Anna Sultana's Lava Cakes / Links for Romantic Dinners for Two

Good gosh, we’re almost through January.

It’ll be February in a couple of days.

We go from one holiday to the next.

I mean, wasn’t Christmas a week ago?

Valentine’s Day is staring us in the face.

What is there about giving and enjoying chocolate on Valentine’s Day?

I don’t know, and with Valentine’s Day about two weeks away, there isn’t any time to waste doing any research or worrying about it.

What there is time for is to make a nice ‘For Two’ dessert.

Like Lava Cakes.

Want some ideas for romantic dinners for two?
Here are a few great recipes from Adriana La Cerva's chapter Cibo D'Amore in The Sopranos Family Cookbook.

• Risotto with Truffles and Champagne
• Linguine with Homemade Pesto Sauce - Linguine al Pesto
• Filet Mignon with Red Wine Sauce
• Shrimp Scampi - Shrimp in Garlic Butter Sauce
• Veal Scaloppine Marsala with Risotto / Chicken Scaloppine
• Zabaglione - Marsala Wine Dessert

Hints:

I don’t know about you, but I’m nervous about trying a new recipe on a special day.

Why not make a trial run of this recipe this week?

You can present the practice cakes with a simple dusting of confectioners’ sugar.

For the special day pull out all the stops.

Serve them with a dollop of whipped cream and fresh berries.

Strawberries or raspberries would be very nice.

A drizzling of raspberry and/or chocolate sauce would add a special touch.

You can sift the flour and confectioners' sugar by using a small strainer.

For Valentine’s Day you can make the batter ahead of time, pour it into the prepared ramekins, and then bake it when you’re ready for dessert. 

Don’t have ramekins?  

Custard cups will do.

Prefer unsweetened, milk or white chocolate?

Why not?  It’s your Valentine’s Day, too.

                        Lava Cakes

Generously butter 2 6-oz ramekins, dust them with cocoa powder, and set aside.

Place in a small pot

2 Tablespoons butter

2 ounces semisweet chocolate, chopped, or 1/3 cup chocolate chips

Melt together over low heat, stirring until completely smooth. 

Take the pot off the heat.

Stir in 

1/4 teaspoon vanilla

Preheat the oven to 400º F

Place in a small mixer bowl

1 large egg

Beat at medium speed until foamy.

Slowly add 

2 Tablespoons sugar

1/4 teaspoon salt

Beat on high for 10 minutes, until the mixture is very thick and pale yellow.

Pour the egg mixture into the melted chocolate and butter.

Sift directly over the mixture

1 Tablespoon flour

Using a spatula, gently fold everything together.

Divide the batter between the two prepared ramekins.

Smooth the tops with the spatula. 

Place the ramekins on a baking sheet and bake for 13 minutes.

The cakes should have puffed slightly and jiggle a bit in the centre when gently shaken.

Remove the ramekins from the oven.

Immediately run a knife around the edges of each cake. 

Invert each ramekin onto its own individual dessert plate.

Let them sit for about a minute, then lift the ramekins off the cakes. 

Dust with 

Confectioners’ sugar

Garnish with whipped cream, fresh berries and sauce.

Serve immediately.