Pastry Chef Vicki Wells, Mesa Grill, New York, NY.
Warm Chocolate-Coconut Cake

From Pastry Chef Vicki Wells, Mesa Grill.

Don't bother with dessert on Valentine's Day unless it features chocolate…This one has the addition of coconut which makes it even more exotic.

Yield: 6 servings

9 ounces white chocolate, coarsely chopped
3/4 cup coconut milk
1 teaspoon coconut extract
1/4 cup unsweetened shredded coconut, toasted

Place the white chocolate in a small bowl. Bring coconut milk and heavy cream to a simmer in a small saucepan. Pour the hot mixture over the chocolate, let sit for 1 minute and whisk until smooth. Add the extract and fold in the coconut. Mold the mixture into six 1-inch balls. Place the balls onto a baking sheet and freeze for at least 1 hour.

Cake
6 ounces granulated sugar
3/4 cup water
12 ounces unsalted butter, cut into large dice plus more for buttering molds
12 ounces semisweet or bittersweet chocolate, chopped
5 large eggs
5 large egg yolks

Preheat oven to 350 degrees. Grease six 6-ounce ramekins with butter. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and mix well. Pour into molds and place 1 white chocolate ball into the center of each and bake for 7-8 minutes. Remove from oven and let stand a few minutes before serving.