Molten chocolate cakes

Different people have different ideas of what constiitutes a nice, romantic, Valentine’s Day dinner but mine is preparing a fabulous dinner at home. Here are some tips for doing it that I’ve learned from long, painful, experience:

1. Give yourself plenty of time.

   Plan in advance. Work through the logistics of shopping, preparing, cooking, and serving. If you can, get home well before she does.

2. Prepare something she really likes.

   In my case it’s easy—my wife likes nothing better than a good steak. And my local grocery carries prime beef.

3. Keep it simple.

   This is not the time to be too adventurous. Grill or roast chicken breasts. Poach chicken breasts. Grill or roast steaks. See tip #2 above. Lots of really good restaurants have carry-out so don’t be afraid of getting some things from restaurants. But prepare at least one thing yourself even if it’s not perfect.

4. Leave the kitchen spotless.

   Floor, counter-surfaces, stove, everything.

5. If what she loves to eat is fish or seafood, carry out or go out. No overpowering smells!
6. Set the table.

We have sterling, china, and crystal (the perils of my past as an antique dealer). I’ll use them. Some small additional touch is nice. A single rose in a vase. A fancy napkin fold. Something like that. Have a card at her place. Actually I’ll have two cards (my wife is very much into cards): one romantic, one humorous.

7. Chocolate.
8. Did I mention leaving the kitchen spotless?

Here’s the menu I’m planning on. Note that everything can be prepared ahead except for the actual grilling of the steaks and the baking of the chocolate cakes.

Filet mignon
Tourte Limousine (seasoned potatoes molded in pastry and baked in a flan ring)
Spinach Campagnola
A decent, California Cabernet (my wife’s a California girl)

And, for dessert, molten chocolate cakes. These were invented by chef Jean-Georges Vongerichten and, in my opinion, are the very best reason to have ramekins handy.

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Molten Chocolate Cakes

Make 4 6 oz. cakes

1 stick unsalted butter
6 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar
pinch of salt
2 Tbsp. all-purpose flour

1. Preheat the oven to 450°F.
2. Butter and lightly flour four 6-oz. ramekins, tapping out the excess flour. Place the ramekins on a baking sheet.
3. Melt the butter with the chocolate in a double boiler over simmering water.
4. Beat the eggs, egg yolks, sugar, and salt in a medium bowl at high speed until thickened and pale.
5. Whisk the chocolate until smooth.
6. Fold the chocolate and flour into the egg mixture.
7. Spoon the batter into the ramekins and bake for 12 minutes or until the sides of the cakes are firm but the centers are soft.
8. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.