hear from my friends that desserts are too complicated so they go for store bought, but once you realized how easy this one is to prepare you will not hesitate to include your own dessert on the menu!
This recipe can be done in advance so you can save lots of time by freezing the chocolate cakes and popping them right into the oven 10 minutes before serving. You can add some fleur de sel caramel and you will look like a real pro.
It is very easy the only trick is controlling your oven temperature (warm the oven up to the right temperature before putting the ramekins inside).
RECIPE (based on Ricardo’s recipe, his recipes are great):
- 3 eggs
- 2 egg yolks
- 3 tbsp. (40 g) sugar
- 1/2 cup (115 g) unsalted butter
- 4 oz. (115 g) dark chocolate, chopped (I use 70%)
- 1/3 cup (50 g) unbleached all-purpose flour
- 2 tbsp. chocolate powder (added by me)
- 1 tsp vanilla (added by me to coat the ramekins)
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Generously butter and add half a tbsp. of chocolate powder to cover four ½-cup (125 ml) ramekins. (instead of using flour I use chocolate powder)
- In a bowl, whisk together the eggs, egg yolks, vanilla and sugar until light and fluffy.
- In a saucepan over low heat, melt the butter. Add the chocolate and stir until melted. Gently stir in the egg mixture. Fold in the flour.
- Divide among the ramekins and bake for 10 minutes.
- Serve immediately onto plates. The center of the cakes should be runny. Garnish with red berries and icing sugar, if desired.
FLEUR DE SEL CARAMEL (because who doesn’t love salted caramel)
- 1 cup (250 ml) sugar
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) 35% cream, warm
- 1/2 teaspoon (2.5 ml) fleur de sel
- 1/4 cup (60 ml) unsalted butter, diced
- In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually add the cream and salt. Beware of splashing. Bring to a boil and simmer until the caramel is smooth. Add the butter and stir until melted. Transfer to a bowl and let cool completely.
I hope you enjoy this, let me know how it goes for you!