What better way to set the mood for Valentine’s Day than these tiny cakes with a warm chocolate center. These luscious treats will make every chocolate lover swoon.
¼ cup granulated sugar, plus additional for dusting cups
4 1-ounce square semisweet chocolate (chopped)
½ cup (1stick) butter cut into pieces
¼ cup heavy or whipping cream
½ tsp. vanilla extract
¼ cup all-purpose flour
2 large eggs
2 large egg yolks
*whipped cream or ice cream
Preheat oven to 400 degrees F. Grease 8 6-ounce custard cups, dusted with granulated sugar
In a heavy saucepan, heat chocolate, butter and cream over low heat, stirring occasionally until chocolate has melted and mixture is smooth. Remove pan from heat, add vanilla extract and with a wire whisk stir in flour just until mixture is smooth.
In a medium bowl, with mixer at high speed, beat ¼ cup granulated sugar, eggs and egg yolks until thick and lemon color (about 10 minutes). Fold egg mixture 1/3 at a time into the chocolate batter until all blended.
Divide batter evenly among prepared cups. ( can be made ahead, wrap and refrigerate up to 24 hours or freeze up to 2 weeks) Place cups in jelly-roll pan and bake cakes until edges are set but centers still jiggle (about 8-10 minutes)
Cool in pan on wire rack 3 minutes. Run a thin knife around sides of cups to loosen cakes, invert onto plates and dust with granulated or confectioners sugar. Add a dollop of heavy cream or vanilla ice cream if desired.
Always use caution when working around the kitchen, stove and cutlery.