Category Archives: Valentine’s

Chocolate Souffle 

I think Valentine’s day is a perfect time to make chocolate souffle. It brings a sweet ending to your romantic dinner. I first learned it at a pastry course and it’s actually pretty easy. All souffles will rise in the oven and fall shortly after they are taken out. That doesn’t mean that you fail, it’s just the way they are. Some recipes have a higher ratio of egg whites, some add cornstarch and milk or cream. These methods may make the souffles higher and stay in shape a little longer. After trying a few recipes, I found this one, adapted from the book “How To Bake Everything” by Mark Bittman is the simplest. It uses equal parts of egg yolks and whites, so you won’t need to worry about what to do with the extra yolks and the souffles came out both rich and airy. Have a sweet Valentine’s Day!

Makes about 4-6 servings

  • Butter for greasing ramekins 
  • 80 g granulated sugar, plus more for coating
  • 90 g dark chocolate (70%), chopped 
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar 
  • Icing sugar for dusting
  1. Preheat oven to 350°F
  2. Grease ramekins with butter, then sprinkle sugar over to coat, tap off excess 
  3. Melt chocolate in a heat-proof bowl over a pot of simmering water, let cool slightly 
  4. Whisk together egg yolks and 30 g of granulated sugar using an electric mixer until light yellow and mixture falls in a ribbon over surface 
  5. Mix in melted chocolate until combined 
  6. Clean and dry the whisk
  7. In another mixing bowl using the electric mixer, whisk egg whites and cream of tartar at medium speed until frothy
  8. Increase speed to high and slowly add in 50 g of granulated sugar
  9. Whisk until a stiff peak is formed
  10. Gently fold egg whites, in 3 batches, into egg yolk mixture
  11. Pour into ramekins and place on a rimmed baking tray 
  12. Put tray into oven, pour about one inch of hot water into baking tray
  13. Bake in hot water bath for about 20 minutes (Do not open oven door during baking)
  14. Dust with icing sugar, serve immediatelyChocolate Souffle

Tools and Books 

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KitchenAid K45SSWH Classic 4.5-Quart Bowl Stand Mixer, White

How to Bake Everything

How to Bake Everything: Simple Recipes for the Best Baking

You can get these items through the Amazon website by clicking the above link. I will receive a small compensation if you purchase them.

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Heart-Shaped Meringue Cookies 

My daughter wrote me this poem couple years ago for Valentine’s Day and it’s been on the wall beside my bed. I thought I would share it here. Valentine's poem

“What is love?  What is special?  It’s Mom
No matter what she is, I love her
No matter what she looks like, I love her
With a balance family, she is the Best Mom Ever! “

This is definitely the sweetest poem I’ve ever read ! My daughter is such a lovely girl.  She is creative, funny, outgoing, but also very sensitive. I love her so much ! Of course I love my son too, but I guess it’s unlikely a twelve year-old boy would write his mom a poem….. 😁 To treat my two little sweethearts, I made these heart-shaped meringue cookies.  They are light, crunchy and super easy to make.  

Makes about 16 cookies

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 30 g granulated sugar or vanilla sugar
  • red food colouring (I use icing colours) 
  1. Preheat oven to 225°F
  2. Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
  3. Add food colouring
  4. Increase speed to high and slowly add in sugar
  5. Whisk until a stiff peak is formed
  6. Transfer into piping bag with star tip
  7. Pipe onto cookie sheets lined with parchment paper
  8. Bake for about 40 minutes, depending on size of cookies, they should be dry to touch
  9. Turn off oven and leave cookies in oven for at least 2 hours to dry
  10. Remove from oven and cool completely

Note : When baked, the cookies will turn golden slightly, changing the colour of them  

Heart-Shaped Meringue Cookies

Before baking

Heart-Shaped Meringue Cookies

After baking

 

Chocolate Molten Lava Cake

This dessert is definitely for chocolate lovers like me !  It is simple, yet very yummy and looks amazing.  It makes a great Valentine’s dessert.  Try it with vanilla ice cream, it’s divine with the warm chocolate “lava” ! I don’t think anyone can resist that.   

Makes about 4 servings

  • 4 oz dark or semi-sweet chocolate
  • 1/4 cup cake and pastry flour, sifted
  • 1/4 teaspoon salt
  • 50 g unsalted butter at room temperature, more for coating ramekins
  • 1/4 cup demerara or brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 400ºF
  2. Melt chocolate in a glass bowl over a pot of simmering water, cool slightly
  3. Generously coat ramekins with butter
  4. Using an electric mixer, cream 50 g of butter and sugar until fluffy
  5. Add eggs and vanilla extract
  6. Slowly pour in melted chocolate, mix until blended
  7. Mix in flour and salt
  8. Pour batter into ramekins, about 2/3 full 
  9. Bake for about 10-11 minutes
  10. Cool for about 5 minutes, invert ramekins over plates, cakes should come out fairly easily
  11. Dust with icing sugar, serve warm