In six days we will be celebrating St. Valentine’s Day, which originated thousands of years ago as a pagan festival of fertility, and was always held in mid-February.
When the Roman church was taking control over the people of Europe, they decided to wean out this pagan celebration by naming it after one of their saints; they chose St. Valentine.
In Canada and the U.S. there will be more money spent on cards, chocolates, flowers and romantic dinners than at any other time of the year.
Love is a wonderful thing!
It has been said, “The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart.” — Helen Keller.
“Love does not dominate; it cultivates.”— Johann Wolfgang von Goethe. And one more, “All you need is love.
But a little chocolate now and then doesn’t hurt.”— Charles M. Schulz.
Today’s recipes give you time to create before Valentine’s Day.
Flourless Chocolate Cake
1/2 cup water 1/4 teaspoon salt3/4 cup white sugar 18 (1 ounce) squares bittersweet chocolate 1 cup unsalted butter 6 eggs 1 small container of whipping cream, whipped 1 pint strawberries for topping
Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease one 10-inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate.
Pour the chocolate into the bowl of an electric mixer.Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan.
Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F for 45 minutes.
The centre will still look wet. Chill cake overnight in the pan.
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Serve narrow slices with whipping cream and fruit.
White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract Whipped cream, optional
Directions:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar and melted butter.
Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C).
In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust.
Spoon 3 tablespoons raspberry sauce over batter. P
our remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.
Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce. I use whipping cream drizzled with raspberry sauce.
