Mini molten chocolate heaven for you and your sweetheart

Happy Valentine's Day! I've always had a soft spot for this particular day to celebrate love. I also think that love should be celebrated whenever possible (not just on Valentine's Day) and should not necessitate large expenditures of money, or even another person. Take time to treat yourself with a a movie, a walk, a workout, some yoga, a book, a show, or anything at all! I love to have some chocolate on Valentine's Day, and if I have the time to make it for myself and my honey, all the better.

There is a dish that I make that almost all my friends fall head over heels in love with. It's tough to describe-the top is crunchy and stiff like the top of a crème brûlée, but beneath is luscious, flowing warm chocolate. Mr friends Matthew and Matthew named it "heaven," while my Mom calls it "molten" and my friend Sharee simply calls it "The Chocolate." I love all of these names, so I've incorporated all of them into the title for this dish, and I've put them in little ramekins (also not unlike crème brûlée.)

I will give you the caveat that this can be a fussy dish, so please follow the directions carefully. Not to sound like a school marm lecturing you, but baking is a science. One can often fuss with procedures or quantities, but I really wouldn't recommend it here. Please, even if it's only for this recipe, preheat the oven 10 minutes ahead of time, sift the dry ingredients (there are only two,) use all the sugar, and beat the eggs for the suggested time frame. Your reward will be one of the most decadent, lovely and fairly inexpensive chocolate desserts you can make without visiting a bakery or a nice restaurant.

Ingredients

Ramekins (if you don't have one, you could just use a big sturdy pie dish)

A roasting pan 

3 eggs that are at least extra large (I recommend jumbo sized eggs. If you only have large, then use 3 1/2 or so.)

1 3/4 cups of plain white sugar (NOT turbinado, NOT stevia, NOT splenda etc. The only acceptable substitution for this would be superfine, and I'm not 100% sure about that. I promise this is one of the only times I'm this fussy!)

1 1/2 sticks of butter

1/2 plus 2 tablespoons of cocoa powder (I use plain Hershey cocoa powder. I've successfully made it with nicer cocoa powder as well.)

3 tablespoons of all purpose flour 

1 teaspoon of vanilla

2 teaspoons of Kahlua (you may substitute other liqueurs or or omit)

Method

1. Preheat the oven to 325 and take out your ramekins and roasting pan.

2. Melt the butter either on the stove using low heat, or in 20 second intervals in the microwave. 

3. In a standing mixer mix the eggs and sugar (this can be done by hand, but it is a JOB.) Beat on medium/medium high speed for 5-8 minutes. The color will lighten considerably, and a "ribbon" will form (remember the ribbon from the chocolate mousse entry?) This takes a lot of strength (or friends who are willing to help) to do by hand.

At first, it's a sunny, deep yellow

The eggs and sugar are become more and more aerated, and are lightening and swelling. Notice the start of the ribbon!

3. Sift the cocoa powder and flour together (I don't have a sifter in NYC, so I just use a strainer.)

4. Once you have achieved the ribbon, add the vanilla and kahlua (if you're using it.)

5. Turn the mixer down to the lowest setting (or off) and add the dry ingredients. Once everything has gone a dark, beautiful brown, the it is time for....

6. Add the butter, mix until everything is incorporated and the butter isn't "standing" on the chocolate mixture.

7. Spoon/pour the mixture into your ramekins. I'd go just over 3/4 full (these don't grown much.) Set the ramekins in your roasting pan.

Starting to look heavenly!

8. Pour/run hot tap water into the roasting pan until it is halfway up the side of the ramekins. This helps keeps the middle gooey.

There's a bit leftover...cook's treat!

9. Bake about 50 minutes. The tops will be firm to the touch.

Before going into the oven.

10. I don't have to tell you to eat greedily on this one, I think. Tell me what you think!

This tastes so good!!!!!!! I can't wait for Paul to get home...I'm going to have to have some now! Besides, I have a rehearsal-I need my strength! :-)