Valentine's Fudge Cakes
Today, Michelle Stern shares a yummy Valentine's recipe that you can enjoy preparing with your kids:
Aside from frilly hearts, the first thing that comes to mind when I think of Valentine's Day is chocolate. This year, bring your children into the kitchen to help you make these delicious fudge cakes. Creating and sharing food is one of the best ways to show your love.
Valentine's Day Personal Fudge Cakes
Adapted from Cooking Light (December 2008) by Michelle Stern
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2/3 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
- 2 tablespoons powdered sugar
- Weigh or lightly spoon flour into dry measuring cups; level with a knife.
- Sift together flour, cocoa, baking powder, and salt.
- Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes).
- Add eggs and vanilla, beating until well blended.
- Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jellyroll pan. Cover and refrigerate 4 hours or up to 2 days.
- Preheat oven to 350°. Let ramekins stand at room temperature 10 minutes.
- Uncover and bake at 350° for about 20 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
CALL THE KIDS:
- Weigh or measure flour
- Measure cocoa, baking powder, sugars, salt
- Crack eggs into a separate bowl (so it is easy to fish out stray shells)
- Pour ingredients into mixing bowl
- Sprinkle the finished cakes with powdered sugar
Yield: 10 servings (serving size: 1 cake)