By Samantha Hill
When I think back to Valentine’s Day as a child, I remember sitting in a colorful classroom waiting for those tiny paper cards to land in my shoebox. Each one, covered in cartoon hearts and silly puns, felt like a small promise that someone had thought of me. As we grow older, the paper valentines fade away, but the desire for those sweet gestures remains. Now, instead of exchanging cards, I’ve found that food has become my love language. Cooking for my family and sharing a homemade meal feels like giving the adult version of those childhood valentines; heartfelt, intentional, and made to be savored.
That’s why on Valentine’s Day, rather than battling the crowds in noisy restaurants, my husband and I choose the comfort of our own kitchen. We turn on music and move in an easy, familiar rhythm as we work side by side, crafting something special together. This year, we’re making a rich Cheesesteak Tortellini in a silky provolone sauce, a dish as indulgent as the moment deserves. And after creating a meal this luxurious, it only feels right to end the night with something equally decadent: chocolate. Sharing that rich, romantic dessert with my forever Valentine, my husband, is the part I cherish most. It’s our chance to slow down, savor the sweetness, and celebrate love in the most delicious way we know how.
Molten Chocolate Lava Cakes for Two
4 Tbsp. Unsalted butter
3 ounces semi-sweet chocolate (chopped)
2 Tbsp. Granulated sugar
1 large egg
1 large egg yolk
1 tsp. Vanilla extract
A dash of salt
2 Tbsp. All-purpose flour
Instructions
Cocoa powder (for dusting the ramekins)
Preheat the oven to 425 degrees. Butter two 6oz. Ramekins and dust with cocoa powder to prevent sticking. In a heat-safe bowl, melt butter and chocolate together in the microwave in 20-second bursts stirring each time until smooth. Whisk in the sugar, then the egg and egg yolk until glossy.
Add vanilla and salt. Gently stir in the flour just until it disappears. Do not overmix. Divide batter evenly between ramekins. Bake 11-13 minutes, until the edges are set, but the center still jiggles slightly. Let the cakes rest for a few minutes, then carefully invert them onto plates. Serve warm! You can serve with a scoop of vanilla ice cream and/or fresh raspberries or strawberries.
