I just finished up the SKCC menu for Valentines and this year, we’re making the Gjelina date cake with whiskey caramel for dessert. It’s delicious and rich and caramely, but I am still a chocolate girl at heart. This was our recipe last Valentines Day, and I thought I’d post it here too, as it’s too convenient to not share such a modest portion dessert. It’s so simple and easy and unfussy. Do not skip the ice cream… I think I say that a lot :)
Should you need other ideas, these almond butter cups are easy and giftable or these breakfast cookies are a great school treat as well. So many foods can be made festive with a simple heart cookie cutter (pizza dough, french toast etc.)!
Next post will be some notes and snack ideas on hosting book club (our inaugural book is The Dutch House) so grab the book, tell your friends, and I’ll get a post up in a couple weeks when I finish the book. Apparently the audible version is narrated by Tom Hanks if you’re more the listening type. Anyway. Join us!
MOLTEN CHOCOLATE CAKES FOR TWO
Serves 2
Dairy Free:
Use Miyokos vegan butter or your favorite alternative. Most dark chocolate is dairy free, but check the label for milk fat or butter fat. You still need the ice cream! I love the So Delicious cashew based ice cream or Nada Moo Mint Chip is great.
The recipe is easily multiplied depending how many you’re serving.
Ingredients
4 Tbsp. unsalted butter
2.5 oz. Bittersweet chocolate (dark chocolate is fine!), roughly chopped
1/3 cup cane sugar
1 egg, room temperature
1 egg yolk, room temperature
1/2 tsp. vanilla extract
3 Tbsp. all-purpose flour or gluten-free all purpose
Directions
Preheat the oven to 425’. Grease two ramekins, or small baking dish.
In a glass bowl over a pot of simmering water, combine the butter and chocolate. Stir until both are melted and combined (this can also be done in the microwave, by warming the butter and chocolate in 30 second increments, stirring between, until the chocolate is melted).
Take the bowl off the heat, stir in the sugar, and let it cool down slightly. Whisk the egg and yolk together. Add the eggs to the chocolate mixture, and whisk well to combine. Stir in the vanilla and flour until just combined.
Divide the mixture between the ramekins. Place them on a baking sheet and cook for about 10 minutes, until the outer edges are set but the center is soft. Remove to cool for another minute or two, then invert the cake on to a plate.
Serve with a scoop of ice cream (mint chip preferable!).
