If I had a single flower for every time I think of you, I could walk forever in my garden. ~Claudia Adrienne Grandi
There are so many ways to express love for someone. There are the gifts of flowers, candy, beautiful cards, romantic dinners, jewelry and so much more.
But for me, the most meaningful way of showing love for those I hold dear on Valentine’s Day is to be in the kitchen preparing their favorite dishes as well as a new sweet delight that will make their palate happy and their heart sing.
I remembered tagging a recipe I came across in the November 2014 holiday cookbook double issue of Cooking Light Celebrate! The magazine featured a collection of recipes entitled, “Our richest chocolate treats”. I read each recipe and decided I would make the Five-Ingredient Chocolate Cakes recipe.
This recipe was perfect as I had the necessary five ingredients, the ramekins and, best of all, it included chocolate. What better way to say, “I love you” than with chocolate?
Five-Ingredient Chocolate Cakes
¾ cup sugar, divided
½ cup water
2 tablespoons unsalted butter, melted and cooled
3 large egg yolks
2 ounces (about ½ cup) cake flour
1/3 cup unsweetened cocoa
Dash of salt
3 large egg whites
¼ cup water
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1 tablespoon unsalted butter
½ teaspoon cake flour
2 large egg whites
2 tablespoons sugar
Mint leaves (optional)
- Preheat oven to 350°.
- To prepare cake, coat 6 (8 ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
- Combine ¼ cup plus 1 tablespoon sugar, ½ cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
- Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add ¼ cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
- To prepare sauce, combine ¼ cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and ½ teaspoon flour in small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
- To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 ½ tablespoons chocolate sauce and about ¼ cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.
Serves 6 (serving size 1 cake)
CALORIES 274, FAT 9.3g (sat 5g, mono 2.7g, poly 0.8g); PROTEIN 6g; CARB 45g; FIBER 2g; CHOL 108mg; IRON 2mg, SODIUM 81mg; CALC 27mg.
These little cakes are light, rich, chocolaty, and delicious.
HAPPY VALENTINE’S DAY!