Valentine’s Day is about two things: romance and chocolate. Obviously, dessert is one of the key components of any Valentine’s dinner and this is the perfect way to top off that romantic candlelit dinner with someone special. This is the perfect dessert to split with your date and is excellent when topped with raspberries or strawberries and paired with a scoop of vanilla ice cream. Add a cup of coffee to that and you’ll think you’ve died and gone to heaven!
- 2 sticks unsalted butter, plus more for the bouillon bowls.
- 4 teaspoons granulated sugar.
- 1/2 teaspoon ground cinnamon.
- Pinch of cayenne pepper.
- Pinch of nutmeg.
- 12 ounces semisweet chocolate, chopped.
- 1 cup all-purpose flour.
- 2 1/2 cups confectioners’ sugar (OPTIONAL – more for dusting).
- 6 large eggs plus 6 egg yolks.
- 1 1/2 teaspoons vanilla extract.
- 1/4 teaspoon almond extract.
- OPTIONAL – Fruit topping of your choice (Raspberries, Strawberries, etc.).
- Preheat the oven to 400 degrees F. Butter eight 6-ounce bouillon bowls and sprinkle each with 1/2 teaspoon granulated sugar.
- Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a sauce pan over low heat, stirring frequently until melted and smooth. Cool slightly.
- Whisk the flour, confectioners’ sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared bouillon bowls.
- Bake the cakes until the tops are stiff and the edges darken (usually about12 to 14 minutes).
- Remove from the oven and let cool 5 minutes.
- Loosen the edges of the cakes with a small paring knife and transfer to plates while warm.
- OPTIONAL – Dust with confectioners’ sugar and top with fruit.
Photo courtesy of Edesia Feasts