Celebrating cupids and chocolate lovers alike, Chef David Holben of Del Frisco’s Double Eagle Steak House in Dallas, Texas shows you how to have his cake and serve it too! This dish is perfect for Valentine’s Day or National Chocolate Cake Day (January 27). Chef Holben’s secret to removing the Molten Chocolate Cake from the ramekin without breaking the center? Properly coat the ramekin with cooking spray and cocoa prior to cooking; then let the cooked cake rest for the 2-3 minutes before removing from the mold. Ingredients
¾ lb semi-sweet chocolate
½ lb unsalted butter
1/8th tsp salt
¼ Tbsp vanilla extract
3 whole eggs
4 egg yolk
1 tbsp flour
¾ cup sugar
¼ cup dark cocoa powder

Cut butter and chocolate into small pieces and place in mixing bowl. Set bowl on top of double boiler with simmering water. Heat the chocolate butter mixture until melted. Do not over heat.

While chocolate is melting, combine whole eggs and yolks in the Hobart mixing bowl with whip attachment set mixer on #3. Whip until thick for 6-8 minutes. Add sugar to eggs and whip for 2 minute to blend.

Lightly whip the chocolate and butter with a whisk till smooth. Add egg mixture to the chocolate mixture and whisk to combine. Add salt to flour and fold flour into chocolate mixture. Add vanilla to the chocolate mixture and reserve.

Spray ramekins with pan spray and coat with cocoa making sure to cover all sides in the cups. Fill each ramekin with 8 oz of batter or ½ inch from top of ramekin. Then, refrigerate cakes. Chill cakes for 1 hour prior to cooking.

Cook in 325-degree oven for 16-18 minutes. Once the cakes are cooked, remove them from the oven and let sit for 2-3 minutes before unmolding from ramekins.

To present, transfer a warm cake onto a plate or platter of choice, then invert the ramekin leaving the cake on the plate and removing the ramekin. Accompany the cake with a fresh berry sauce or drizzle melted chocolate and dust with powdered sugar.