Happy V-Day folks! Whether you are in love or not, you really have to make this one. If you are looking for a special last-minute homemade dessert to impress the man/woman of your life, I think you can safely bet on this molten chocolate cake from Hershey Kitchen. With its molten chocolate centre, this decadent treat oozes love with every bite.



For the Frozen Chocolate

1 cup dark chocolate chips

1 teaspoon powdered instant coffee

3/4 cup heavy cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

For the Chocolate Cake

2 teaspoons powdered instant coffee

1/4 cup lukewarm water

1 cup all-purpose flour

1/2 cup plus 1 tablespoon cocoa powder

1/8 teaspoon kitchen salt

3/4 cup plus 2 tablespoons butter, softened

1 cup granulated sugar, divided

2 teaspoons vanilla extract

3 eggs, room temperature

For the Mocha Cream

1 cup (1/2 pt.) whipping cream

3 tablespoons powdered sugar

1 tablespoon cocoa powder

2 teaspoons powdered instant coffee

1 teaspoon vanilla extract


  • To make the frozen chocolate, place the dark chocolate chips and instant coffee in medium mixing bowl.
  • Stir together cream and corn syrup in medium saucepan and cook over medium heat, stirring constantly.

  • Heat till mixture comes to a boil. Pour hot cream over chocolate chips and let mixture stand 30 seconds.
  • Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour mixture in shallow bowl or dish.

  • Cool slightly, then freeze mixture for at least 3 to 4 hours. For the chocolate cake, preheat oven to 425°F.
  • Butter sides and bottom of four (6-oz.) ramekins. Place on baking sheet. Dissolve instant coffee in water.

  • Stir together flour, cocoa and salt; set aside. Beat butter in bowl with electric mixer until light and fluffy.
  • Set aside 1 tablespoon granulated sugar; gradually beat in remaining granulated sugar, vanilla and coffee.

  • Separate egg yolks from whites. One at a time, add yolks to butter mixture, beat well after each addition.
  • In clean bowl, beat egg whites with remaining sugar, gradually increase to high speed till stiff peaks form.

  • Fold cocoa mixture and egg whites into the butter mixture. Spoon about 2/3 cup batter into each ramekin.
  • Place one heaping teaspoon of frozen chocolate mixture in the center of each cake batter-filled ramekins.

  • Spoon about 1/4 cup of remaining cake batter over the frozen chocolate making sure to cover completely.
  • Bake 15 to 20 minutes until tops have started to crack. While they bake, reheat remaining frozen chocolate.

  • To make mocha cream, Beat cream, powdered sugar, cocoa, instant coffee and vanilla in small mixer bowl.
  • Beat until cream starts to thicken but is still pourable. To serve, carefully invert cakes on large dinner plate.

  • Spoon mocha cream around base of cake; dust with powdered sugar. Garnish with berries/chocolate curls.
  • Serve immediately with a generous drizzle of the warmed chocolate sauce. Makes 4 individual (6-oz.) cakes.

Happy V-Day!