It’s the night before Valentine’s and wondering what to make your love? I have the perfect romantic mini cakes that are super easy to make 8 hours before and place in the fridge until you’re ready to bake! It’s served warm, just out of the oven, like a 5-star restaurant.
For me, this is the first dessert I made for Brad on our first Valentine’s together in 2004. I made a lovely dinner, lots of candles, yummy salad, delicious filet and vegetables. Very romantic indeed.
I’ll never forget how nervous I was to have him come over for a homemade dinner. We had just met briefly through an introduction from friends in December 2003 at a holiday party, then after the New Year we went out on a few dates. The first date was awkward with lots of silence at a popular diner near our homes. The second was a little better, I was just so into him that I didn’t know how to talk, I was so nervous! L.O.L. Such fond memories. But we made it to Valentines, so I thought I needed to pull out all the stops and stop being so coy.
This dessert was an all-time favorite of mine. Chocolate Self-Saucing Mini Cakes, so yummy and very impressive for your guests. This is a dessert that you bake once dinner is finished. It only takes 10 minutes and then you serve immediately.
The boys tried the cakes, while they liked it, probably more of a sophisticated taste for sure. One way to notch it up a bit is with a little Frangelico drizzled atop along with the fresh berries and sprigs of mint.
The recipe below is easy to follow and I hope that you enjoy your Valentine’s and hold fond memories like I do with this yummy dessert.
Happy Valentine’s and Enjoy the Bake!
Chocolate Self-Saucing Mini Cakes
1 cup softened butter
4 oz bittersweet chocolate chopped
4 oz semi-sweet chocolate chopped
1 tsp instant coffee
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour
Fresh Raspberries or Strawberries or both
Fresh mint sprigs
I used 8 ramekins 5 oz size. Butter them generously and lightly flour.
In a saucepan boil water. Combine butter (2 sticks), both chocolates and instant coffee in a glass bowl and place atop hot water that has been turned down to simmer after it reaches boiling point. Stir frequently until fully combined. Once most melted, remove from heat and allow all of the butter to fully melt stirring generously. Rest while preparing the eggs and sugar.
In a large bowl, mix with a hand mixer the eggs, egg yolks and sugar until fluffy and pale. Slowly add melted chocolate mixture until combined. Add flour and for me I added a bit of vanilla 1/2 tsp.
Place batter in ramekins and chill if you are waiting until after dinner. Once ready, bake on a baking sheet for 10 to 12 minutes until top is firm.
Tip out onto plate and rest for a few seconds and use a table knife to carefully tip up ramekin and allow cake to fall onto plate. Be careful, you’ll need oven mitts or a towel as it will be very hot.
Garnish with liqueur, berries and mint.
|Chocolate Self-Saucing Mini Cakes Nutrition Facts|
|Amount per serving|
|% Daily Value*|
|Total Fat 37.9g||49%|
|Saturated Fat 21.2g||106%|
|Total Carbohydrate 34.7g||13%|
|Dietary Fiber 0.2g||1%|
|Total Sugars 28.1g|
|Vitamin D 20mcg||102%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|