Dan and I starting dating just before Valentine’s Day  – 25 years ago!  Lots of things have changed since then but one thing that remains the same is this:  The key to his heart is through my cooking, and chocolate dessert in particular.  This recipe is a family favorite and is equal parts easy and delicious.  Perfect to cap off a romantic Valentine dinner or a family celebration with the kids.  We have Martha Stewart to thank for the recipe.

Ingredients:

  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/3 cup confectioners’ sugar, plus more for ramekins and serving
  • 2 ounces semisweet chocolate, broken into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder
  • Pinch salt
  • 3 tablespoons all-purpose flour

Directions

  1. Preheat oven to 400°F degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not over mix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

We have Martha Stewart to thank for the recipe.