LOVE-A Cake

It was during our 2nd week together as a dating couple that Fil and i got hooked to this french classic - moelleux au chocolat.   We were at Figaro in Davao City having coffee and sharing a dessert we absentmindedly ordered from the shelf. With its warm chocolate sauce oozing out of the center like a lava coming out of a volcano, we finished it in record time. The whole time we were feasting on it, we talked about nothing else...just how delicious and irresistible it was. Fil swore it tasted the same as the one he had in Paris. As for me, surely i have had this dessert in the past but it was on that very day that i officially became a fan. Since then, it has become our favorite dessert. We've searched everywhere for it but nothing tasted as perfect as that one we first had. Others were just too dry or too bitter or too sweet.

But no more searching now 'coz I have learned to bake it myself. Never too late to learn a new skill, eh? I'm so surprised at how simple it was to make it. In just about 30 minutes (prep + bake time), i can come up with a magic dessert that would make Fil do whatever i say hehehe. We personally love it as is or sometimes we pair it with a scoop of vanilla ice cream. Imagine the hot lava and the cold ice cream exploding in your mouth. Sinfully delicious!

Pardon the lack of art in my photo but i was too excited to eat it i didn't have the patience to compose the shot. Take this as my gift to you this Valentine's...kahit picture lang :-)

Stay happy and in love!

Lava Cake
(Adapted from famousfrenchdesserts.com)

Ingredients

6 oz. 60% Cacao Bittersweet Chocolate (i use Ghirardelli brand)
6 oz. Unsalted Butter (diced, room temperature) plus more for ramekins
3 Large Eggs
1/2 cup Granulated Sugar
1/3 cup Flour

How to Make It:

1. Preheat oven to 350°F
2. Butter 4 individual ramekins starting from the bottom to the sides
3. Melt chocolate on low flame in a double boiler. When melted, stir in diced butter until it melts.
4. In another bowl, beat eggs and sugar, until it starts to whiten.
5. Stir in melted chocolate and then the flour.
6. Butter 4 individual ramekins, and pour in chocolate batter.
7. Cook for about 11 minutes.
8. Tip ramekins upside down onto dessert plates and serve.

Enjoy!