Happy Valentine’s Day (or How To Remain Useful)

Okay, it’s short one and here’s the secret. Done correctly your sins for the past day to 6 months will be forgiven, depending on the severity of the trespass.

Chocolate Lava Cake

Makes 4 servings

4 oz bittersweet chocolate, coarsely chopped

1/2 cup unsalted butter

2 egg yolks

2 whole eggs

1/4 cup of sugar

2 teaspoons all-purpose flour

In a double-boiler, melt the chocolate with the butter over medium heat until completely melted and smooth.

Warm the eggs and egg yolks to room temperature. Beat or whisk together the egg yolks, eggs and sugar at high speed until very light in colour and the texture of a thin foam.

Mix in about 1/4 cup of melted chocolate mixture into the eggs. Carefully fold the egg mixture with the flour into the melted chocolate. Cover and put into the fridge to cool for at least 1 hour.

Preheat the over to 325F. Butter and flour well 4 ramekins. Divide the mix into the ramekins and tap gently to distribute it into the cups evenly.

Bake the cakes for 10-15 minutes (depending on how cooked you want them – I prefer the center to be undercooked and runny). The top should spring back after being lightly touched, though I personally remove them from the oven while the center is still slightly jiggly and sticky to the touch.

Cool briefly (2-3 mins) then run a knife around the edge of the ramekin before inverting on the serving plate. Dust with confectioner’s sugar and serve immediately with whipped cream.

You can make this recipe ahead and freeze it in the ramekins. Just thaw in the fridge overnight before baking. Or if you’re clever like me, you hide 2 of them in the  back of the fridge and whip them out the day after Valentine’s day for an encore dessert.

For added pizzaz you can make Grand Marnier Whipped Cream:

Mix 1/4 tsp grated orange zest, 1 oz of Grand Marnier, 1 tbsp sugar and 6 oz of whipping cream.  Whip until thick. Goop generously on the plate.

Good luck!