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Valentine's Day: Warm Chocolate Swoons

Source of Recipe

CH Journal


List of Ingredients

1-1/2 sticks unsalted butter, at room temperature

3/4 cup sugar

2 Tbsp brown sugar

1/2 tsp vanilla extract

2 eggs

1/2 cup plus 2 tablespoons all-purpose flour

6 Tbsp cocoa powder

1/8 tsp baking powder

1/2 cup chopped walnuts

4 3-1/2-inch heart ring molds (available from specialty baking stores)

cooking spray

1 cup semi-sweet or white chocolate chips

1 Tbsp light corn syrup

parchment paper

raspberries for garnish




Recipe

1. Preheat oven to 325°


2. With a mixer, beat 1 stick of butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, beating in one first before adding the next.


3. Sift together flour, cocoa, and baking powder and stir in along with walnuts.


4. Lightly coat molds with cooking spray and place on a baking sheet covered with parchment paper. Divide batter between molds and bake 45 minutes until just firm and toothpick inserted in center comes out clean. Cool in rings 15 minutes on rack, but serve warm.


5. While cooling, melt chocolate chips with corn syrup and remaining butter* over double boiler or in microwave. Cool slightly. Unmold hearts and spoon glaze over. Decorate with fresh raspberries.


*If making white chocolate glaze, use only 2 tablespoons of butter and a little hot water if necessary. For ease, you can also use premade chocolate syrup, or apply any sundae-like topping. Hazelnut spread, if available, would be delicious.