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 Valentine’s
Day — the time to shower your loved one with flowers,
jewelry, lingerie and of course Chocolate! It seems that Valentine’s
Day and chocolate go hand in hand. Some even believe that
chocolate is a natural aphrodisiac (a claim still unproven).
Science aside, chocolate remains a favorite snack, treat,
and indulgence of many people, including the editors of Glutenfreeda.com.
In fact, as we researched great recipes for Valentine’s
Day we rediscovered some of our favorite chocolate recipes
from our recipe
archives.
This Valentine’s Day pamper that special
person with a seductive chocolate treat. Below you will find
our top 3 picks that are not only beautiful but sinfully decadent
— a gift all on their own!
Chocolate-Orange & Cinnamon Cream
Cloud Cake
Ingredients:
For the cake:
- 9 oz. bittersweet chocolate
- 1/2 cup unsalted butter, softened
- 6 eggs
- 1/2 cup plus 1 Tablespoon sugar
- 2 Tablespoons Cointreau
- Zest of 1 orange
For the filling:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1/2 teaspoon unsweetened cocoa powder
Directions:
Preheat the oven to 350°F.
Line the bottom of a springform pan with
parchment paper.
Melt the chocolate in the top of a double
boiler. Stir in the softened butter until incorporated. Set
aside.
Beat 2 whole eggs and 4 egg yolks with 1/3
cup sugar until lightened in color. Gently mix in the melted
chocolate mixture. Stir in the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites
until foamy. Gradually add the remaining sugar and whisk until
soft peaks form. Lighten the chocolate mixture with a spoonful
of the egg whites. Fold in the remaining egg whites. Pour
mixture into the prepared springform pan. Bake for 35-40 minutes
or until the cake has risen and cracked in the center. Cool
the cake in the pan on a wire rack. The cake will sink as
it cools.
Just before serving, place the cake on a
cake plate and gently remove the springform sides from the
cake. Using an electric mixer beat the cream until soft peaks
form. Add the vanilla, cinnamon and sugar. Continue to beat
until the whipped cream is firm but not stiff. Fill the crater
of the cake with the whipped cream, gently pushing it toward
the edges with a spatula. Dust the top lightly with cocoa
powder. Slice into wedges and serve.
Chocolate Chili Cups
Ingredients:
- 8 ounces semi-sweet gf chocolate
- 1/2 cup espresso
- 1 teaspoon cinnamon
- 4 teaspoons ground hot chili
- 1/2 cup gf sour cream
Directions:
Place chocolate, coffee, cinnamon and chili
in the top of a double boiler over a pan of simmering water
and slowly blend and melt chocolate. Remove from heat and
let cool for 10 minutes. Blend in sour cream until completely
incorporated. Pour into small cups and refrigerate.
Chocolate Coffee Mousse
Ingredients:
- 6 ounces gf bittersweet chocolate, coarsely
chopped
- 3 Tablespoons unsalted butter
- 2 Tablespoons coffee
- 1 teaspoon gf vanilla flavoring
- 3 large egg yolks
- 3 Tablespoons coffee
- 3 Tablespoons sugar
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/2 cup cold heavy cream
- 1 ounce gf semisweet or gf bittersweet
chocolate, grated for garnish
Directions:
Heat 1 inch water in a large skillet over
low heat until bubbles form along the bottom; adjust the heat
to maintain the water at this temperature. Combine 6 ounces
of gf chocolate, unsalted butter, 2 tablespoons coffee or
water, and gf vanilla in a large heatproof bowl. Set the bowl
in the water bath and stir until the chocolate is melted.
Remove from the water and set aside.
Whisk egg yolks, 3 tablespoons coffee, and
3 tablespoons sugar together thoroughly in a heatproof bowl.
Set the bowl in the water bath and, whisking constantly, heat
the mixture until thick and puffy, like marshmallow sauce.
Remove from the water bath and whisk thoroughly into the melted
chocolate. Let cool to room temperature.
In a separate bowl, beat egg whites on medium
speed until foamy. Add the cream of tartar and beat until
soft peaks form. Gradually beat in 1/4 cup sugar. Increase
the speed to high and beat until the peaks are stiff. Using
a large rubber spatula, stir one-quarter of the egg whites
into the chocolate mixture to lighten it, then gently fold
in the remaining whites.
In another bowl, beat 1/2 cup cold heavy
cream on high speed until soft peaks form. Gently but thoroughly
fold the cream into the chocolate mixture. Turn mousse 6-
to 8-ounce individual cups.
Refrigerate for at least 4 hours or up to
24 hours. Serve with fresh whipped cream. If you wish, sprinkle
with 1 ounce grated gf chocolate.
Happy Valentine’s Day!
- Glutenfreeda
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