Hush, this is my little secret for keeping my man smiling; he can’t get enough of my Shrimp Garlic Bread.

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Hush, this is my little secret for keeping my man smiling. I won’t call it magic but when I bring out a dessert made with bittersweet chocolate and eggs he just melts, like he can’t help it.

It’s bold, a little naughty, and people joke it could top Cheesy Shrimp Bread at a potluck, and somehow it even steals attention from other Seafood Snacks. I don’t really know why, maybe it’s timing, maybe it’s the look on his face, but the way he grins every time feels like a small, delicious victory I never plan to give up.

Ingredients

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Bittersweet chocolate gives rich cocoa flavor, some antioxidants, mostly sugar and fat though.
Butter adds silky mouthfeel, lots of saturated fat, tiny bit of vitamins, zero carbs.
Powdered sugar makes batter sweet and smooth, no fiber, mostly carbs and calories.
Eggs give protein, structure and moisture, yolks add richness and some healthy fats.
All purpose flour gives bulk and chew, mostly carbs, little protein and fiber.
Vanilla lifts flavor, adds complex sweet notes, no calories in small amounts.
Instant espresso punches up chocolate taste without making it coffee forward, tiny caffeine boost.

Ingredient Quantities

4 oz (113 g) bittersweet or semisweet chocolate, chopped

1/2 cup (113 g) unsalted butter, plus more for ramekins

1 cup (120 g) powdered sugar

2 large eggs

2 large egg yolks

6 tablespoons (45 g) all purpose flour

1 teaspoon vanilla extract

pinch of salt

1 teaspoon instant espresso powder optional

cocoa powder for dusting ramekins

extra powdered sugar for dusting optional

vanilla ice cream or whipped cream for serving optional

How to Make this

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1. Preheat oven to 425°F (220°C). Generously butter four 6 ounce ramekins, dust inside with cocoa powder and tap out excess, then set them on a baking sheet.

2. Chop chocolate and put it with 1/2 cup (113 g) butter in a heatproof bowl. Melt over a double boiler or in the microwave in 20 to 30 second bursts, stirring between bursts, until silky smooth. Dont let it get too hot or seize.

3. Whisk 1 cup (120 g) powdered sugar into the warm chocolate mixture until smooth and slightly glossy.

4. In a separate bowl lightly beat 2 large eggs and 2 large egg yolks (room temp eggs mix better), then whisk them into the chocolate mixture until fully blended.

5. Stir in 1 teaspoon vanilla extract, a pinch of salt, and 1 teaspoon instant espresso powder if using, to deepen the chocolate flavor.

6. Gently fold in 6 tablespoons (45 g) all purpose flour just until no streaks remain, dont overmix or youll lose the lift.

7. Divide the batter evenly among the prepared ramekins (about 3/4 full), tap the tray once to remove air bubbles. You can chill them 15 to 30 minutes if you want a thicker molten center, but you can also bake right away.

8. Bake for 12 to 14 minutes, or until the edges are set and the centers still look soft and jiggly. Oven times vary so check at 10 minutes if your oven runs hot.

9. Let cakes rest 1 minute, run a knife around the rim, invert onto plates or serve straight from ramekins. Dust with extra powdered sugar if you like and serve warm with vanilla ice cream or whipped cream.

Equipment Needed

1. Four 6 ounce ramekins
2. Baking sheet (to set ramekins on)
3. Heatproof bowl and a small saucepan for a double boiler, or a microwave safe bowl
4. Chef’s knife and cutting board for chopping chocolate
5. Mixing bowls (one for eggs, one for dry ingredients)
6. Whisk
7. Rubber spatula (for folding and scraping)
8. Measuring cups and spoons plus a kitchen scale for accuracy
9. Fine mesh sieve for dusting powdered sugar or cocoa, plus oven mitts and a timer

FAQ

Can I make these ahead of time? Yes. Fill buttered, cocoa dusted ramekins, cover tightly and refrigerate up to 24 hours. Bake straight from the fridge and add about 1 to 2 minutes to the baking time. You can also freeze wrapped ramekins up to 1 month, bake from frozen and add about 4 to 6 minutes, but results are best from chilled.

How do I know when they're done? The edges should look set and firm, the center should still jiggle a little when you gently shake the ramekin. If the top has a thin crust and the middle is soft it means youve got a lava center. Watch closely, ovens vary.

What kind of chocolate should I use? Bittersweet or semisweet bars give the best balance and texture. Milk chocolate will be sweeter and a bit softer. Chocolate chips may work but some brands have stabilizers that change the texture. Stir in 1 teaspoon instant espresso powder with the melted chocolate to boost the chocolate flavor, its optional but great.

What size ramekins and how do I prep them? Use about 6 ounce ramekins. Butter them well, dust with cocoa powder and tap out the excess so the cakes release easier. Fill each ramekin roughly three quarters full.

Why did mine not have a molten center? Most likely you overbaked them. Other causes are using a too big ramekin, too much flour, or letting the batter cool too long before baking. Try shortening the time by 1 or 2 minutes, check a little earlier next batch, and make sure your oven temperature is accurate.

How should I serve and store leftovers? Serve right away with a dusting of powdered sugar and a scoop of vanilla ice cream or whipped cream. Baked cakes can be kept in the fridge in an airtight container for up to 2 days, reheat gently in a 350 F oven for 5 to 8 minutes or for about 15 to 25 seconds in the microwave, watch carefully so they dont overcook. Avoid keeping raw batter because of the raw eggs.

Hush, This Is My Little Secret For Keeping My Man Smiling Recipe Substitutions and Variations

Chocolate:
- Semisweet or bittersweet chocolate chips or baking bars, same weight, just chop or use as-is
- 70% dark chocolate for a richer, less sweet cake, use same weight
- Unsweetened cocoa powder + butter: for each ounce chocolate swap 3 tbsp cocoa + 1 tbsp melted butter, but cut a bit of powdered sugar since it’s less sweet
Butter:
- Solid coconut oil, 1:1, gives a slight coconut note
- Ghee, 1:1, same richness but less water so texture’s a hair different
- Unsalted margarine, 1:1, ok in a pinch though flavor is milder
Powdered sugar:
- Make your own: blitz 1 cup granulated sugar in a blender until fine, stir in 1 tbsp cornstarch to mimic store powdered sugar
- Powdered coconut sugar, 1:1, slightly darker flavor
- Reduce sugar overall and add a touch of honey or maple to taste, but batter will be thinner so adjust baking time slightly
Eggs:
- Aquafaba: 3 tbsp per egg, good for richness but the lava center may be less custardy
- Flax “egg”: 1 tbsp ground flaxseed + 3 tbsp water per egg, works for binding but denser texture
- Applesauce: 1/4 cup per egg, gives moisture but will make cake more cakey than gooey

Pro Tips

– Warm those ramekins a little before you fill them, then butter and press cocoa into every nook. It makes the cakes pop out cleaner, otherwise you might get ragged edges or stuck bits.

– Melt the chocolate slowly, stop while a few tiny bits are still visible and stir them in to finish. If you blast it too long it can seize, and thats a pain to fix.

– If you forgot to take eggs out, put them in warm tap water for about 5 to 10 minutes. Room temp eggs mix smoother and help the texture, trust me.

– Chill the filled ramekins for 15 to 30 minutes if you want a thicker molten center, or pop them in the freezer for about 10 minutes for an even gooier middle. It buys you more control than guessing bake time.

– Don’t rely on a toothpick, it will often come out wet. Look for set edges and a still jiggly center, and give the tray a tiny shake to check. Let them rest a minute after baking before you try to flip, or they’ll fall apart.

Hush, This Is My Little Secret For Keeping My Man Smiling Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Hush, this is my little secret for keeping my man smiling; he can't get enough of my Shrimp Garlic Bread.

Servings

servings

Calories

576

kcal

Equipment: 1. Four 6 ounce ramekins
2. Baking sheet (to set ramekins on)
3. Heatproof bowl and a small saucepan for a double boiler, or a microwave safe bowl
4. Chef’s knife and cutting board for chopping chocolate
5. Mixing bowls (one for eggs, one for dry ingredients)
6. Whisk
7. Rubber spatula (for folding and scraping)
8. Measuring cups and spoons plus a kitchen scale for accuracy
9. Fine mesh sieve for dusting powdered sugar or cocoa, plus oven mitts and a timer

Ingredients

4 oz (113 g) bittersweet or semisweet chocolate, chopped
1/2 cup (113 g) unsalted butter, plus more for ramekins
1 cup (120 g) powdered sugar
2 large eggs
2 large egg yolks
6 tablespoons (45 g) all purpose flour
1 teaspoon vanilla extract
pinch of salt
1 teaspoon instant espresso powder optional
cocoa powder for dusting ramekins
extra powdered sugar for dusting optional
vanilla ice cream or whipped cream for serving optional

Directions

Preheat oven to 425°F (220°C). Generously butter four 6 ounce ramekins, dust inside with cocoa powder and tap out excess, then set them on a baking sheet.
Chop chocolate and put it with 1/2 cup (113 g) butter in a heatproof bowl. Melt over a double boiler or in the microwave in 20 to 30 second bursts, stirring between bursts, until silky smooth. Dont let it get too hot or seize.
Whisk 1 cup (120 g) powdered sugar into the warm chocolate mixture until smooth and slightly glossy.
In a separate bowl lightly beat 2 large eggs and 2 large egg yolks (room temp eggs mix better), then whisk them into the chocolate mixture until fully blended.
Stir in 1 teaspoon vanilla extract, a pinch of salt, and 1 teaspoon instant espresso powder if using, to deepen the chocolate flavor.
Gently fold in 6 tablespoons (45 g) all purpose flour just until no streaks remain, dont overmix or youll lose the lift.
Divide the batter evenly among the prepared ramekins (about 3/4 full), tap the tray once to remove air bubbles. You can chill them 15 to 30 minutes if you want a thicker molten center, but you can also bake right away.
Bake for 12 to 14 minutes, or until the edges are set and the centers still look soft and jiggly. Oven times vary so check at 10 minutes if your oven runs hot.
Let cakes rest 1 minute, run a knife around the rim, invert onto plates or serve straight from ramekins. Dust with extra powdered sugar if you like and serve warm with vanilla ice cream or whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.