Decadent molten chocolate cakes for Valentine’s Day! These little cakes are rich and fudgy, with a cakey exterior and molten center. Flavored with coffee and topped with a rose water whipped cream…there couldn’t be a more perfect dessert to indulge in with those you love!
molten chocolate cakes – the details
Quick details on these molten chocolate cakes because it’s almost time to sign off and enjoy the weekend! But what dessert could be better for Valentine’s Day? I tested these at my parent’s house this week and my mom and I devoured them!
You’ll melt together some butter & dark chocolate, whip up eggs with sugar, espresso powder, vanilla & coffee extracts, then combine it all into a rich batter to pour into little ramekins (I used these mini ceramic cocottes). Each cake bakes up with cakey edges and a melt-in-your-mouth molten center.
Eat them warm out of the oven and top them off with a little whipped cream (you can add a splash of rose water for a Valentine’s Day touch or just keep it plain), a dusting of powdered sugar, and rose petals for a pretty pink pop of color. SO very good.
I cannot wait for you to try these this weekend!
For a complete (& very special) Valentine’s Day dinner…I’d suggest starting off with this whipped goat cheese as an appetizer, moving on to these lemon butter scallops and creamy red pepper pasta for the main meal, and then of course finishing with the molten chocolate cakes. Enjoy!Print
Molten Chocolate Cakes with Coffee & Rose
simple, decadent molten chocolate cakes with a gooey chocolate center, flavored with coffee & topped with a rose water whipped cream
yield: 4 mini cakes
- 1 stick (4 oz) unsalted butter, plus more for greasing
- ½ lb dark chocolate, roughly chopped
- 2 eggs
- 2 egg yolks
- ¼ cup + 2 tbsp granulated sugar
- 1 tsp espresso powder
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
- ¼ tsp pure coffee extract
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- garnishes: rose petals + powdered sugar
for the rose water whipped cream…
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsprose water syrup
- Preheat the oven to 450°F. Grease 4 (6 to 8 oz) ramekins well with butter. Set them on a sheet pan.
- In a double boiler, melt the butter and chocolate. Whisk until smooth and set aside. Add the eggs, egg yolks, sugar, espresso powder, and salt to a mixing bowl. Use an electric mixer to whisk on medium-high speed for 2 minutes. Mix in the vanilla and coffee extracts.
- Add the chocolate mixture to the eggs, plus the flour and cocoa powder. Use a regular hand whisk to combine. Whisk just until homogenous, trying not to overmix. Pour the batter into the prepared ramekins. Immediately bake for 12 minutes on the middle rack.
- Meanwhile, for the rose water whipped cream…add the heavy whipping cream to a mixing bowl. Use an electric mixer on medium-high speed to whisk the cream until foamy. Add the powdered sugar. Continue to whip until soft peaks form. Mix in the rose water.
- Prepare 4 plates. Use a kitchen towel to place a plate over top the ramekin and invert the cake out onto the plate (be careful not to burn yourself). Serve immediately with the whipped cream, powdered sugar, and rose petals over top.
Recipe method adapted from Food & Wine magazine.