Homemade chocolate Valentine treats are a sweet way to say “I love you.”
Make these luscious Molten Lava Cakes for that special someone. It’s a tested Food Network recipe that gets a five-star rating. Kids and adults will snap up the Chewy Chocolate Cookies that can be mixed in five minutes. And nothing could be easier than transforming a store-bought mix into a Mexican Chocolate Brownie delight!
Molten Lava Cakes
- 2 sticks unsalted butter, plus more for the ramekins
- 4 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper
- Pinch of nutmeg
- 12 ounces semisweet chocolate, chopped
- 1 cup all-purpose flour
- 2 1/2 cups confectioners' sugar, plus more for dusting (optional)
- 6 large eggs plus 6 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Preheat the oven to 400 F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
Source: Food Network
Chewy Chocolate Cookies
- 1 ½ cups butter or margine, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups unsifted all-purpose flour
- ¾ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped nuts, optional
- ¼ cup sugar
Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed miture. Stir in nuts, if desired. Place ¼ cup sugar onto a plate. Roll each teaspoon of dough into a ball and roll through sugar. Drop onto ungreased cookie sheet. Bake at 350 f for 8 to 9 minutes. Cookies will be soft; do not overbake. Cookies will puff during baking and flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes about 4 ½ dozen.
Source: Adapted from a Hershey’s Cocoa recipe
Mexican Chocolate Brownie
- 1 package (family-size) fudge brownie mix
- 1 cup (6 ounces) semi-sweet or milk chocolate chips
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
- 1 container (16 ounces) chocolate frosting
- ¼ teaspoon ground cinnamon
Prepare brownie mix as directed on package. Stir in chips, vanilla cinnamon. Spread in greased 13- by 9-inch baking pan. Bake and cool as directed on package. For the frosting, mix chocolate frosting and cinnamon. Spread over cooled brownies. Cut into squares. Makes up to 24 squares.