Three Valentine’s Day Chocolate Recipes
Enjoy them with your partner, the family, or a group of friends. The most delicious way to end a dinner is with a homemade chocolate dessert or a sweet treat.
Chocolate Mousse Pie with Phyllo Crust
The crust is most crisp the day it's made, but the pie without the whipped cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices, use a serrated knife.
- 1 stick unsalted butter, melted, plus more for cake pan
- 8 sheets thawed frozen phyllo dough (each 17 by 12 inches)
- 2 to 3 tablespoons granulated sugar
- 3 1/2 ounces dark chocolate, melted
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 3 1/2 ounces dark chocolate, coarsely chopped (about 3/4 cup)
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- Chocolate shavings, for serving (optional)
- Step 1: Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment.
- Step 2: Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes.
- Step 3: Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
- Step 4: Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes.
- Step 5: Beat 1 cup cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust. Refrigerate at least 3 hours.
- Step 6: Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings and serve.
Flourless Chocolate-Date Cake with Salted-Caramel Sauce
- 10 ounces medjool dates, pitted
- 2/3 cup bourbon
- 1 1/2 sticks unsalted butter, plus more, room temperature, for pan
- Cocoa powder, for pan
- 12 ounces bittersweet chocolate (70 percent cacao), chopped
- 6 large eggs, separated, room temperature
- 1/4 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 cup sugar
- 1/3 cup heavy cream
- 1 teaspoon flaky sea salt, such as Maldon
- Lightly sweetened whipped cream (optional)
Step 1: Date puree: Bring dates and bourbon to a simmer in a small saucepan. Cook until almost all of liquid is absorbed. Remove from heat; cover and let cool. Puree in a food processor until smooth. (You should have 1 cup.)
Step 2: Cake: Preheat oven to 325 degrees. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out excess.
Step 3: Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water, whisking until smooth. Remove from heat. Whisk in 2/3 cup date puree. Let cool; whisk in egg yolks, coarse salt, and cinnamon.
Step 4: With a mixer on medium-high speed, whisk egg whites until soft peaks form. Slowly add sugar, beating until stiff peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan.
Step 5: Bake cake until set (it should be cracking a bit on edges and shiny in center), about 30 minutes. Let cool completely in pan on a wire rack. Run a paring knife around sides; remove from pan.
Step 6: Caramel: Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Turn off heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date puree. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.
Step 7: Serving: Pour caramel over cake and spread so it drips over sides. Sprinkle with flaky salt. Cut into wedges with a hot knife, wiping knife between cuts; serve with whipped cream.
Chocolate Raspberry Cake
This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top.
- Vegetable-oil cooking spray
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
- 1 cup buttermilk, room temperature
- 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
- 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
- 3/4 cup plus 2 tablespoons sugar
- Pinch of coarse salt
- 2 teaspoons fresh lemon juice
Step 1: Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
Step 2: Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
Step 3: Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
Step 4: Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.