As a family favorite, this recipe never fails to impress. And if you have kids, little hands are always eager to help stir or lick the spoon. Simple enough to create on the fly, this recipe yields something between the traditional airy French souffle and the American adaptation of a molten lava cake. The sucanat twist on the traditional sugar lends a hint of molasses flavor while the addition of the cocoa powder gives it the darker note. If it's dark, sweet and gooey, we're game, and your Valentine will surely fall head over heels.
Also read a history on The Ultimate Love Food: Chocolate
The nice thing about this recipe is that you can easily make the batter ahead, cover and store it in the refrigerator overnight, and bring out to cook before serving. Just remember to allow the batter to return to room temperature before cooking for best results. This dish is best served warm right out of the oven with a spoonful of vanilla bean ice cream or coconut whipped cream.
Recipe: Dark Chocolate Souffle
4 ounces bittersweet chocolate, chopped
2 teaspoons cocoa powder
2 tablespoons pastured butter (sub virgin coconut oil for dairy free)
2 1/2 tablespoons sucanat
4 eggs separated (3 egg yolks and 4 whites)
pinch of vanilla salt
1. Pre-heat oven to 375° F. In a double boiler or metal mixing bowl set over water, melt the chocolate, cocao powder, and butter. Stir continuously until smooth, then remove from heat and mix in egg yolks.
2. Add egg whites, sugar and salt to a stand mixer and whip until soft peaks form. Fold 1/3 of the egg whites into the chocolate to lighten the mixture. Once combined, gently fold in remaining egg whites. Do this by scraping your spatula up the side of the bowl and folding the mixture back in to the center along the entire edge of the bowl.
See more Valentine's Day recipes and tips on how to set the perfect table for two here.