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Valentine’s Day dessert two ways Article by Hanna Kryhina Valentine’s Day is an occasion to share your love with your friends and family. One tried-and-true method of bringing joy to your loved ones is baking them a dessert. Here are three festive recipes to make this Valentines Day: two quick and easy baked goods, and a more challenging recipe for hardcore bakers.
The Fancy: Flourless Chocolate Espresso Cake An experienced baker can try their hand at this flourless cake. Students will accomplish the desired decadence by folding beaten egg whites into the cake’s chocolate batter. Although complicated, this modern spin on a traditional chocolate cake is sure to impress loved ones. 90 minutes
Serves 6-8
350* F
Ingredients: Butter for greasing 3 tablespoons butter 6 ounces bittersweet or dark chocolate 6 large eggs, separated 1 cup granulated sugar 3 tablespoons instant coffee granules ¼ teaspoon salt 1 teaspoon vanilla extract Directions: 1. Preheat oven to 350 degrees. Invert the bottom of a springform cake pan. Line pan with parchment paper and grease parchment. 2. Melt butter and chocolate. Stir until smooth and set aside. 3. In a large bowl, beat together egg yolks and ½ cup sugar on medium to high speed until thick and light in color. Add instant-coffee granules and salt; beat to combine. Add vanilla and butter-chocolate mixture; beat to combine. 4. In a separate bowl, beat egg whites on medium speed until foamy. Increase speed to high and gradually add remaining sugar. Beat until stiff peaks form. 5. Fold egg whites into egg yolk-chocolate mixture in small amounts. 6. Transfer batter to pan and bake until set, 40 to 45 minutes. Remove from oven. 7. Let cake cool completely in pan on a wire rack. Remove side of pan and transfer cake to a serving plate. Recipe adapted from Martha Stewart.
24 HIGHLANDER FUN
