Valentines Day = Chocolate

Chocolate is the favorite flavor, after vanilla, for those of us in the Western hemisphere. This ancient food is now the first flavor choice of over half of American adults. If you gave or received a food or gift of chocolate this week for Valentine's Day, you're among the many who make Valentine's Day the second largest candy holiday, after Halloween!
The chocolate of choice for our Valentine's dinner here on the ranch (too far/expensive/busy/etc to go out to eat!) was Chocolate Molten Cake. This has become a popular recipe, appearing in several magazines. I tried it after it was a clear favorite on a cruise we were on a few years ago. Its surprising how easy it is to make!

Molten Chocolate Cake

4 oz. semi-sweet baking chocolate

½ cup (1 stick) butter

1 tbsp. red wine

1 tsp. vanilla extract

1 cup confectioners’ sugar

2 eggs

1 egg yolk

6 tbsp. flour

¼ tsp. cinnamon (Saigon)

¼ tsp. ground ginger

1/8 tsp. ground cloves

Microwave chocolate and butter in large microwavable bowl on high for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted, Stir in wine, vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz) buttered custard cups or soufflé dishes. Place on baking sheet.

Bake in preheated 425 degree oven 13 – 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with knife. Invert onto serving plates. Sprinkle with additional confectioners’ sugar. Serve immediately. Makes 4 servings.

Here are two of the finished cakes. The one on the left was unmolded but lost it's heart shape. We served the cakes with vanilla ice cream - just like on a cruise ship!

Here are some tips on ingredients and preparation:

* Semi-sweet baking chocolate and bittersweet baking chocolate can be used interchangeably in most recipes. Baking chocolate is made from "chocolate liquor" which is the liquid produced when roasted cacao beans are crushed and ground. No alcohol is involved, 'liquor' means liquid. To make baking chocolate, sugar, vanilla, lecithin, and cocoa butter are added to the chocolate liquor. 

* Butter - most people agree that butter is more flavorful than margarine, and I try to use the product that is recommended by the original recipe. For baking, the best flavor comes from unsalted butter. 

* Spices - store your spices in a cool, dry place (not above the stove or sink). Date the new ones and toss the older ones. We in the U.S. have been used to cassia cinnamon which is grown in Indonesia, but Saigon or Vietnamese cinnamon has become very popular. It has a stronger, bolder taste without seeming harsh. 

* Eggs - Use large eggs unless a recipe calls for another size. This increases the richness and moistness of the product. In this cake, whisk the eggs and egg yolk until thick and lemon colored to add air and volume to the product. 

* Confectioners' sugar is powdered sugar. It is very fine sugar. We used to need to sift before measuring but this isn't usually done now, just 'fluff' and measure lightly. 

* Wine - I didn't have wine so I used ginger ale. That worked fine, so feel free to substitute a light soft drink instead of wine.