Be My Valentine

With financial belt-tightening, it’s a good year for “dinner in” this Valentine’s Day – even though this divine dessert we pilfered from a favorite Disney World chef might have you loosening your belt. 

Make dinner simple and sensuous, it’s not the night for an exhausting kitchen repertoire. An indulgent bowl of pasta, a perfectly grilled steak, a one-pan dish … then wow your sweetie with this rich, devilish dessert that can be made a day ahead.  Chocolate isn’t just decadent, it has a long history as a powerful aphrodisiac: Casanova was said to sip chocolate daily.

Light the candles, chill the Champagne (or less pricey Prosecco) and cook up culinary romance.    

Flourless Chocolate Cake

Makes 6 individual cakes

For cake:

1/2 cup butter, cut into small pieces

1/2 cup dark chocolate chips

3 tablespoons cocoa powder

2 tablespoons freshly brewed espresso

2 tablespoons hot water

3 eggs

1/2 cup granulated sugar

1 tablespoons rum

For ganache:

1/2 cup heavy cream

1/2 cup dark chocolate chips

Preheat oven to 325F. Grease a 6-cup silicone muffin mold.

Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth and set aside.

Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.

Combine eggs, sugar and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy. 

Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes.

Cool, then refrigerate for at least 3 hours.

After cake cools, in a medium saucepan over medium heat, add heavy cream and bring to a boil.

Remove from heat and stir in chocolate chips; whisk until smooth.  Remove cakes from molds and set a wire rack over a large bowl. One cake at a time, coat with ganache, making sure to cover side. Refrigerate until ready to serve.