Valentine's Day Treat from Morton's!

Who knows how to treat couples better than Morton’s -- they have served up their classic fare to silver screen power couples like Brad Pitt and Angelina Jolie and Michael Douglas and Catherine Zeta Jones. The key to a successful evening is starting and ending with two essential elements: begin with a glass of the bubbly and end with the sexiest sweet of all: chocolate.

Morton’s Signature Hot Chocolate Cake

SERVES 6

Regardless of how your Valentine’s Day plans unfold, make sure you’re prepared with this great Morton’s dessert.

Recipe

• Unsalted butter and granulated sugar, to grease ramekins
• 1-1/2 cups/ 375ml unsalted butter, at room temperature
• 12 ounces/375 g bittersweet chocolate or semisweet chocolate, coarsely chopped
• 8 large egg yolks
• 7 large eggs
• 1-1/2 cups/375 ml confectioners sugar
• 3/4 cup/ 175 ml all purpose flour
• 18 fresh raspberries
• Vanilla ice cream

	Champagne A champagne cocktail, usually a sweet libation, is the perfect aperitif to your Valentine’s dinner Valentine's Recipes Champagne 101

1. Preheat oven to 350 °F (180 °C). Generously butter six 6-ounce ramekins and sprinkle each with granulated sugar. Tap out excess sugar.
2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate mixture into the bowl and mix for about 2 minutes longer.
   
4. Put the confectioners' sugar and flour in a fine mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
   
5. Pour the batter into the prepared ramekins cups, leaving about 1/4 inch (5 mm) of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
   
6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.