This is a public service announcement: Valentine’s Day is tomorrow. You still have time to let your special someone think you were organized and thought of them.
Valentine’s Day always comes with pressure. Buy flowers. Book a nice restaurant. Get a card (I’m horrible at cards, sorry Pete!). If you happen to be taking a break from a relationship, you’ll experience that horrid feeling of watching other people’s coupledom. Ugh!
Either way, what’s something that always makes everything better? As Marie Antoinette was alleged to have said, “Let them eat cake!” Lava Cake! After all, what is better than a hot gooey Lava Cake? A Violette Lava Cake!
I think there is something super romantic about the Giffard Creme de Violette (available general list LCBO). Maybe it is because the first time I ever saw it was in Paris. Maybe it is because of its beautiful scent. I’m crazy about the stuff, as past blogs will attest to, so I thought it would be perfect ingredient for a romantic dessert.
This fancy-looking cake whips up in very short time and can be baked while you are eating dinner. It is perfect for an after-dinner romantic dessert for two or for a guilty pleasure while you watch your favourite TV show curled up in a bathrobe.
Prep time: 10 minutes; Cook time: Approximately 20 minutes; Serves: 4
What you need:
- 6 ounces white chocolate
- 6 tablespoons butter
- 3 eggs + 1 egg yolk
- 1 cup of icing sugar sifted (see tip below)
- 1 teaspoon vanilla
- 2 tablespoons Giffard Creme de Violette
- 1/8 teaspoon of salt
- 6 tbsp flour sifted
- Lemon zest from 1 lemon
- Cooking spray
- Royal Raspberry Sauce (optional)
What you do:
- Preheat oven to 400 degrees.
- Cut butter into chunks
- In the microwave: Melt butter and chocolate in a microwave bowl for 1 minute 20 seconds.
- Whisk together until completely melted.
- Add icing sugar [ELIN’s TIP: sift as you add it by putting it through a strainer]
- Whisk to combine
- Add eggs and yolk, whisk till combined.
- Add vanilla and Giffard Creme de Violette, whisk until combined
- Add salt and lemon zest
- Add the flour (sift as you add it by putting it through a strainer)
- Whisk until combined
- Spray 4 ramekin cups liberally with nonstick spray – like a lot, more than you originally think
- Pour batter evenly into cups.
- Bake for 15 – 18 minutes until sides are firm and centre is soft.
- Wait 2 minutes to slightly cool
- Carefully run the edge of a knife along the edge of the cake and the ramekin
- Invert onto a plate and dust with icing sugar
- You can also serve with Royal Raspberry Sauce and/or fresh fruit
- The Violette Lava Cake can also be made for one: 2 oz white chocolate, 2 tbsp butter, 1/3 cup icing sugar, 1 egg, 1/3 tsp vanilla, 2/3 tbsp Giffard Creme de Violette, 2 tbsp flour, a little lemon zest and a pinch of salt.
Want some ideas on what to drink with your Valentine’s Violette Lava Cake? I love the Giffard Creme de Violette on ice, or try Violette Vanilla Sparkles or the Elizabeth Martini (this is my take on the drink I had at the George V in Paris which is what started my love affair with Giffard Creme de Violette).
Whether you are curled up with a loved one or a loved TV show, enjoy!
