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Chef's recipes for romantic Valentine's desserts

Roy's Melting Hot Chocolate Souffle
Roy's Melting Hot Chocolate Souffle

Whether you're planning a romantic dinner at home or you want to cook something extra special for your family, these scrumptious dessert recipes, from Dallas area chefs, will add the perfect touch to your Valentine's celebration.

You will find Roy’s classic melting hot chocolate soufflé and more on Roy's Valentine's Day fixed-prix menu or you can make it yourself with Roy's recipe below.

Roy’s Classic Melting Hot Chocolate Soufflé
Source: Roy's Restaurant

1 cup sugar
3 tbsp. cornstarch
4 eggs plus 4 egg yolks
12 tbsp. butter
8 oz. semisweet dark chocolate (make sure to use a good quality)

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.

The Capital Grille's Flourless Chocolate Espresso Cake

1 lb. Guittard semisweet chocolate (coarsely chopped)
1 lb. Unsalted butter (diced)
1 C. Freshly-brewed espresso
1 C. Golden brown sugar
8 Eggs (beaten to blend)
Hot water bath
For garnish: raspberry sauce (below) and fresh raspberries

Preheat oven to 350 degrees. Line bottom of a 9-inch by 2-inch cake pan with parchment.
Place all chocolate in large bowl.
Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
Add chocolate, whisk until smooth, and cool slightly.
Whip eggs till blended. Stir eggs into chocolate mixture until blended. (Do not whip).
Pour batter into prepared pans. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes.
Remove pans from water and chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan, peel off parchment and dust top of each cake with cocoa powder.
Cut cake into ten slices and garnish with fresh raspberries and raspberry sauce.

Raspberry Sauce
1 ½ lbs. Raspberries
¼ lb. Sugar
½ tsp. Salt

In a medium mixing bowl, combine the raspberries, sugar and salt. Cover and refrigerate overnight. Combine all ingredients in a blender, puree, and pour through a strainer.

David Uygur's Milk Chocolate Panna Cotta with Cocoa Nibs

2 cups heavy cream
1 cup granulated sugar
½ vanilla bean, split and scraped
Kosher salt
1 tbsp. plus 1½ tsp. granulated gelatin (or 6 gelatin sheets)
¾ lb. high-quality milk chocolate
1 quart buttermilk
Sweetened whipped cream, for serving
Cacao nibs, for serving
Fleur de sel, for serving

In a medium saucepan, heat the cream, sugar, vanilla and a pinch of salt over medium-high heat until just below simmering. Remove the pan from the heat and set aside to steep for 30 minutes.
Bloom the gelatin by soaking it in ½ cup cold water for 5 minutes. Add the bloomed gelatin to the cream mixture and bring to a boil.
Carefully strain the hot cream mixture through a fine-mesh sieve placed over a blender. Slowly add the chocolate, blending on a low speed until incorporated. Place the buttermilk in a large bowl and strain the chocolate-cream mixture through into the milk, then stir until incorporated. Let the mixture come to room temperature, stirring occasionally, about 20 minutes.
Divide the mixture into 12 four-ounce ramekins; cover each with plastic wrap and refrigerate for 2 hours or up to overnight.
To serve, top the panna cottas with whipped cream, cacao nibs and a pinch of fleur de sel.

Eddie V’s Chocolate Godiva Cake

½ lb. Dark Godiva Chocolate
5 eggs
1 tsp. vanilla extract
6 oz. sugar
3 oz. butter
1 tsp. Godiva Liqueur

Melt chocolate butter. Whisk eggs and sugar. Add vanilla. Add eggs to chocolate slowly.
Divide Batter into 4 each, lightly buttered and floured, 8 oz ramekins.
Bake at 375 for approximately 18 minutes
Turn-out into a soup bowl and serve with vanilla ice cream

Eddie V’s Chocolate Covered Strawberry Martini

2 oz Stoli Strawberry Vodka
1 oz White creme de cacao
½ oz simple syrup

Combine all ingredients in a shaker with ice and strain into a chilled martini glass. Garnish with a chocolate covered strawberry.

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