Yes. This chocolate cake is as heavenly as it looks. Or maybe not… It’s even better!
No picture or word can quite describe the sweet aroma that will drift out of your oven and embrace your kitchen; the sensation of the warm first bite when it hits your tastebuds and melts in your mouth; and the soft, most dangerous chocolate that oozes out from the middle. You will want to dig right in, and not stop until you lick the last drop of chocolate off your plate and fingers.
Yes. It’s THAT good :)
I’m so excited to share this recipe with you today. Cause, it’s the perfect Valentine’s day recipe idea. Nothing says love like chocolate. Especially when it comes in an heart-shaped little cake with a softy-melty center.
This cake is elegant and impressive. But it’s actually so easy and super quick to make (ready in less than 30 minutes!!). Your sweetheart doesn’t need to know this last part. So shhhh… this will be our little secret :).
Now let’s talk chocolate for a minute (one of my favorite conversation subject). What you need for this recipe is some good quality chocolate, with 70% cocoa or more. I would stay away from baking chocolate or chocolate chips, and if possible, go with a good brand (Lindt, Ghirardelli, Godiva, Scharffen, …). It’s not that much more expensive and it’s so much better.
Any ramekin or oven safe bowl work for this recipe. But note, if you divide the batter into a smaller size pan (mine are 8oz each), you need to decrease the baking time.
You can decorate these cute little cakes with whipped cream or ice-cream, berries or any other fruit on the side. Or just plain powdered sugar. Your choice.
Oh! One last thing before you run to the kitchen to try this recipe out (I know you will!). This cake should be serve right after baking, when still hot, to get the lava effect. So if you prefer to whip it up ahead of time, just mix, spoon it into the ramekins, and store it in the refrigerator (for up to 24 hours) until it’s time to bake … and devour :)