Recipes: Smile and Think Chocolate on Valentine's Day

A favorite in all chocolate-loving nations, these little cakes score bonus points when they’re made with Lily O’Brien’s pure dark baking chocolate and served on Irish coffee-flavored custard. You can sample lots of these Irish-made chocolates at Lily O’Brien’s Chocolate Café, a cozy yet cosmopolitan coffee house in the heart of midtown Manhattan (36 West 40th Street at Bryant Park). If you’re planning to serve this dessert for Valentine’s Day, make the sauce at least one day ahead for a richer flavor. This recipe, and many other chocolates ones, can be found in my new cookbook Flavors of Ireland, coming February 23 (www.amazon.com)

Lily’s Lava Cakes with Irish Coffee Sauce

Makes 8 cakes

2/3 cup Lily O’Brien’s Pure Dark Baking Chocolate

8 tablespoons. unsalted Irish butter

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

Confectioners’ sugar for dusting

Whipped cream for serving

Fresh berries for serving

1. Preheat the oven to 350°F. Spray eight 4 ounce ramekins with cooking oil spray with flour. 

2. In a heatproof bowl, microwave the chocolate and butter on high for 2 minutes. Stir until smooth and then cool to lukewarm.

3. In a medium bowl, beat the eggs and sugar with an electric mixer on medium until light and fluffy. Stir in the flour and chocolate mixture. Transfer the batter to the prepared dishes and bake for 10-12 minutes, or until the tops are firm.

4. To serve, divide the coffee sauce among 8 dessert plates. Run a knife around the edges of the dishes, invert them onto dessert plates, and then return to upright and place on top of the sauce. Dust with confectioners’ sugar and serve immediately with whipped cream and berries.

Irish Coffee Sauce

Makes 2 cups

6 large egg yolks

1/2 cup granulated sugar

1 1/2 cups half-and-half

1 teaspoon instant espresso powder

2 teaspoons Knappogue Castle Single Malt Irish Whiskey

1. In a medium bowl, whisk together the egg yolks and sugar until well blended.

2. In a medium saucepan over medium heat, heat the half-and-half for about 5 minutes or until steaming. Gradually whisk the half-and-half into the egg yolk mixture, return to the saucepan, and stir in the espresso powder.

3. Cook over medium-low heat for 4–5 minutes or until the custard thickens and coats the back of a spoon. Transfer the sauce to a bowl and place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 4 hours or overnight.

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Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland will be released on Amazon on Feb. 23. For more information, click here.