Super-Rich Single-Serving Chocolate Cakes

What food is most closely associated with Valentine’s Day? Chocolate, of course. And, increasingly, science is giving us reason to think that this is no accidental pairing. Chocolate contains a chemical called phenethylamine (PEA, for short), the same compound that the body naturally produces in increased quantity when we fall in love!

So what better way to enhance Valentine’s Day than with a super-rich chocolate cake? Here’s a recipe conveniently sized for two. I make it in a couple of cute little ramekins and don’t bother turning the cakes out–we just eat them straight from the ramekins with a spoon! They’re so rich that the consistency is close to that of a flourless chocolate cake, with just a hint of a “molten” center.

Serves 2.

Preheat oven to 350°F. (I actually bake these in my toaster oven, which doesn’t require preheating.) Butter 2 8-oz. oven-safe ramekins.

Put 1 stick unsalted butter and about 1 C. (4 oz.) semisweet chocolate chips in a microwave-safe mixing bowl. Microwave for 1 minute. Stir to combine. Mix in 2 Tbsp. sugar. Then add 1 large egg and 2 Tbsp. flour. Mix thoroughly.

Pour into ramekins, filling each about 2/3 full. In the middle of each, place an additional 1/2 Tbsp. chocolate chips. Press down on the chips until they’re submerged in the batter.

Bake until set just around edges, about 25 minutes.

Let cool before eating. (The consistency will be improved by doing this.) If you want to eat the cakes warm, reheat them in the microwave, about 35 seconds each.

 

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