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Decadent molten chocolate cake seduces your Valentine

Chocolate Valentine's Day desserts
Cristine Struble

Valentine's Day is the time to show your love for your sweetheart. A decadent dessert can be a perfect ending to a romantic date.

Chef Cid at Sullivan's Steakhouse in Naperville is helping the home chef with a decadent chocolate dessert, his recipe for Chocolate Molten Cake. Chef Cid’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.

Sullivan’s Steakhouse’s Chocolate Molten Cake

Yield: 6 servings


Chocolate Cake Batter

  • ¾ lb Chocolate, Semi Sweet
  • ½ lb Butter, Unsalted
  • 1/8th tsp Salt, Iodized
  • ¼ tbsp Vanilla Extract
  • 3 ea Eggs, Whole
  • 4 ea Egg Yolk
  • 1 tbsp Flour, AP
  • ¾ cup Sugar, Granulated
  • ¼ cup Cocoa Powder, Dark
  • Pan Spray (as needed)


  1. Cut butter and chocolate into small pieces and place in mixing bowl.
  2. Set bowl on top of double boiler with simmering water.
  3. Heat the chocolate butter mixture until melted. Do not over heat.
  4. 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.
  5. Add sugar to eggs and whip for 2 minute to blend.
  6. Lightly whip the chocolate and butter with a whisk till smooth.
  7. Add egg mixture to the chocolate mixture and whisk to combine.
  8. Add salt to flour and fold flour into chocolate mixture.
  9. Add vanilla to the chocolate mixture and reserve.
  10. Spray ramekins with pan spray and coat with cocoa making sure to cover all sides in the cups.
  11. Fill each ramekin with 8 oz of batter or ½ inch from top of ramekin. Then refrigerate cakes.
  12. Chill cakes for 1 hour prior to cooking.
  13. Cook in 325-degree convection oven for 16-18 minutes.
  14. Once the cakes are cooked remove them from the oven and let sit for 2-3 minutes before unmolding from ramekin.
  15. 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.
  16. Serve the cake with a sauce of choice or fresh berries or vanilla bean ice cream, and drizzle of melted chocolate and dust with powdered sugar.

Not sure that you are ready to bake this Valentine's Day? Make reservations for Sullivan's Steakhouse Valentine's Day dinner.

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