Chocolate Lover’s Cake


The day after Christmas I went to the supermarket and the Valentine’s candy was already out. I have already had a handful of wine orders asking what to pair the wine with for a special Valentine’s Day dinner.  I have to say I am impressed by the early excitement this holiday is already showing.  Let’s face it, we all love to celebrate, so why not embrace it.

There’s no denying it, a heartfelt dessert, is one of life’s sweetest ways to say I love you.  Offering confectionery to your beloved on Valentine’s Day has been a tradition celebrated and expressed by lovers since the Middle Ages. 

Sparkling hearts, winged Cupids and dreamy white doves have always reigned supreme as traditional symbols of Valentine’s Day commemorations, however, for me, chocolate is synonymous with the celebration of this love-filled holiday.

Of course the best Valentine’s Day treats aren’t the ones you buy; they’re the ones you make yourself.  This Chocolate Lover’s Cake with Raspberry-Chambord Sauce will remind your sweetheart just how much they mean to you.  The cake’s fudge-like center and rich chocolate taste are the perfect ending to a day basking in the glow of love.

What’s perfect about this sweet-treat is the ease of preparation.  Mixers, blenders and other heavy kitchen equipment are not needed and the cake batter and raspberry sauce can be prepared the day prior.  All of this, giving you, more time to spend with your sweetie.  While eating dinner, place this dessert in the oven and it will be ready to enjoy before you know it.  Trust me; your heart will skip a beat when you take your first bite.


Here’s what you will need for the cake:  Unsweetened cocoa powder, good quality dark chocolate (or semisweet chocolate), eggs, unsalted butter and all-purpose flour.  Ingredients not shown: Granulated sugar.


Whisk together 2 Tablespoons unsweetened cocoa powder, 2 teaspoons flour and ¼ cup granulated sugar until well combined.  Set aside.


Over low heat, stir 2.5 ounces chocolate and ¼ cup unsalted butter in a small heavy saucepan until chocolate is melted and the mixture is smooth.  Remove from heat.


Whisk in cocoa mixture until smooth.  Then slowly whisk in lightly beaten egg and egg yolks, one at a time.  Going slowly will prevent the eggs from scrambling in the warm chocolate mixture.


Butter two ¾ cup (6 ounce) ramekins, divide batter between them.  The cake batter can be refrigerated at this point up to one day ahead.

Place ramekins on a baking sheet and bake uncovered in a 350 degree oven about 20-22 minutes.  The edges of the cake should be set but the center should remain somewhat shiny.  A toothpick inserted in the middle of the cake will emerge with some wet batter attached.


 While cakes are still warm, cut around the edges with a knife to loosen and turn out the cakes onto serving plates.  Plates can be decorated with red decorating gel found in the baking aisle of the grocery store.


Here’s what you will need for the sauce:  Chambord liqueur, fresh or frozen raspberries and granulated sugar.  Ingredients not shown: Cornstarch.


 Return the mixture to the stove and bring to a simmer.  In a small bowl dissolve 1 teaspoon cornstarch in 1 teaspoon cold water.  Slowly whisk in the cornstarch to the simmering raspberry sauce until the mixture is thickened; about 1 minute.  Remove from heat.

 Sauce can be refrigerated at this point or kept warm to spoon over the cake.


So delicious!

Chocolate Lover’s Cake
Serves 2

¼ cup granulated sugar

2 Tablespoons unsweetened cocoa powder

2.5 ounces good quality dark or semisweet chocolate, chopped

¼ cup unsalted butter

2 large egg yolks

1 large egg

2 teaspoons all-purpose flour

Whisk together cocoa powder, flour and sugar until well combined.  Set aside.

Over low heat, stir chocolate and unsalted butter in a small heavy saucepan until chocolate is melted and the mixture is smooth.  Remove from heat.

Whisk in cocoa mixture until smooth.  Then slowly whisk in lightly beaten egg and egg yolks, one at a time.  Going slowly will prevent the eggs from scrambling in the warm chocolate mixture.

Butter two ¾ cup (6 ounce) ramekins, divide batter between them.  The cake batter can be refrigerated at this point up to one day ahead.  Place ramekins on a baking sheet and bake uncovered in a 350 degree oven about 20-22 minutes.  The edges of the cake should be set but the center should remain somewhat shiny.  A toothpick inserted in the middle of the cake will emerge with some wet batter attached.

While cakes are still warm, cut around the edges with a knife to loosen and turn out the cakes onto serving plates.  Plates can be decorated with red decorating gel found in the baking aisle of the grocery store.

Raspberry-Chambord Sauce

 

8 ounces fresh or frozen raspberries

1/3 cup Chambord liqueur

¼ cup granulated sugar

1 teaspoon cornstarch

1 teaspoon water

In a heavy saucepan, slowly bring to a boil raspberries, sugar and Chambord liqueur.  Simmer for several minutes, breaking up the raspberries with a wooden spoon.

Run the mixture through a sieve to remove the raspberry seeds.  Discard the seeds.

Return the mixture to the stove and bring to a simmer.  In a small bowl dissolve 1 teaspoon cornstarch in 1 teaspoon cold water.  Slowly whisk in the cornstarch to the simmering raspberry sauce until the mixture is thickened; about 1 minute.  Remove from heat.

Sauce can be refrigerated at this point or kept warm to spoon over the cake.  If you make the sauce ahead of time, warm up before serving.

To serve the cakes, place slightly warm cake on a serving plate.  Spoon the warm raspberry sauce over the top of the cake.  Garnish with sprigs of mint and raspberries if desired.  Decorate plates with red decorator’s gel.

Do you have leftover sauce?  Spoon it over vanilla ice cream for another special treat.

One Year Ago: Croissant and Chocolate Bread Pudding

Two Years Ago:  Unsolicited Help…Never Again

Post a Comment

17 Comments and 1 Reply

  1. Oh that looks amazing!! Now on my to do list, but pushed to the top.

  2. nina 2

    This one is easy enough for me to handle.Thank you for sharing!

  3. I think I could show that cake a good time. ;)

  4. Tammy 4

    Chocolate and beauty, what more could you ask for?!!

  5. Linda 5

    Chocolate is just so perfect.
    Thank you for the easy recipe.
    “No heavy equipment needed”

  6. Leslie 6

    This has nothing to do with the cake. About 2 years ago I wrote you an email asking for tips on different wines to try, as I never had a wine I truly enjoyed. I’ve been trying them, and have discovered that I enjoy pinot grigio! yay me!

  7. Karen A. 7

    Where does the flour come in? I missed it.

  8. Noble Pig 8

    With the cocoa powder mixture.

  9. the chambourd makes all the diff doesn’t it? love that stuff. hubby just loves when i make these mini cakes. next time you do this, try a tiny layer of caramel too. so good.

  10. Krystal A 10

    Thank you so much for all your wonderful recipes. I have made many and everyone is always in awe about how great they are. I can`t wait to try this one with the hubs.

  11. Fallon 11

    What a great cake to make for Valentine’s Day.

  12. Great idea. Cakes looks adorable and rich. Might be nice to sprinkle some candy bits or nuts in there as well.

    The only thing bad about this recipe was how long it took the page to load. I wanted to see my chocolate cake NOW! :-D

  13. Nay 13

    I love that this recipe is recipe is made in cute little ramekins and serves exactly two. Yum!

  14. marcela 14

    Hello there. I´ve been following your blog for a while now and I am totally in love with it. I want to try out the cheeseburger quiche recipe you posted, but I was wondering if the relish you used is homemade or storebought, since I live in Mexico and there are no relishes around…
    Thankx!!

  15. These look so beautiful and perfect for Valentines! It reminds me of these little chocolate lava cakes I made for my hubby one year on Valentines!

  16. Oh yum! Even the raspberries look divine!

  17. Jeanine 17

    Will this stay if you make it two days befor cooking?

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>