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anonymous Valentine Recipes January 07, 2007 8:04 PM

CHOCOLATE CHERRY VALENTINE TORTE

2 eggs, separated
1/2 c. sugar
1 1/4 c. unsifted all-purpose flour
1 c. sugar
1/2 c. unsweetened cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
1 c. buttermilk or sour milk
Cream filling (recipe below)
Chocolate Whipped Cream Frosting (recipe below)
2 c. (21 oz. can) cherry pie filling

To sour milk: use 1 tablespoon vinegar plus milk to equal 1 cup.

Beat egg whites in small mixer bowl until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. Set aside. Combine flour, 1 cup sugar, cocoa, baking soda and salt in large mixer bowl. Add oil, buttermilk or sour milk and egg yolks; beat until smooth. Gently fold egg whites into batter.

Grease and flour 2 heart-shaped cake pans or 9-inch layer pans; pour about 1 2/3 cups batter into each pan. (Reserve remaining batter in refrigerator while first 2 layers bake.) Bake at 350 degrees for 18-20 minutes or until cake springs back when lightly touched in center. Cool 5 minutes; invert onto wire rack. Bake remaining layer; cool completely.

Prepare Cream Filling. Place 1 layer on serving plate; pipe or spoon 1-inch edge 1/2-inch thick around layer; spread 1/2 cherry filling in center. Top with second layer. Spread with 1/2 remaining Cream Filling.

Top with third layer. Spoon remaining cherry filling onto top of cake, leaving 1-inch edge. Prepare Chocolate Whipped Cream. Frost sides of cake with Chocolate Whipped Cream. Pipe top edge with remaining Cream Filling. Chill completely; store in refrigerator until serving.

CREAM FILLING:

Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla in small mixer bowl until stiff peaks form.

CHOCOLATE WHIPPED CREAM:

Combine 1/2 cup sugar and 1/4 cup unsweetened cocoa in small bowl. Add 1 cup heavy cream and 1 teaspoon vanilla; beat on low speed to combine. Beat on medium speed until stiff peaks form. Serves a group.
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anonymous  January 07, 2007 8:41 PM

Double Chocolate Creme Brulee

Servings: 6-8

Comments:
A dark chocolate custard creme brulee capped with a chunk of crisp chocolate praline. The custard can be made through step 5 up to 2 days ahead; cover and chill. A perfect Valentine's Day dessert for chocolate lover's.

Ingredients:
1 vanilla bean
1 cup whipping cream
1 cup milk
6 large egg yolks (at room temperature)
3/4 cup sugar
4 ounces each semisweet and bittersweet chocolate (or 8 oz. of semisweet), chopped
1 tablespoon Amaretto or other almond-flavored liqueur
1 tablespoon Kahlua or other coffee-flavored liqueur

Chocolate praline (see recipe below)

Instructions:
1. Cut vanilla bean in half lengthwise; scrape seeds into a 2 to 3-quart pan. Add vanilla pod, cream, and milk. Stir occasionally over medium-high heat until mixture just begins to boil, 14 to 18 minutes.

2. Meanwhile, in a bowl, whisk together egg yolks and sugar. Place chocolate in a small, microwave-safe glass bowl and heat in a microwave oven at half-power (50%) until soft, 1 1/2 to 2 minutes. Stir chocolate until smooth.

3. Lift vanilla pod from cream mixture; rinse and dry for another use or discard. Whisk about 1/2 cup of the hot cream mixture into egg mixture, then whisk egg mixture into remaining cream mixture. Add hot melted chocolate (if it has cooled to room temperature, reheat briefly in microwave oven just until hot to touch; do not overheat). Pour mixture into a blender and whirl until no chocolate flecks remain. Pour through a fine strainer into a 1 to 2-quart glass measure. Stir in Amaretto and Kahlua.

4. Set six to eight souffle cups, ramekins, or teacups (1/2 to 3/4 cup) in a 9 x 13-inch baking pan. Fill cups equally with chocolate mixture. Set pan in a 300 degree F (150 C) regular or convection oven and carefully pour about 1 inch of boiling water into pan around cups.

5. Bake until centers of custards barely jiggle when pan is gently shaken, 30 to 35 minutes. With a slotted spatula, lift cups out. Chill until custards are cold, 1 to 1 1/4 hours (see notes).

6. Garnish each creme brulee with a large chunk of chocolate praline. Serve any remaining praline alongside.

Chocolate Praline

1. Place 1/4 cup slivered almonds in a 9-inch pie pan. Bake in a 300 degree F (150 C) regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat a 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).

2. In an 8 to 10-inch frying pan over medium-high heat, combine 1/4 cup sugar, 2 tablespoons butter, 1 tablespoon corn syrup, and 1 1/2 teaspoons milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add 1 1/2 teaspoons unsweetened cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.

Makes 6 to 8 servings

NOTES: You can make this praline up to 1 week ahead; store airtight at room temperature.
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anonymous  January 19, 2007 11:49 PM

Double Chocolate Cheesecake with Raspberry Sauce

Servings: 16

Comments:
Chocolate fudge ice cream topping and white chocolate combine in this heavenly cheesecake topped with raspberry sauce for the ultimate romantic and special Valentine's Day dessert. This amazing cheesecake is definitely the Grand Finale to any Valentine's Day meal........Diana

Ingredients:
Crust:
1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Filling:
1 cup granulated sugar
4 (8-ounce) packages cream cheese, softened
4 eggs
1 (10-ounce) package (2 cups) white baking chips, or 12 ounces white chocolate, melted
1 cup chocolate fudge ice cream topping, warmed

Sauce:
2 (10-ounce) packages frozen raspberries in syrup, thawed
1 tablespoon cornstarch

Instructions:
Prehat oven to 325 degrees F (160 C).

Combine all crust ingredients in small bowl. Press onto bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool.

Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add eggs, one at a time, beating well after each addition (1 to 2 minutes). Stir in melted white baking chips. (Mixture may look lumpy.)

Pour half of cream cheese mixture into prepared crust. Spoon 1/2 cup chocolate fudge topping over cream cheese mixture in crust; swirl with knife. Top with remaining cream cheese mixture. Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife. Bake for 65 to 75 minutes or until just set 2 inches from edge of pan.

Turn off oven; with oven door open at least 4 inches, let cheesecake stand in oven at least 30 minutes or until center is set. Remove from oven. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover; refrigerate 8 hours or overnight.

Meanwhile, press raspberries through strainer; discard seeds. (Strain raspberries again, if seeds still remain.) Combine strained raspberries and cornstarch with wire whisk in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 8 minutes). Boil, stirring constantly, until slightly thickened (2 minutes). Remove from heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.

To serve, spoon raspberry sauce over each slice of cheesecake. Store refrigerated.

Makes 16 servings.
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anonymous  February 05, 2007 9:30 PM

9:14 PM
dark_chocolate_tart_m.jpgChocolate-Banana Cream Tartlets
Notes: Crème fraîche adds a tangy edge to the whipped cream, but if it's unavailable, omit it and use 1 1/4 cups whipping cream. The crusts can be made through step 2 up to 1 week ahead; cover airtight and freeze, then uncover to bake. The chocolate mixture (steps 4 and 5) can be made up to 2 days ahead; cover airtight and chill. Use a vegetable peeler to make the thin chocolate curls for garnish, or sprinkle with unsweetened cocoa or chocolate sprinkles.

1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 cup (1/4 lb.) butter, cut into chunks
1 large egg
5 ounces bittersweet chocolate, finely chopped
2 1/4 cups milk
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla
3/4 cup crème fraîche (see notes)
1/2 cup whipping cream
2 ripe bananas (about 12 oz. total)
 Chocolate curls (see notes)

1. In a food processor or a bowl, whirl or mix flour, 1/4 cup sugar, cocoa, and 1/4 teaspoon salt until blended. Whirl in butter, or rub in with a pastry cutter or your fingers, until well blended. Add whole egg and whirl or mix just until dough starts to come together in a ball.

2. Scrape dough out onto a well-floured board and knead briefly to bring together. Divide into six equal pieces. With well-floured hands, press a piece of dough evenly over bottom and up sides of each of six 4-inch tartlet pans with removable rims. Place pans on a baking sheet and freeze until firm, at least 30 minutes (see notes).

3. Place baking sheet with tartlet pans directly into a 350° regular or convection oven (do not thaw). Bake until the crusts feel dry to the touch, 15 to 18 minutes. Cool in pans on a rack for 10 minutes, then remove pan rims and gently loosen crusts from pan bottoms with the tip of a sharp knife. Set crusts on rack to cool completely.

4. Meanwhile, in a 2- to 3-quart pan over medium-high heat, bring about 1 inch water to a boil. Place chopped chocolate in a bowl, remove pan from heat, and set bowl over water. Stir occasionally until chocolate is melted and smooth.

5. In a 3- to 4-quart pan over medium heat, whisk 6 tablespoons sugar into milk; bring just to a simmer, stirring often. In a small bowl, whisk cornstarch into egg yolks. Whisk about 1/2 cup hot milk mixture into yolk mixture, then whisk yolk mixture back into milk mixture. Stir constantly until simmering, then cook, stirring often, until very thick, about 1 minute. Stir in melted chocolate and vanilla. Scrape into a bowl and place a layer of plastic wrap directly on surface. Chill until cold, at least 1 hour (see notes).

6. In a bowl, with a mixer on high speed, whip crème fraîche, cream, and remaining 2 tablespoons sugar until soft peaks form. Peel bananas and cut into 1/4-inch-thick slices.

7. Spread a generous 1/4 cup chilled chocolate mixture in the bottom of each tartlet shell. Top with 6 to 8 banana slices (about a third of a banana per tartlet). Spread about 3 tablespoons more chocolate mixture over bananas in each tartlet to cover. Mound about 1/3 cup whipped cream mixture on each tartlet. Garnish with chocolate curls (see notes). Serve immediately or chill, uncovered, up to 4 hours.

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anonymous  February 09, 2007 11:17 PM

Candied Ginger Tuffles


Notes: Small paper candy cups are available in the baking section of some well-stocked supermarkets and at stores that sell candy-making supplies. The truffles can be rolled (step 3) up to 3 days ahead.

3/4 cup whipping cream
12 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon rum
1/4 cup minced candied ginger
 About 1/4 cup unsweetened cocoa

1. In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in rum and candied ginger. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week.

2. Line a 12- by 15-inch baking sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes.

3. Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, then roll in cocoa to coat. Place each truffle in a small paper candy cup (see notes). To store, place truffles between layers of waxed paper in an airtight container and chill. Advise recipient to chill as well, then bring to room temperature just before serving.

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 January 23, 2009 8:11 AM

Chocolate Mousse With Exotic Spices
For chocolate lovers and perfect for Valentine's day. This is from the Madame magazine.

40 min | 20 min prep

SERVES 2

  • 2 ounces bittersweet chocolate or semisweet chocolate, chopped
  • 2 tablespoons butter, softened
  • 3 tablespoons whipping cream
  • 1 tablespoon sugar
  • 1 dash cinnamon
  • 1 dash ground nutmeg
  • 1 dash ground ginger
  • 1 dash ground cardamom
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 egg white
  • 2 teaspoons icing sugar
  • whipped cream (optional)
  1. Melt chocolate in a heat-proof bowl put on a saucepan with warm water (not boiling). Personnaly, I would melt the chocolate in the microwave. When the chocolate is melted, remove the bowl from the heat, and add the butter while whisking.
  2. In a small saucepan, mix cream, sugar, spices until sugar is dissolved. Put the small saucepan on low heat and cook until there is bubble around the saucepan. Remove from the heat, add the egg yolk while whisking.
  3. At low heat, heat this mixture (don't let it boil), stirring until enough thick to coat a wooden spoon. Add this mixture to the chocolate mixture by passing it through a fine sieve. Add vanilla and whisk until bright and unctuous. Let cool.
  4. Beat egg white until soft picks. While beating, add icing sugar. Add slowly to the chocolate mixture and stir well.
  5. Pour the mousse in ramequins or any small bowls. Put in the fridge for 4 to 6 hours until set. You can keep them in the fridge up to 2 days. If wanted, garnish with whipped cream.
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 February 07, 2009 6:15 AM

Easy Heart Shaped Cookie

Preparation - 10 min | Cooking - 20 min | Cooling Time - 30 min cooling | Yields - 12 servings

 

Ingredients:

  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:
PREHEAT oven to 350° F. Grease 9-inch heart-shaped pan.

PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

BAKE for 17 to 19 minutes or until golden brown. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

MICROWAVE morsels in small, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave at additional 10-second intervals, stirring until smooth. Spread over cookie to within 1-inch of edge.

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