Valentine's Molten Chocolate Cake

Ingredients

• 1 stick unsalted butter

• 200 g (1 cup) granulated sugar

• 65 (3/4 cup) unsweetened cocoa powder

• 1 teaspoon vanilla extract

• A pinch of salt

• 2 eggs

• 45 g (1/3 cup) all-purpose flour

• 50 g bittersweet chocolate

Preparation

1. Preheat oven to 325 ºF (165 ºC) and butter your mini pans/oven safe bowls (I used mini le crust pans).

2. Brown your stick of butter in a small saucepan over medium heat. Swirl until you see small brown flecks on the butter and it starts to smell nutty.

3. Meanwhile, mix together the 200 g of granulated sugar and 65 g of cocoa powder in a heat proof bowl. As soon as the butter is browned, remove from heat and poor over the cocoa powder mixture and stir together.

4. Add in the pinch of salt and teaspoon of vanilla extract. Mix to combine. Then add in the 2 eggs and whisk vigorously to incorporate the eggs. Whisk in the 45 g of all-purpose flour. Use a spatula to scrape the sides of the bowl and then poor the batter into the two prepared dishes. Press 25 g of chocolate into the center of each cake and smooth the top with a spatula.

5. Bake for about 25 minutes until the center is still a little wiggly but the sides are clearly set. Let cool for 10 minutes and then serve warm. You can top with fresh raspberries whipped cream or or powdered sugar.

Notes

• Yield: 2 individual serving cakes