It's That Time of Year Again

Valentine's Day is just around the corner. Funny, I have never been a huge fan of this day even when I was in the midst of "young, new love." Since having children I have made a point to always get them a little something that perhaps they have been wanting. (Usually a dvd or cd etc.) John and I usually go out to dinner and that is about it if we do anything. Especially if Valentine's Day fall during the week.

However this year Valentine's Day falls on a Saturday which kind of ruins the excuse of not doing anything because Valentine's falls on a work day. So, I have decided to cook for all of my boys. They all love my herb crusted pork tenderloin so I will make it for their dinner along with their favorite sides;garlic mashed potatoes, green beans with almonds and brown sugar, creamed corn and homemade rolls. I am going to make them a new dessert as well and it happens to be gluten free. I found the recipe from the magazine, "Living Without." The recipe is below if you would like to try it this weekend as well.

Gluten-Free Warm Chocolate Cake
MAKES 6 SMALL CAKES

Serve it immediately after unmolding so that the soft chocolate center is still warm from the oven.

4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1 stick unsalted butter
2 whole eggs
2 egg yolks
¼ cup sugar
1 tablespoon coconut flour or nut flour of choice (*I am going to use almond flour.)
Fresh raspberries, for garnish
Whipped topping of choice, for garnish

1. Preheat oven to 475 degrees.
2. Lightly grease 6 individual muffin tins, brioche tins or soufflé cups. (Fill unused muffin cups halfway with water.)
3. Melt the two chocolates and butter together in over low heat. Cool until just warm to touch.
4. In a separate bowl, thoroughly beat whole eggs, yolks and sugar together until pale yellow and thick. Add chocolate mixture and beat to incorporate. Quickly fold in flour.
5. Spoon batter into prepared tins or soufflé cups. (At this point, the cakes can be refrigerated for several hours. Remove from refrigerator 30 minutes before ready to bake.)
6. Place filled tins on a cookie sheet in preheated oven and bake for 6 to 7 minutes. Cakes should be slightly gooey in the center. Over-cooking will result in a brownie.
7. Invert cakes onto individual dessert plates. Let sit for a minute before unmolding. Unmold and serve with a dollop of whipped nondairy topping and fresh raspberries.

Let me know how it turns out if you make this dessert. Good luck!