This is the perfect Valentine’s dessert…
in case you’re cooking a fantastic dinner for your honey!
Serves 6
INGREDIENTS
1 ½ cups unsalted butter (room temperature) plus a little more to coat the soufflé cups
Granulated sugar (about ¼ cup)
12 ounces semisweet dark chocolate, chopped (the better quality chocolate the better your cakes will be!)
8 large egg yolks, plus 7 large eggs
1 ½ cups confectioners sugar
¼ cup flour
2 cups fresh berries
6 scoops vanilla ice cream, vanilla frozen yogurt, or fresh whipped cream
mint sprigs, if desired for garnish
METHOD
Preheat the oven to 350F. Butter six 6-ounce soufflé cups and sprinkle each with granulated sugar (be sure to remove any excess sugar).
Weighing the chocolate
Melt the butter and chocolate (I used Callebaut) together in a double boiler (microwave works, too). Set aside.
In a separate bowl beat the egg yolks and eggs for about 2 minutes on low speed, or until light and smooth. With the mixer on, pour the melted butter/chocolate mixture into the bowl and mix for 2 minutes longer.
Sift the sugar and flour into the bowl as the mixer runs. Continue to beat on medium for about 1 minute, or until well mixed.
Pour the mix into the prepared soufflé cups, leaving about ¼ of an inch of space below the rim. Place the soufflé cups on a baking sheet and bake for 20 minutes, or until puffed up about 1 inch higher than the rim. The centers will be soft.
cakes out of the oven
Remove the cakes from the oven and immediately invert each onto a serving plate and remove the cup.
Garnish each plate with a scoop of vanilla ice cream, vanilla yogurt or fresh whipped cream and fresh berries. Garnish with a spring of mint, if desired.
Enjoy!
Warm Chocolate Melt Cake with Fresh Whipped Cream & Mint Sprig
How can you miss with this delicioso way to your sweetie’s heart.
You go, Saucy, we’ll be watching, and cooking with you.
Thanks! These were really yummy. We ate ours warm, as you can see by the picture the whipped cream was melting into the gooey chocolate goodness.