Flourless Chocolate Molten Cake (Perfect for Valentine's Day!)

Today is Valentine's Day and I believe that most couples will be celebrating by having a nice dinner.

Happy Valentine's Day to all my readers!!

For us, 

We did not have any special arrangement or celebration.

He took half day's leave and we stayed home.

I baked The Chocolate Molten Cake for him...

 A rare bake as I normally will not choose such sweet recipes.

Just because that it's Valentine's Day!
We need something which is romantic and sweeeeeet~~~~

don't they look elegant?

Look at the chocolaty lava in the middle of the cake..

I felt delighted to see that!

It's the most important character in this cake.

The thick chocolate~~filled with sweetness...

Another way of eating this cake is to let it set for a longer time,

and it will be brownie like.

It has more of a cake like texture in the middle. Spongy and soft.

Which one do you prefer?

I've put some in the refrigerator,

and after one day, it was sooo fudgy and rich!

It became dense and moist after setting for such a long time.

this recipe is worth for a try!

These Chocolate Molten Cakes are simple to make and good for serving your guests.

I bet they will be impressed!

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Flourless Chocolate Molten Cake

113g Unsalted Butter

170g Bittersweet Chocolate (I used Cadbury Old Gold 70% Cocoa)

3 Eggs

65g Sugar (Reduce to 40g)

1 tsp Vanilla Extract

A Pinch of Salt

1 Tbsp Sugar

Preheat oven to 200 degrees.

1. Generously butter 5 ramekins and dust the insides with granulated sugar.

2. Double boil chocolate and butter until melted. Set aside to cool.

3. Separate yolks from whites.

4. Beat yolks with 65g (40g) sugar and beat till pale, thick and fluffy. 

When you lift the whisk up, the batter will fall back into the bowl in slow ribbons. 

Beat in vanilla extract and fold in the chocolate mixture.

5. In another clean bowl, beat egg white until frothy and add in salt.

Continue to whip till soft peak and gradually add in 1 Tbsp of sugar. Whip till stiff peak. 

6. Gently fold in beaten egg whites to chocolate batter until just incorporated. 

Do not over mix as it will deflate the batter.

7. Spoon into individual ramekins until 3/4 full and bake for 10 - 15 minutes 

or until the edges are are set but a bit wet in the middle.

8. Remove from oven and let it set for 1 minute. And serve hot. 

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Recipe Source from : Joy of Baking