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.
- 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
- 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.
- 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.