Chocolate Valentine Custard Cakes

Oh, yum. L (5) helped me make these "chocolate molten cakes" (originally found in Womans Day magazine) today. We changed a few things, whipped them up rather quickly, and served them, dusted with powdered sugar, on our red china plates as a Valentine dessert after lunch (because Daddy was home today).  They were beautiful, and I should have taken a picture- but I didn't have time because the boys devoured theirs. L and I both agreed, however, that even after we had slowly savored ours we could eat another one. (gasp!) They were deeply chocolate with gooey centers that were custardy-delicious.

The recipe we used was for two cakes, but we tripled it to make six for our family. I'm giving the ingredients for both, so whether you are just celebrating with your love or with your whole family you will be able to make this as a spontaneous treat. Methinks it will be a new Valentine tradition around here. So simple, so quick, so delicious!


Chocolate Valentine Custard Cakes
for two:
4 Tbsp butter or coconut oil (plus more for ramekins)
1 Tbsp flour (plus more for ramekins)
1/3 cup bittersweet or dark chocolate chips
1 large egg
1 large egg yolk
1 Tbsp sweetener (we used sucanat)

for six:
3/4 cup coconut oil (plus)
3 Tbsp flour (plus)
1 cup dark chocolate chips (or xocai!)
3 eggs plus 3 egg yolks
3 Tbsp sweetener

1. Heat oven to 450. Butter ramekins and dust with flour.
2. Melt oil or butter and chocolate over low heat on the stove, stirring until smooth.
3. Beat eggs, egg yolk, and sugar with a mixer until thick and lighter in color (about 2 minutes). Add melted chocolate and flour and beat until fully incorporated and smooth.
4. Divide the batter between ramekins. Bake until edges are set and center still jiggles slightly (or looks barely set), about 8-10 minutes.
5. Remove from oven; let stand 15 seconds. Run a knife around the edge, then invert each cake onto a plate. Dust with sugar (or not) and garnish with fresh mint or fruit (optional).