Make David Burke’s Can-o-Cake for Two from Fishtail


Assist your Valentine’s Day night with a little molten chocolate action. The phenylethylamine in cocoa triggers the release of endorphins, which make you feel good, and just happens to be the same chemical released in the brain when you fall in love. So there: Science commands you to indulge.

David Burke, chef-owner of Fishtail, shares the recipe for his famed Can-o-Cake for Two, a molten chocolate cake that gets dressed and divvied up tableside. Make it at home with your favorite topping.

Can-o-Cake for Two

4 oz./8 tbsp unsalted butter
4 oz./8 tbsp bittersweet chocolate
3 eggs
1 oz./2 tbsp sugar
1 1/4 oz./2 tbsp cake flour

In a mixing bowl, melt the butter and chocolate over a double boiler. While the butter and chocolate are melting, whip together the eggs and sugar until the mixture doubles in volume. Add the melted butter and chocolate mixture to the egg mixture. Whisk in the flour, and pour the mixture into a cookie tin 6.5″ in diameter x 1 3/4″ tall. In an oven preheated to 350 degrees F, bake for approximately 10 minutes. (The center should still jiggle.)

Top the cake with any of the following toppings while it’s still hot:

vanilla ice cream
caramel cream cheese frosting (recipe to follow)
whipped cream
rice pearls
crumbled granola bar Caramel Cream Cheese Frosting
1 1/2 lbs. cream cheese
1.2 lb. butter
1/2 lb. confectioner’s sugar
1 tsp. vanilla extract
1 cup caramel

In a mixing bowl, cream all ingredients together until smooth.


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