For Valentine's Day dessert after our salmon dinner, I wanted to make something that would make just enough for the two of us. I had a bar of Lindt dark chocolate with sea salt as a favor from my friend Liz's bridal shower. And recently I bought these cute fox ramekins (surprisingly, they were from Walmart on sale - set of 4 for $10). The center ends up being gooey like a molten lava cake. Topped with raspberries, it was the perfect treat to end our meal (along with some chocolate wine!)
Chocolate Souffle for Two (adapted from Sally's Baking Addiction)
- 3 oz dark chocolate
- 1/4 cup half and half
- 3 T brown sugar
- 2 T olive oil
- 2 T egg (crack 1 egg, beat it, and use 2 T)
- 6 T all-purpose flour
- 1/4 t baking powder
- 1/8 t baking soda
1. Spray each ramekin with nonstick spray (I use coconut oil spray). Preheat oven to 350.
2. Coarsely chop the chocolate. Set one ounce aside. Combine the other 2 ounces with the half and half in a medium heatproof bowl. Microwave 25 seconds, then stir vigorously until melted and combined. Reheat in 5 second increments if necessary. Once melted and smooth, whisk in the brown sugar, then the oil, egg, and vanilla until combined.
3. In a separate bowl, whisk together the flour, baking powder, and baking soda. Pour the wet ingredients in and fold with a rubber spatula until there are no lumps. Pour evenly into ramekins - they should be about 3/4 the way full.
4. Drop the remaining chocolate into the centers of the cakes, using a spoon to fully submerge.
5. Bake 15-16 minutes, rotating at the half way mark. The centers will stay slightly gooey. Top with raspberries and serve immediately.