Maybe I’ve been watching too much of The Taste, but I feel like Anthony Bourdain would tell me these molten chocolate cakes are so 2004. And they kind of are, but who cares? They’re delicious. My valentine was temporarily put on a big project at work with some late nights and my job has been crazy busy, so Valentine’s Day 2014 was me picking up an aged ribeye for sharing and making a side of creamy polenta topped with a quick sauté of the shiitake mushrooms and broccoli I purchased earlier in the week with no particular plan in mind.
I made these salted molten chocolate cakes, too, because I made this same dessert on our first married Valentine’s Day. I bought 2 heart-shaped silicone molds from Williams Sonoma just to make these guys back then. I had just moved to a city with a WILLIAMS SONOMA. I served oozy chocolate cakes on the fancy white china we had just received as gifts. I thought I was a domestic goddess and I think Marc was pretty impressed, too. I don’t remember what we had for dinner, but I’ll never forget the heart-shaped little cakes. For some reason, I hadn’t made them since. They come together really quickly and they are the perfect dessert with a scoop of vanilla ice cream. Use good quality chocolate and you can have molten chocolate cakes better than any you’ve had in a restaurant (in 2004).