Tuesday, January 31, 2012

Two Romantic Valentines Day Recipes

In anticipation of Valentines Day I have put together two DELICIOUS recipes for you all. One for the kid in you and one for the adult :) However, BOTH of these recipes are elegant and special, perfect for a romantic night at home or for a dinner party. 

Chocolate Souffle Lava Cake with Fresh Raspberry Puree:
A shout out to my dear friend Lisa for introducing me to this decadent dessert!

Ingredients:
• 2 sticks unsalted butter
                                                                                 • 4 extra-large eggs, at room temperature
• 2 cups sugar + 2 Tbs
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1 Pint fresh raspberries
• 2 TBS raspberry or strawberry preserves
• Heavy whipping cream
• ¼ tsp salt

Preheat the oven to 325 degrees F. Melt the 1/2 pound of butter and set aside to cool.

Make raspberry sauce by combining berries, preserves and 1 TBS sugar in blender or food processor. Set aside


In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. 

Meanwhile, sift the cocoa powder, flour, and salt together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, 1 TBS of the raspberry sauce and the cocoa powder and flour mixture. Mix only until combined. 

With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into a 2 1/2 quart oval pan and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. 



A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked.

Whip whipping cream and add 1 TBS of sugar

                                  Allow to cool and serve with whipped cream and raspberry sauce




French 75 Cocktail:




Ingredients:


  • 1 tablespoon fresh lemon juice


  • 1 tablespoon powdered sugar


  • 2 ounces gin


  • 3 ounces plus 1 tablespoon chilled Champagne


  • lemon peel for garnish







  • Combine Lemon and sugar in Champagne Flute
    Add Gin
    Top off with Chilled Champagne
    Garnish with Lemon Peel

    (No pregnant women were harmed during the making of this recipe) 

    I Hope you enjoy!!!





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    4 comments:

    Alyx said...

    OHMYGOSH. That cake looks absolutely amazing.

    MiMi said...

    Chocolate suffle lava wha...? Yum!

    MiMi said...

    Or. Souffle. Ya know.

    Chloe Jacqueline said...

    This looks perfect! That suffle looks amazing! I will def have to try this!

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