Chocolate Gooey Cake

Whip up our decadent, divine and delicious Chocolate Gooey Cake—it’s a luscious sweet finale to your perfect Valentine’s Day.

3 oz semisweet chocolate

1/3 cup heavy cream

1 tsp honey

3 oz bittersweet chocolate, chopped

6 Tbsp unsalted butter, plus extra for coating the ramekins

2 large eggs

2 large egg yolks

1/4 cup sugar

1/4 cup all-purpose flour



Combine the semi-sweet chocolate, cream, and honey in a small saucepan. Melt over low heat, stirring as needed. Transfer to a small bowl and refrigerate until firm, about 1 hour. (This can be made 1 to 2 days in advance—but be warned you might be tempted to eat it straight out of the bowl!)


Preheat the oven to 350°F. Lightly coat the inside of 4 (6-ounce) ramekins with butter.


Combine the bittersweet chocolate and the 6 tablespoons butter in a small saucepan. Melt over low heat, stirring as needed to prevent burning. Set aside.


Combine the eggs, yolks, and sugar in a bowl. Mix with an electric mixer on medium-high speed with until light and fluffy, about 2 minutes. Add the chocolate-butter mixture and mix on low speed until just combined. Fold in the flour. Pour equal amounts into the ramekins to fill halfway.


Divide the semisweet chocolate mixture into 4 portions and shape into balls with a melon baller. Add one to each ramekin. Pour the bittersweet chocolate mixture into the ramekins. Set on a baking dish and bake until firm at the edges, about 15 minutes. Let sit for 5 minutes.


Un-mold each cake on to a plate, by sliding a knife around the edge and inverting it onto the plate. Serve immediately.


Chandon Extra-Dry Riche

Yountville Vintage Brut