Five chocolate recipes for Valentine’s Day

Posted on February 5, 2026 by - Events & Holidays

From our recipe archives, just in time for Valentine’s Day, we bring you these recipes from Chef Jon Davies that all feature chocolate! Chef Jon continues to share new recipes with us in Cape May Magazine.

Chocolate pancakes
Jon Davies

Chocolate Pancakes

Start the morning off with Chocolate Pancakes with Raspberries
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Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 Cup all purpose flour
  • ½ Cup demerara granulated sugar
  • 6 Tablespoons unsweetened non-alkalinized cocoa powder note: not Dutch process which contains alkalis that will give a bitter taste with the baking powder
  • 1 Teaspoon baking powder
  • Pinch salt
  • ½ Cup dark chocolate chunks
  • ⅔ Cup milk plus 2 tablespoons
  • 4 Tablespoons unsalted butter melted
  • 2 Large eggs

Method
 

  1. In bowl, sift dry ingredients. Fold in chocolate chunks.
  2. Whisk in milk, melted butter and eggs until just combined. Don’t over mix.
  3. Cook on non-stick griddle or pan.
  4. Serve with fresh raspberries and whipped cream.
lava cake with vanilla ice cream on a white plate
Jon Davies

Chocolate Lava Cake

A surprisingly easy-to-make dessert.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 1 Pound bittersweet chocolate preferably Valhrona
  • 4 Ounces butter
  • 8 Eggs separated
  • ½ Cup cocoa powder
  • 1 Cup sugar
  • Pinch salt
  • 2 Teaspoons vanilla

Method
 

  1. Melt chocolate and butter over double broiler.
  2. In a separate bowl, mix egg yolks, cocoa powder and ½ cup of sugar.
  3. In a mixer, whip egg whites with remaining sugar to stiff peaks.
  4. Fold yolk mixture into chocolate mix. Then fold in egg whites.
  5. Add pinch of salt and 2 teaspoons vanilla.
  6. Pour into 6 individually buttered and sugared baking dishes.
  7. Bake at 400° for 12-15 minutes.
  8. Cool slightly. Un-mold. Serve warm with vanilla bean ice cream.
a bowl of red raspberries seen from above
Jon Davies

Chocolate Soup

For a simple homemade ending, try Chocolate Soup with Fresh Raspberries and Marscapone.
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Servings: 2 people
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup milk chocolate chips
  • ¼ cup Kahlua
  • 6 tbsp mascarpone cheese
  • 1 tbsp honey
  • fresh raspberries, for garnish

Method
 

  1. In a saucepan, heat milk and cream. Add chocolate. Whisk over medium heat until smooth.
  2. Add liqueur.
  3. In a separate bowl, mix the mascarpone cheese and honey until smooth.
  4. To serve, pour chocolate soup in a bowl. Place a dollop of the mascarpone and honey mix. Sprinkle with fresh raspberries.
A handful of red cherries on a white background
Jon Davies

Chocolate Cherry Bread Pudding

My Dad’s love of chocolate-covered cherries and my grandmother’s incredible bread pudding evolved into chocolate-cherry bread pudding. Classic flavors never go out of style.
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Course: Dessert
Ingredients Method

Ingredients
  

  • 6 Cups cubed bread
  • 1 Cup dark cherries roughly chopped
  • 6 Eggs plus 1yolk
  • 2 Cups cream
  • 2 Cups milk
  • 1 Cup suga
  • 1 Vanilla bean
  • 1 Cup bittersweet chocolate Ghirardelli or valhron
  • 2 Tablespoons butter

Method
 

  1. Heat milk and cream (do not boil). Split, scrape and steep vanilla bean.
  2. Beat sugar and eggs. Temper in cream.
  3. In a separate bowl, toss cherries, bread, and chocolate. Toss with the cream mix.
  4. Let stand 10 minutes, then pour into buttered casserole dish.
  5. Bake for 45 minutes to 1 hour in a 350-degree oven.
  6. Cool slightly. Serve warm with ice cream or crème anglaise.
Jon Davies

Chocolate Barbecue Sauce for Grilled Pork Tenderloin

In the evening savor a Grilled Pork Tenderloin with Chocolate Barbecue sauce. Watch movies such as Chocolat and Like Water for Chocolate to experience chocolate’s sensual side in film.
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Course: Main Course, Sauce
Ingredients Method

Ingredients
  

Meat
  • Pork tenderloin grilled
Chocolate sauce
  • 2 Tablespoons olive oil
  • 1 Medium white onion diced
  • 2 Cloves garlic minced
  • 1 Jalapeño diced
  • 2 Peeled roasted and diced poblano peppers
  • 3 Cups tomato puree
  • ¼ Cup dark brown sugar
  • 3 Tablespoons molasses
  • ½ Cup cider vinegar
  • 1 Tablespoon chipotle powder
  • 1 Teaspoon smoked paprika
  • 1 Cinnamon stick
  • 1 Teaspoon cumin
  • 1 Teaspoon toasted crushed coriander
  • ¼ Cup fresh orange juice
  • 4 Ounces dark chocolate 80 percent cacao or higher
  • Salt and pepper to taste
  • 3 Tablespoons chopped cilantro

Method
 

  1. In saucepan, heat oil. Sauté garlic and onions over medium heat until golden brown.
  2. Add vinegar, molasses, peppers, orange juice and spices. Reduce by half.
  3. Add tomato puree. Simmer on low for 45 minutes.
  4. Slowly add chocolate until melted.
  5. Remove the cinnamon stick and season with salt and pepper.
  6. Add cilantro. Serve with grilled pork tenderloin.