This is the chocolate cake that will fix/solidify/start your relationship (if chocolate has any sway whatsoever over you or your ladyfriend, which is more often than not the case with people who possess a palate and taste buds.) In my experience, the magnitude of the taste and the presumed investment of time in the preparation are enough to bring together two women in love, even if they’ve parted before. When combined with the careful application of tealight candles and the Amelie soundtrack, this is just the right recipe to wow your ex all the way back into your bed.
And (trust me) make-up sex after chocolate this divine is…great.
The school of thought regarding Molten Chocolate Cakes is contentious, at best. A New York City chef claimed to have invented the recipe by accident in 1987 when he removed a chocolate cake from the oven before it had cooked completely and decided to serve it anyway, having found that the center was moist and gooey. A group of French chefs quickly contested, claiming that their country’s culinary elite had invented the recipe years before. Regardless, it’s delicious. And surprisingly easy!
This particular recipe is adapted from one I found on Food & Wine’s website (one of my favorites.)
Also, I recommend using Corningware’s ramekins, which come with an attachable lid. You can bake, store, and reheat while only dirtying one dish! I found mine at a local hardware store, believe it or not.
- 1 stick of unsalted butter (plus a little extra for the ramekins)
- 1/2 tablespoon cake or pastry flour
- 1/4 pound bittersweet chocolate chips (I have to recommend Ghiradelli here–it’s worth the extra pennies!)
- 1/4 cup vegan cane sugar (regular sugar will work as well)
- 2 large whole eggs (look for lovely ones at your local farmer’s market! I found mine in Copley Square on Fridays)
- 2 large egg yolks
- cocoa powder/confectioner’s sugar (optional; for dusting)
1. Preheat the oven to 350 degrees. Butter two 16-ounce ramekins.
2. Melt the butter with the chocolate chips (if you happen to have a gas stove like mine, this will happen alarmingly fast. I recommend setting out the other ingredients carefully before this step.)
3. Once melted, whisk the butter and chocolate with a wire whisk or with a fork. Add the sugar, whole eggs, egg yolks, and flour and continue to whisk until well-blended, with only a few small lumps.
4. Pour the mixture into the ramekins and bake (uncovered) for ten to fifteen minutes, or until the edges of the cakes have solidified and become crusty, but the center is still quite near-gelatinous. It must have some sort of stiffness though, or else you run the risk of food-borne illness from the eggs.
5. Allow to cool for at least one minute. This dessert is wonderful to make ahead, refrigerate, and then put back into the oven (at 100 degrees) approximately ten minutes before serving. The cakes can be served in the ramekins, or upside-down with confectioner’s sugar or unsweetened cocoa sprinkled on top (knowing my ex the way I did, I served the cakes with Ben & Jerry’s “sprinkled on top.” And yes, it worked.)
I think it was my grandmother, or another matronly older woman, who told me during my formative years that the way to a man’s heart is through his stomach. While I don’t know much about the male heart (or stomach for that matter), I do know that chocolate can heal certain things. This isn’t a lesbian relationship cure-all, but it will certainly put you on the path — or at least wow the pants off of your lady.