Heart Molten Cake
On that most romantic of holidays, a chocolate cake is a surefire way to win your Valentine’s heart. And if it’s a rich molten cake with a fudgy center, so much the better. Ours is baked in a heart-shaped pan, then finished with ice cream, cocoa powder and raspberries—we know Cupid would approve! Be sure to serve this decadent dessert right away, as the center will continue to cook if the cake stands.
Ingredients:
- Cocoa powder for dusting
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cut into 4 pieces
- 6 oz. (185 g) semisweet chocolate, coarsely chopped
- 2 whole eggs plus 2 egg yolks
- 1/4 cup (1 3/4 oz./50 g) sugar
- 1/2 tsp. kosher salt
- 2 tsp. vanilla extract
- 2 Tbs. all-purpose flour
- Vanilla ice cream for serving
- Raspberries or raspberry sauce for serving
Directions:
Preheat an oven to 450°F (230°C). Grease a 1.25-quart (1.25-l) Le Creuset heart-shaped shallow oven with nonstick cooking spray, then dust the bottom and sides with cocoa powder.
In a heatproof bowl set over a saucepan of simmering water, combine the butter and chocolate and heat, whisking, until melted and smooth. Remove from the heat.
In a large bowl, using an electric handheld mixer, beat together the whole eggs, egg yolks, sugar, salt and vanilla on high speed until pale and fluffy, about 2 minutes. Using a rubber spatula, quickly fold in the melted chocolate mixture and then the flour until combined. Transfer the batter to the prepared pan and spread in an even layer.
Bake until the edges are just set, a thin crust has formed over the entire surface and the center jiggles when you shake the pan slightly, about 9 minutes.
Remove the pan from the oven and let the cake rest for about 2 minutes. Top with ice cream, a dusting of cocoa powder and raspberries or raspberry sauce. Serve immediately, scooping the cake directly from the pan. Serves 4.
Williams Sonoma Test Kitchen
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