By Arianna Johnson
February 11, 2011
Valentineís Day is essentially the national day of chocolate. Everywhere you go you see those huge heart boxes filled with an array of confections. Now, Iím not going to attempt to make chocolate or suggest that anyone does because, for one, Iím pretty sure you need training, and two, itís ridiculously time consuming; Iím no Chocolatier, so Iíll just leave that to Godiva.
I was brainstorming, trying to think of something not too clichť, but also something that everyone can enjoy. And believe it or not there are some people out there who donít like chocolate; shocking, I know, but itís true. I have come across some of these people and I have yet to find a good reason as to why, expect for allergies. To me chocolate makes the world go round any time of year, but especially on February fourteenth. However, as I searched, I did find a recipe that sounds quite tasty and doesnít contain any chocolate. But for those chocoholics out there like me, Iím including a recipe for that as well.
And donít feel bad if you donít have a Valentine to share these with. Just be with someone that you love and spend a little quality time with them. Heck, if it has to be your dog, thatís perfectly fine. Then hopefully next year, the kiss you receive wonít be wrapped in silver foil.
Raspberry Lemon Heart Cakes (Serves 4)
2 cups all purpose flour
1 tsp baking powder
ĺ tsp salt
4 large eggs
2 cups sugar
1 tsp vanilla extract
1 stick unsalted butter, melted, warm
1 cup milk, room temperature
Prepared lemon curd
Fresh raspberries, for garnish
Preheat oven to 350 degrees. Line heavy 18×12×1-inch baking sheet with parchment paper. Whisk first 3 ingredients in medium bowl. Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, then just beat until blended. Spread batter evenly into baking sheet.
Bake for 26 to 28 minutes or until a toothpick comes out clean and the top in lightly golden. Place baking sheet on a cooling rack and let cool completely.
Using 4-inch heart-shaped cookie cutter, cut out 8 hearts from cake. Spread thin layer of jam over top of 1 heart cake. Spread heaping teaspoon of lemon curd over; top with other cake heart. Repeat with remaining cakes. Sprinkle powdered sugar over the top and garnish with fresh raspberries.
Molten Lava Cakes (Serves 6)
6 oz bittersweet chocolate
2 oz semisweet chocolate
10 Tbsp unsalted butter, cut
Ĺ cup all-purpose flour
1 Ĺ cups confectionerís sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 Tbsp orange flavored liquor, such as Grand Marnier\\ Whipped cream and fresh raspberries, for garnish
Preheat oven to 425 degrees. Coat six 6-ounce custard cups with nonstick spray. Chop chocolates and melt along with butter in the top of a double boiler over simmering water and stir. Add flour and sugar to chocolate mixture. Lightly beat eggs and egg yolks, then stir into flour-sugar mixture until smooth. Stir in vanilla and liquor. Divide batter evenly among the custard cups. Bake for 14 minutes or until the edges are firm. Run a small knife along the edges of the cups and carefully invert onto a plate. Top with whipped cream and fresh raspberries.