Here is my shout-out to Valentine's Day, which I acknowledge is already long gone. However, this recipe is a real sweetheart of a dessert for you and your smoopy-poo. My husband loves this dessert and since I typically have all the ingredients in the cupboard I make it more often than I should. It is best topped with some ice cream or whipped cream. Following is a real gem of a whipped cream recipe. Store bought whipped cream should only be purchased in an emergency as making real whipped cream is very simple and tastes much better. And I would even venture to say is better for you because it has less preservatives and all that other gunk they put in our food to make it last forever. Maybe it's stretching it a bit to say that it's better for you but it makes it easier, in my mind, to eat a whole big smathering of it with my chocolate lava cake.
This recipe makes two cakes, to make four simply double the recipe. I know it sounds dumb to mention this but some recipes you can't just double, as they do not turn out as well. But this does, so go nuts!
Ingredients:
2 squares semi-sweet baking chocolate, chopped finely (2 ounces)- Baker's works well
1/4 stick butter (4 Tbsp.)
1/2 cup powdered sugar
1 tsp. vanilla
1 egg
1 egg yolk
3 Tbsp. flour
Heat oven to 425 degrees. Spray two custard cups or 3-4 ounce ramekins with cooking spray.
Microwave chocolate and butter in 30 second intervals until melted and smooth when beaten with a whisk. Stir in powdered sugar until well blended. Blend in egg, egg yolk, and vanilla. Stir in flour. Divide batter between custard cups. Bake 13-14 minutes. Sides should be firm but center will be slightly soft. Run a knife around cake and invert cakes onto dishes. Top with whipped cream.
Whipped cream:
1 cup heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
1 Tbsp. orange liqueur (optional)
Place bowl and beaters in freezer for 15 minutes or so before hand. In chilled bowl combine all ingredients. Beat with hand mixer until cream forms stiff peaks.
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