Valentine's chocolate

You've gotta have chocolate on Valentine's Day, whether it's from a beautiful heart-shaped box or prepared in your own kitchen.

In the past, I've enjoyed making a nice meal for my husband on Valentine's Day and topping it with a special dessert. Two years ago, I made an especially delicious treat called Chocolate Decadence from Cooking Light.

This yummy dessert is much like a lava cake. It looks like a cupcake or miniature cake from the outside, but when you scoop your fork or spoon inside it, a wonderful soft chocolate center is revealed. What a perfect way to end a special meal.

I found this recipe at Cooking Light, of all places. It only goes to show how you can prepare recipes sensibly if you don't go overboard. For instance, this easy recipe for four little cakes uses only 1 1/2 tablespoons of butter.

I remember how much Reggie and I enjoyed this dessert at our Valentine dinner and kept it in my "must share" stack of recipes.

The cakes can be made in 2 oz. ramekins or regular-size muffin tins, and the ingredients are nothing fancy. The serving size is not very large, but the big chocolate taste makes up for that.

One good thing about this recipe, the chocolate cake gives you a clean slate to decorate. You can sprinkle a little powdered sugar on top, decorate with some whipped topping, add a scoop of vanilla ice cream or even some sliced strawberries. You can also bake them in a heart-shaped muffin pan for a special touch. And don't forget to serve your cakes on pretty plates.

If you aren't cooking for Valentine's Day, find another special occasion to make this yummy dessert for your sweetheart, and maybe your sweetheart will return the favor.


Chocolate Decadence

• 1/2 cup plus 3 tablespoons sugar
• 1/4 cup 2 percent reduced-fat milk (I used 1 percent)
• 2 tablespoons plus 2 teaspoons unsweetened cocoa
• 1 1/2 tablespoons butter
• 1/2 ounce unsweetened chocolate, chopped
• 5 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg white
• 8 teaspoons semisweet chocolate chips

Preheat oven to 350°.

Lightly coat 4 (2-ounce) ramekins (or use a muffin pan) with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Cooking Light | December 2003