Throughout history, cultures around the world have believed that certain foods have the power to increase love. These foods, known as aphrodisiacs, are believed to enhance mood and increase desire.

This very special cake recipe, courtesy of Gemperle Family Farms in sunny California,was designed to have many aphrodisiac properties, drawing on food folklore from across the globe.

Chocolate — the choice for lovers almost universally on Valentine’s Day — triggers chemical substances in the brain, phenylethylamine and tryptophan. When phenylethylamine activates the hippocampus, it induces pleasurable sensations that increase dopamine adrenaline and endorphins.

Tryptophan helps produce serotonin, which elevates mood and arousal.

But that’s just the basics — this cake takes the focus on aphrodisiacs to a whole new level.

“At Gemperle Farms, we understand the nutritional punch of the egg. After we looked at the folklore surrounding aphrodisiacs, we decided it was time to have some fun,” Gemperle Family Farms Vice President Mike Gemperle said. “Everyone deserves a romantic Valentine’s Day. We are trying to do our part to promote happiness and love through this delicious recipe.”

Other aphrodisiac ingredients in the Chocolate Chili Molten Lover Cake that promote desire include eggs and almonds. These ingredients are packed with protein, vitamins and nutrients, such as zinc, Omega 3s and magnesium, which work together to that help get your blood pumping. Protein assists with prolonged energy and stamina. For centuries, both Asian and American natives believe chilies can promote desire because they raise body temperature. Honey has been viewed as an aphrodisiac since the time of the Greeks. (Hippocrates prescribed it for vigor.)

Chocolate Chili Molten Lover Cake

The Chocolate Chili Molten Lover Cake

The Chocolate Chili Molten Lover Cake


  • 1 stick butter (1/2 cup)
  • 1/4 teaspoon cinnamon
  • 1 cup semisweet chocolate chips
  • 1 Tablespoon mild chili powder, such as Ancho or California (optional)
  • 1 Teaspoon vanilla
  • 1/2 cup flour
  • 3 eggs plus 3 egg yolks
  • 2 Tablespoons honey
  • Sugar for dusting ramekin
  • Almonds, chopped for garnish


Preheat oven to 400 degrees.

Butter four 6 oz. ramekins or four oven-safe 6 oz. coffee cups. Dust ramekins or cups with sugar.

In a saucepan, combine butter, cinnamon, chili powder and chocolate chips over low heat. Constantly stir until melted and well mixed. Remove from heat.

In a separate bowl, whisk together flour, honey, eggs, egg yolks and vanilla until smooth.

Add the slightly cooled chocolate mixture to the flour mixture and mix well. Pour into prepared ramekins or cups.

Bake for 12-14 minutes until the edges are dark and the top is just slightly firm.

Remove from oven and let cool for about 5 minutes. Loosen the edges with a sharp knife and invert each cake onto an individual serving plate. Sprinkle with chopped almonds. Cake should be warm, and the insides should ooze out on the first spoonful.


Courtesy of Gemperle Family Farms.

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