WHAT'S COOKIN'

Valentine's Day

Ah, romance. Who doesn’t love images of the “good life,” shared by two people in love? Champagne and candlelight are a wonderful beginning to a memorable Valentine’s Day, pick up a bottle, place a few strategic candles and even order in if you’re time constrained. But pay attention to the end! Lasting memories always come from the finale—sweet, delicious desserts enjoyed over a coffee or an after-dinner drink. Of course you can always buy wonderful delights, but nothing says “love” more than a special homemade offering. If you want to go semi-homemade, the final product will still be wonderful. But steal a little time and bake someone some love. The night may go down as one of your best ever! So let’s get started.



Chocolate Buttermilk Cake (Serves 8)

Truffle Cream
8 ounces semisweet chocolate, chopped
1/3 cup whipping cream
2 Tablespoons unsalted butter at room temperature
¼ cup Chambord or Crème de Cassis

Stir chocolate, cream and butter in a heavy medium saucepan over low heat until chocolate and butter melt and mixture is smooth. Mix in Chambord and let stand at room temperature, stirring occasionally, about 2 hours.

Cake
1 ¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
1 stick unsalted butter, at room temperature
4 large egg yolks
1 cup buttermilk
2 teaspoons baking powder

Position rack in center of oven and preheat to 350 degrees F. Butter a 9 inch heart shaped pan with 1 ¼ inch high sides. Dust with flour, tap out excess. Sift first 4 ingredients into a medium bowl. Using an electric mixer on high speed, beat sugar and butter in a large bowl until fluffy. Add yolks, 1 at a time, beating just to combine after each addition. Using a rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Transfer batter to prepared pan and bake until tester inserted into the center of the cake comes out clean, about 35 minutes. Turn out cake onto rack and cool. When cool, cut cake horizontally in half. Place the bottom layer on a plate. Spread the truffle cream over bottom layer and arrange top layer over. Press gently to adhere. Using a spatula, smooth cream on sides of cake, then chill until set, about 1 hour.

Glaze
6 ounces semisweet chocolate, chopped
½ stick butter, unsalted, cut into small pieces
½ cup light corn syrup
½ cup Chambord
Fresh raspberries or strawberries Place cake on a rack set over a baking sheet or large piece of foil. Pour glaze over cake, coating completely and chill on the rack until the glaze is set, about 30 minutes. Transfer to serving platter and decorate with fresh berries. This cake can be baked 1 day in advance; just keep it covered with a cake dome and chill. Bring to room temperature before serving.