Memories and healthy recipes for your dinner table.

Tag: Valentine’s Day desserts

Double Chocolate Brownies

Valentine’s Day would not be the day of love without celebrating with some form of chocolate. For the ultimate chocolate Valentine’s Day dessert I highly recommend molten lave cakes. They may seem a little intimidating but are well worth the adventure. It is true Moten […]

Valentine’s Day Cream Puffs – Eclairs

My mom flew out to spend last Christmas with us. After picking her up from the airport, I took her to a quaint French cafe for lunch. She saw the eclairs on display and just had to buy one. I actually thought my mom’s were […]

Molten Lava Cakes

I made this recipe several years ago for a Valentine’s Day dinner party. It was so rich and chocolaty, I did not crave chocolate for a whole month. I did not make the whipped cream. Instead, we ate ours with strawberries and vanilla ice cream. I read somewhere to place a ball of ganache in the middle of the cakes before baking. That could be why they were so gooey.

Source: Emeril
1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners’ sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream

2 tablespoons confectioners’ sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

Skore Bar Cake

I have heard this cake goes by a few different names, Better Than Sex, Better Than Robert Redford. Since this is a family site, I will call it the Skore Bar Cake. I picked this recipe up from a friend of mine. This cake is […]