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People often ask me why I became a chef and the truth is a very elementary. I did it to meet and feed girls. Okay, so besides being genetically and socially predisposed coming from a family of cooks, that is my honest answer. I grew up feeding the women in my family and I loved to see their faces illuminate whenever I shouted, “dinner is ready”. Fast forward 20 years later, as a professional chef nothing beats that same radiance whenever I cook for any female.

This love for food and pleasing my audience has morphed into a book that connects and follows a couple through the recipes of the first date to the night she says, “I do.” 30 recipes every man should cook his woman™, a cookbook novel.  The recipe below is a simple dessert that every man should have in his arsenal and it is made from CHOCOLATE!

 Enjoy this VANBLOGZ exclusive sneak peak and check me out at for private cooking lessons and other amazing chef services.



Molten chocolate and cayenne pepper lava cake with Campari berries and chocolate ice cream!


1lb 2 oz bittersweet Graycliff chocolate (65%)

1lb 2 oz unsalted high quality butter

½ teaspoon cayenne pepper

10 farm fresh eggs

7.75 oz of  table sugar

7.25 oz of all purpose flour


Firstly, preheat your oven to 370°F

Melt one pound plus two ounces of bitter sweet, 60% chocolate and one pound plus two ounces of unsalted butter, in a metal bowl over simmering water, making sure that the butter is incorporated fully. Add one half teaspoon of cayenne pepper for the kick needed.

In a separate kitchen aid mixer or using a hand blender mix ten medium eggs with seven plus three quarter ounces of sugar until the mix has doubled in volume and has a lighter color. Then measure out seven plus one quarter ounces of all-purpose flour.

Being very gentle, fold in the chocolate and butter mixture into the egg and sugar blend. Finally incorporate the flour without deflating the mixture. This mix can be baked immediately or held in your refrigerator for up to a week. Simply remove the mix about two hours before and bake according to the baking steps.

Using 4 ounce baking vessel, cupcake tins or silicon baking molds place three plus one half ounces into the baking cup and bake for exactly 7 minutes. Remove and immediately serve.

For the berries rinse one quarter cup each of quartered strawberries, blueberries, raspberries and add to a mixing bowl. Then add one cup of Campari, one half cup of cranberry juice and one quarter cup of grenadine. Set aside and allow to marinate overnight.

To plate this dessert, unmold the warm cake and add one scoop of your favorite brand of chocolate ice cream on top of the cake and finish with a heaping tablespoon of the macerated berries. The secret of this dish is the fact that the outside of the cake will be fully cooked and the inside will flow like “lava.”