Children’s Heartlink  asked several pastry chefs from all of the top restaurants in the Twin Cities (I’m talking the BEST our city has to offer!) to come up with the most decadent dessert for Valentine’s Day that they could think of. This team of pastry goddesses and one very talented guy, includes: Michelle Gayer (Le Belle Vie & Solera), Christina Kaelberer (Chambers), Khanh Tran (Cosmos), Margo Bredeson (Patisserie Margo) and even Andrew Zimmern with his best ever fudge brownies. I’ve worked with Andrew and if there is one thing that man loves, its chocolate! Well, they asked me too, WOW, what an honor to be in this line up!!!
For the Warm Chocolate Rum Cake recipe and more information about Children’s Heartlink:
The reason all of us jumped at the opportunity to share our favorite desserts was because Children’s Heartlink is an outstanding organization that saves lives, the lives of children, who suffer from heart disease. They go to places all over the world with volunteer medical staff to set up programs that prevent, treat and care for children with heart disease. So, now you see why this project is so important, why we wanted these desserts to seduce everyone into making them.
The recipes are available at Lunds and Byerly’s when you purchase “Tiramisu for Two”, Pepsi products, Caribou Coffee and more from February 1 – 14, Just in time for Valentine’s Day. Not only do you get all of the fabulous recipes but Lunds and Byerly’s donates the profits from the Tiramisu to Children’s Heartlink. Please click here to learn even more about this organization and how you can support their efforts! 
My Warm Chocolate Rum Cake with Roses and Raspberries is below for those of you who can’t get to Lunds and Byerly’s next month (but consider making a donation to Children’s HeartLink, and check out some of the other amazing events they have planned.)
3 ounces highest quality bittersweet chocolate (such as Valrhona 72%)
2 ounces unsalted butter, cut small
1/4 cup granulated sugar
1/2 teaspoon kosher salt
2 large eggs
2 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1/2 teaspoon espresso powder (dissolved in the vanilla)
1 tablespoon butter for preparing ramekins
4 tablespoon sugar for preparing ramekins
Preheat oven to 350 degrees. Prepare 4 6-ounce ramekins with butter and sugar, all over the bottom and sides.
In a bowl set over a a pan of hot water to make a double boiler, melt the chocolate and butter together.
Remove from heat and add the remaining ingredients one at a time, whisking well after each addition.
Divide the mixture equally among the prepared ramekins, it will fill them about 1/2 way.
Put the ramekins in a baking dish that you can fill with hot water to form a water bath. The water should come to about 1/2 way up the side of the ramekins.
Bake for approximately 20 minutes, until the cakes are set.
They may still look slightly wet on top.
Allow to sit until you can comfortably touch the ramekin, then unmold onto the plate or a parchment lined cookie sheet.
Serve them warm or at room temperature. If you make them ahead and refrigerate them be sure to allow them to come to room temperature before serving. Decorate with fresh raspberries, vanilla ice cream and edible rose petals (found in the produce section next to the herbs).