Valentine’s Melty Chocolate Cake


Valentine’s day is just a few days away. Are you ready? Do you have plans with the special someone in your life? If you’re thinking about making dinner (consider last year’s recipe for a slow-cooker brown sugar and balsamic chicken… drool) or even just dessert for that lucky someone, consider this tasty treat…just enough for two with an ooey gooey melty chocolate center. Yummm.

This recipe is actually from Joy the Baker’s cookbook, but her recipe only makes enough for one. Since J and I are all about “shared joy is double joy” I doubled this recipe last night so that we could both enjoy. It takes only about 5 minutes to prep before you pop it in the oven. So easy! Next time I’ll try serving this with some fresh strawberries or raspberries scattered on the plate or maybe just a caramel drizzle.

Makes 2 small cakes (serves 2). Recipe from Joy the Baker’s cookbook.


2 T unsalted butter
1/2 C semisweet chocolate chips
2 large eggs
8 tsp sugar
pinch of sea salt
2 tsp all-purpose flour

To make:
1. Place a rack in the center of the oven and preheat your oven to 375 degrees F. Put a cookie sheet in the oven as it preheats. Generously butter and flour 2 1-cup ramekins or oven-safe glass bowls and set aside.

2. In a small pot, bring 2 inches of water to a simmer. Put your butter and chocolate in a heatproof bowl and place over (but not touching) the simmer water. Stir until the chocolate has melted. Set aside.

3. In another bowl, whisk together egg and sugar. Pour in the melted chocolate mixture and whisk together until combined. Add the salt and flour and mix.

4. Pour the batter into the 2 prepared ramekins and place in the oven on the cookie sheet. Bake for 10-15 minutes. You want the cake to puff up but still be underdone in the middle. The less time in the oven, the more gooey it will be (but just don’t take it out if the cakes are still soupy…my cakes took about 17 minutes to set).  Remove from oven and let cool for about 2 minutes. Use a knife to loosen the cake from the sides of the ramekin and then carefully invert each cake onto a plate. Serve immediately. The cake will be gooey, melty and a bit underdone… delish!

2 thoughts on “Valentine’s Melty Chocolate Cake

  1. Ahhh just found your blog:) Love it…Love that you and your husband are living your dreams together:) It always encourages me to see that! And YUM to this recipe! love Katie

    1. Thanks girl! I’ve enjoyed checking out your blog. It seems that you and you’re hubby as adventurous as well. How exciting to be moving to Nepal! Blessings to you guys!

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