Signature Desserts

“Chocolate is the most versatile ingredient in pastry. You can’t go wrong and people love it every way, melted, frozen, hard, chewy or baked,” says Francisco Lozano, Executive Pastry Chef at Loews Santa Monica Beach Hotel. You won’t go wrong with this luscious but simple dessert created by Chef Lozano.  (Read our interview with Chef Lozano.)

Warm Chocolate Cake

7 ounces semi sweet chocolate
7 ounces unsalted butter
4 eggs
2 tbsp coffee extract
1 ounce all purpose flour
4 ounces powdered sugar (sifted)

In a double boiler at low heat, melt chocolate and butter together making sure it gets stirred frequently.  When melted, remove from heat and add egg yolks, stir in the sugar, and add the coffee extract.  Mix in the flour. Chill.

Baking:  Preheat oven at 325 degrees.  With soft butter grease four two-inch ceramic mold and coat with sugar.  Scoop mixture into the molds, place a piece of chocolate in the middle of the mixture and bake for approximately twelve minutes.  Remove from heat and wait one minute before unmolding on a plate.  Serve warm or with ice cream of preference