Molten Chocolate Mint Cakes for Two

Molten Chocolate Mint Cakes for Two

Molten Chocolate Mint Cakes for Two

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Molten Chocolate Mint Cakes are sweet seduction and the perfect dessert for Valentine’s Day.

There is no better food than chocolate to signify love, so I am excited to share this decadent chocolate dessert for two. Trust me, it is the recipe you need to woo your sweetheart.

 

These glorious spongy cakes with molten centres are flavoured with mint and served with mint ice cream. It is a delicious combination, but if you are not a fan of chocolate and mint together (because not everyone is), you can swap out the peppermint extract for espresso powder and serve with mocha ice cream instead. My husband and I are mint chocolate fans, so they are perfect for us. They’re not just for Valentine’s Day either!! A great dessert any time you only need two.

For this recipe it is important to use weight measurements. This ensures more accuracy in the final product when the quantity is so small. Be sure not to over bake the cakes. They are meant to be molten and should still jiggle in the centre when removed from the oven. They are best served within 10 minutes after baking as the centres will firm up as they cool. And yes, they are safe to eat with the seemingly raw centre. Molten and lava cakes have an under baked centre, however, the batter is still heated enough to cook the egg to a safe temperature. So go ahead and dig in!!

Author:  Compelled to Cook

 

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Molten Chocolate Mint Cakes for Two

Prep Time 25 minutes
Cook Time 11 minutes
Servings 2 people

Ingredients

  • 2 ounces semi-sweet chocolate, finely chopped
  • 40 grams unsalted butter
  • 30 grams granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 10 grams all-purpose flour
  • 1/4 tsp peppermint extract
  • pinch salt
  • as needed soft butter for ramekins
  • as needed mint chip ice cream for serving

Instructions

  • Weigh and measure all ingredients.
  • Preheat oven to 375°F.
  • Generously butter two 5-ounce ramekins and line the bottoms with parchment rounds.
  • Over low heat melt chocolate and butter until smooth, set aside.
  • Using an electric mixer, beat the sugar, whole egg and egg yolk until light in colour and slightly thickened, about 4-5 minutes.
  • Add flour, peppermint extract and a pinch of salt. Beat until combined.
  • Pour in melted chocolate and beat until incorporated, scraping the sides once.
  • Pour evenly into prepared ramekins and place on a baking tray.
  • Bake for 11-12 minutes. Centres will still jiggle a little when touched.
  • Run a knife along the cake's edge to loosen from the ramekin. Invert the warm cake onto a serving plate. Remove parchment paper and dust with powdered sugar. Serve with mint chip ice cream.
  • Can be served straight away or allowed to sit for up to 10 minutes. The centres will firm up as they sit, so be sure to serve when they are warm to ensure a molten centre.

Chocolate RumChata Cake

Chocolate RumChata Cake

Chocolate RumChata Cake

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What sets this cake apart is the irresistible fluffy frosting. In all essence, it’s a whipped ganache, however, I add an extra dose of heavy cream to the ganache before it’s whipped to create extra volume. It’s creamy, extra fluffy and let’s not forget it’s punched up with RumChata cream liqueur for a blissful addition to the chocolate cake.

The cake itself is a one-bowl wonder made using hot boiling water. What the hot water does is give the leaveners a little extra push at the beginning by creating a warm environment. Most baking powders these days are double-acting, meaning they activate when in contact with moisture and again when exposed to heat. The cake rises up when baking but once removed from the oven the center will fall slightly to create a “fudgier” texture. The hot water also helps to dissolve the sugar and it brings out the chocolate flavour of the cocoa powder by hydrating it. Other reasons to use hot water include helping keep the cake moist and it creates a nice smooth crumb. This is one of my go-to cakes because of its simplicity, and I have no doubt it will be a favourite of yours as well. Enjoy!

Author:  Compelled to Cook

 

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Chocolate RumChata Cake

Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

Icing

  • 5 ounces milk chocolate chips
  • 3/4 cup heavy cream, divided
  • 2 tbsp RumChata Cream Liqueur
  • 2 tbsp powdered sugar

Cake

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1/4 cup RumChata Cream Liqueur
  • 1 tsp vanilla
  • 1 cup boiling hot water

Instructions

Icing

  • Add chocolate chips to a medium bowl.
  • Heat 1/4 cup of the heavy cream until scalding and pour over the chocolate. Gently shake to ensure the cream covers the chocolate.
  • Allow to sit for 5-7 minutes to allow the hot cream to melt the chocolate.
  • Stir gently until smooth and glossy.
  • Add RumChata and stir to combine. Cover and chill until cold and firm.
  • Add the remaining 1/2 cup of heavy cream and powdered sugar to the chilled ganache.
  • Whip on low until combined and then whip on high until light and fluffy.

Cake

  • Preheat oven to 350°F.
  • Add all ingredients except hot water to a large bowl.
  • Beat on low to combine and then increase speed and beat until smooth and paler in colour, about 3 minutes.
  • Pour in hot boiling and mix gently until combined.
  • Spray a 9" x 13" cake pan with non-stick spray.
  • Pour in batter and bake for approximately 35 minutes or until a toothpick in the center comes out clean.
  • The cake will settle a little in the middle as it cools. Once completely cool spread with icing and cut into desired squares.

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Lemon Semifreddo

Lemon Semifreddo

Lemon Semifreddo

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Lemon Semifreddo rivals ice cream, yet requires no ice cream maker. Cool, creamy and bursting with fresh lemon flavour for a wonderful summer treat served with lightly macerated berries. It is simple to make and best of all it is made ahead of time so it’s ready when you are.

Semifreddo means “half frozen” in Italian. Semifreddo is similar to ice cream, yet it does have some differences. Semifreddo contains a little more fat and sugar than ice cream, but that’s what helps to give it an ice cream texture without the churning. It also has more air from the beaten cream, making it less dense than ice cream. It is a lovely dessert that is worthy of company but also nice to have on hand for a family treat. Enjoy!

There are a couple of things that are important when making Semifreddo. The first is to whisk the eggs constantly over a double boiler until the temperature reaches 170°F. This ensures the eggs won’t start to overcook before they reach the desired temperature. The second is to not overbeat the cream. Soft peaks are what you’re after, so they fold into the egg mixture evenly. Stiff cream is harder to incorporate without over-mixing the final product. It is really quite a simple and delicious dessert.

Author:  Compelled to Cook

 

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Lemon Semifreddo

Ingredients

  • 500 ml Whipping cream/Heavy cream
  • 7 large egg yolks
  • 1 cup granulated sugar
  • 125 ml fresh lemon juice
  • 2 tbsp lemon zest
  • 1/4 tsp salt

Instructions

  • Whip cream until soft peaks, cover and chill.
  • Add egg yolks, sugar, lemon juice, lemon zest and salt to a sauce pot fitted to a double boiler.
  • Whisk until combined and cook, stirring constantly until thick, coats a spoon and reaches 170°F.
  • Remove from the double boiler and set in an ice bath. Beat with an electric mixer until cool, thick and pale.
  • Pour into prepared whipped cream and fold until combined well.
  • Pour into a sealable container and freeze for 8-24 hours.
  • Scoop and serve with macerated berries.

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Strawberry Rhubarb Danish

Strawberry Rhubarb Danish

Strawberry Rhubarb Danish is sweet strawberry and rhubarb fruit filling, layered on a cream cheese filling and nestled in flaky puff pastry.

Strawberry Rhubarb Danish

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Sweet strawberries and Rhubarb nestled within puff pastry.

Strawberry Rhubarb Danish is a “perfect for summer” treat. I think rhubarb is a love or hate it kinda food. It is quite tart and fibrous, but this perennial vegetable is wonderful in baked goods. Often cooked with sugar and/or other fruits such as strawberries for pies, tarts and jams. It can also be pickled, used in chutney, cake, sauces and drinks. Often a large plant and when it grows, it really grows, so you’ll want many different uses if you think you’re gonna use all the stalks. Of course you can freeze the stalks too!! It will not be as crisp when thawed, but if cooking it anyway, you’re not impacting too much.

Strawberry Rhubarb Danish is sweet strawberry and rhubarb fruit filling, layered on a cream cheese filling and nestled in flaky puff pastry.

Today’s “perfect for summer” Strawberry Rhubarb Danish uses the classic combination of rhubarb and strawberries. The rhubarb and strawberries are first cooked with sugar to help sweeten and break down the fibrous texture into a jammy mixture. This gorgeous fruit combo is added to a layer of sweetened cream cheese and nestled within flaky, golden puff pastry. The final touch is a generous drizzle of vanilla glaze. It is lovely for brunch, dessert or enjoyed with coffee or tea.

Strawberry Rhubarb Danish is sweet strawberry and rhubarb fruit filling, layered on a cream cheese filling and nestled in flaky puff pastry.

The rhubarb and strawberries can be cooked ahead of time and using pre-made puff pastry makes it a snap to assemble and bake. This tart is best eaten the day it is made as the rhubarb has the tendency to weep after it sits for too long. Much like it would if made in pie form. If you do have left overs, allow to cool completely before covering and refrigerating.

As an added note rhubarb leaves are toxic, causes mild symptoms such as stomach upset to more serious issues like kidney failure, yikes!!

Author:  Compelled to Cook

 

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Strawberry Rhubarb Danish

Prep Time 25 minutes
Cook Time 30 minutes

Ingredients

Fruit Filling

  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 tsp vanilla extract

Cream Cheese Layer

  • 4 ounces cream cheese
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Pastry

  • 1 sheet thawed frozen puff pastry
  • 1 large room temperature egg
  • 1 tbsp milk

Glaze

  • 1/2 cup powdered sugar
  • 1/2-1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

Fruit Filling

  • In a medium pot combine fruit and sugar.
  • Cook over medium for 5-7 minutes until fruit is soft and jammy.
  • Whisk together cornstarch and water and stir into fruit mixture. Allow mixture to come to a full boil, stirring often.
  • Remove from heat and stir in vanilla. Allow mixture to cool to room temperature.

Cream Cheese Filling

  • In a small bowl combine cream cheese, powdered sugar and vanilla until smooth.

Pastry

  • Preheat oven to 425°F
  • Lay the puff pastry sheet on a large sheet of parchment paper.
  • Sprinkle lightly with flour and roll to a 12"x12" square.
  • Cut approximate 4" fingers on parallel sides of the pastry, leaving an uncut 4-5" center.
  • Move cut pastry to your baking tray.
  • Spread Cream cheese filling over the center uncut portion of the pastry, leaving a 1/4" border at each end to crimp the pastry together. Top with fruit filling.
  • Alternate the cut pastry fingers over the filling, tucking in the ends if needed.
  • Whisk together egg and milk. Brush liberally and evenly on the pastry.
  • Bake in pre-heated oven for 25-30 minutes until golden.
  • Remove from oven onto a cooling rack and allow to cool to slightly warm/room temperature before proceeding.

Glaze

  • In a small bowl, combine powdered sugar, milk and vanilla. Whisk until smooth and a drizzling consistency.
  • Once the pastry has cooled, drizzle with glaze and cut into 1 1/2" slices and serve.

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Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

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Not all chocolate chip cookies are created equal! For years, I’ve been making a recipe that I thought was the bomb, but as it turns out, there was a better cookie yet to be made. These Chocolate Chip Oatmeal Cookies have taken the lead in my kitchen and have become my new favourite chocolate chip cookie. But let me be clear, my personal favourite remains my Coconut Oatmeal Cookies I’d make them ALL the time, but there’s another person in the home that deserves their favourite too. So for him (AKA husband), I make chocolate chip cookies. He’s my little cookie monster and these fantastic cookies get a double thumbs up from him too.

Chocolate Chip Oatmeal Cookies rolled dough on a parchment lined baking tray.
A parchment lined baking tray filled with flattened cookie dough balls in making Chocolate Chip Oatmeal Cookies.

These Chocolate Chip Oatmeal Cookies rank number one with me for several reasons. First is the slightly crisp golden edges of the cookie. They’re great to nibble away at and exactly what you’d expect in a perfect cookie. The second is the slightly chewy center with melty chocolate when eaten while just a little warm. The third is the oatmeal, there’s just enough to call them an oatmeal cookie but the cookie doesn’t seem laden with it. It’s just the perfect balance of oats to give a little texture and chew. Fourth is the taste, there’s a little more salt and vanilla in the recipe than most call for and that really makes this cookie delicious.

Baked Chocolate Chip Oatmeal Cookies on a parchment lined baking tray.

You’ll find the cookie dough easy enough to make and it’s made using melted butter which lends towards a chewier cookie. The dough is also nicely “scoopable” straight out of the bowl with no chilling required. Although, I have scooped and baked these cookies from a chilled state as well and found little difference in the end product. I do prefer to flatten the cookies before baking because it produces a uniform cookie that’s not too puffy in the center. Happy baking, you’ll love these cookies!

Author:  Compelled to Cook

 

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Chocolate Chip Oatmeal Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 48 cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • 1 cup butter, melted
  • 1 cup brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups large flake oatmeal
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F and arrange oven rack to the middle position. Line baking trays with parchment.
  • In a medium bowl whisk together flour, baking soda and salt. Set aside.
  • Beat together both sugars and melted butter until light and creamy. Add whole eggs one at a time, and then the egg yolk, incorporating after each addition. Scrape bowl and mix in vanilla.
  • Add flour mixture all at once and mix until incorporated. Add oatmeal and mix to combine. Scrap bowl and stir in chocolate chips.
  • Using a 1-ounce cookie scoop, scoop the batter onto prepared trays spacing evenly at least 2 inches apart. Flatten cookies with the palm of your hand or the bottom of a cup.
  • Bake one tray at a time for 10-11 minutes (do not overbake). Remove from oven and allow to cool for 5 minutes on the tray before moving to a cooling rack.
  • Repeat with the remaining cookie dough.

Notes

-recipe makes approximately 48 3" cookies.
-dough can be chilled for up to 3 days and scooped as is, but will be more difficult to scoop in a chilled state. I prefer scooping room-temperature dough.
-dough can be frozen and sealed in an airtight bag or container for up to a month. Allow to thaw in the refrigerator and scoop from a chilled or room temperature state.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com