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Serves 2
A romantic, oozy, drippy, decadent dessert for two. The cake batter can be made the day before so you can just pop them into the oven right before dinner on the big night. This way you'll be well rested for the fun to come and your lover will be well fed!
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 tablespoons unsweetened cocoa powder
2 egg yolks
1 egg
2 tablespoons unsweetened cocoa powder
2 teaspoons all purpose flour
2 Perugina Baci chocolate candies
Confectioners' sugar, as garish, optional
Butter two 3/4-cup ramekins or custard cups.
With an electric hand mixer, beat the sugar and butter in a bowl until smooth and creamy. Beat in the yolks, egg, cocoa powder, and flour until combined.
Divide the batter between the two prepared ramekins. Press one Baci, nut side down, in the center of each ramekin. (If you like, at this point, you can refrigerate them for up to 24 hours before baking)
Preheat oven to 350°F.
Bake the cakes uncovered until edges are firm, about 18 minutes.
Cut around the cakes with a butter knife to loosen them, then turn out onto plates.
Sprinkle with confectioners' sugar, if using.
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