This Valentine’s Day recipe comes from Pastry Chef Vicki Wells of the Mesa Grill (courtesy of Star Chefs). Serve it as an after-dinner aphrodisiac.
Warm Chocolate Coconut Cake
Makes about 6 servings
9 ounces white chocolate, coarsely chopped
3/4 cup coconut milk
1 teaspoon coconut extract
1/4 cup unsweetened shredded coconut, toasted
6 ounces granulated sugar
3/4 cup water
12 ounces unsalted butter, cut into large dice plus more for buttering molds
12 ounces semisweet or bittersweet chocolate, chopped
5 large eggs
5 large egg yolks
1. Place the white chocolate in a small bowl. Bring coconut milk and heavy cream to a simmer in a small saucepan. Pour the hot mixture over the chocolate, let sit for 1 minute
and whisk until smooth. Add the extract and fold in the coconut. Mold the mixture into six 1-inch balls. Place the balls onto a baking sheet and freeze for at least 1 hour.
2. Preheat oven to 350 degrees. Grease six 6-ounce ramekins with butter. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and
smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and mix well.
3. Pour into molds and place 1 white chocolate ball into the center of each and bake for 7 to 8 minutes. Remove from oven and let stand a few minutes before serving.