TASTE

Kiss of Chocolate 5 Decadent Desserts

BY MEGAN WISKUS

Celebrate your loved ones with something seriously sweet on February 14. From cakes to custards, these chocolaty treats are bound to impress your nearest and dearest.

Cracked Flourless Chocolate Cake

Submitted by Savannahs Savory Sweets, Sacramento, 661-205-9984, savannahssavorysweets.com,

 @savannahssavorysweets

• 1 lb. bittersweet chocolate (chopped in small pieces) • 1 stick unsalted butter • 9 large eggs (separated) • ¾ cup + 1 tbsp. sugar • 2 cups heavy cream (cold) • Powdered sugar, to sweeten and for dusting Raspberry Sauce • 1 half-pint fresh raspberries • ½ cup sugar • ¼ cup water • 1 cup seedless raspberry jam • 1 tbsp. framboise liqueur

Make the sauce. Combine the raspberries, sugar, and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a blender or food processor. Blend till smooth then chill. Preheat oven to 350. Butter a 9-inch spring form pan. Put the chocolate and butter into the top of a double boiler (or heatproof bowl) and heat over (but not touching) 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs (this will keep them from scrambling). Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake for about 20-30 minutes—until the cake is set, the top begins to crack, and a toothpick inserted comes out with moist crumbs. Let stand for 10 minutes, then remove sides of spring pan. While the cake is cooling, whip the cream until light and fluffy and sweeten with powdered sugar. Serve at room temperature with whipped cream, raspberry sauce, and a dusting of powdered sugar. TOP BAKING TIPS: Always follow instructions, patience is key, and practice makes perfect.

Submitted by Homebaked, Folsom, 916-873-3343,

homebakedfolsom.weebly.com,  @homebaked.folsom

• 1 stick unsalted butter • 4 oz. plus ½ cup semisweet chocolate chips, divided • 1 ½ oz. unsweetened chocolate • 2 eggs • 2 tsp. instant coffee powder • 1 ½ tsp. pure vanilla extract • 1/2 cup plus 1 tbsp. sugar • 1/4 cup plus 1 tbsp. allpurpose flour, divided • 1 tsp. baking powder • 1/4 tsp. salt • 1 pint vanilla ice cream

Preheat oven to 350. Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature. In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt; stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and 1 tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4-5” individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly (avoid overbaking). A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream. TOP BAKING TIP: The secret to every delicious chocolate dessert is to use high-quality cocoa and/or chocolate; it's worth the investment.

Pots de Crème

Submitted by Go West Baking and Events, Rancho Cordova, 916-708-6264,

gowestbakingandevents.com,  @gowestbakingandevents

• 1 large egg plus one yolk (room temperature is best) • 1/3 cup plus 1 tsp. sugar • 1/8 tsp. salt • 1/2 cup chocolate chips or small chocolate chunks (60%-70% cacao) • 2 tbsp. chocolate liquor (substitute vanilla extract, or other liquor) • 1 2/3 cups heavy cream

Place oven rack in the middle position and preheat to 300. Boil water for a bain-marie (water bath). Whisk together the eggs, granulated sugar, and pinch of salt in a mixing bowl. Set aside. Place chocolate chips and chocolate liquor in a second mixing bowl. Set aside. In a 2-quart saucepan on medium heat, bring the heavy cream to a rolling simmer (small bubbles throughout, not a full boil). Stir throughout this process to avoid burning or developing a skin. Ladle a small amount of the cream (about 1/3 cup) into the egg and sugar mixer and whisk together. Repeat this process until all of the cream has been incorporated. (This is referred to as “tempering” your eggs. You don’t want to incorporate the cream too quickly, as it can “scramble” the eggs.) Add the hot egg and cream mixture to the chocolate mixture, whisk by hand to incorporate, and then emulsify with an immersion blender (or pour into a standard blender to emulsify.) Ladle mixture into oven-safe containers and place into a cake pan, leaving room to pour water. Gently pour boiling water into the pan, about 1” deep (or 1/3-1/2 height of containers), to form a water bath. Be careful not to get water into your pots de crème. Bake for about 30 minutes or until pots de crème are set with a slight jiggle. The actual bake time is dependent upon your oven calibration, and how deep you fill your containers. If using a timer, start at 25 minutes, and increase in 5-minute increments, as necessary. Carefully remove pots de crème from the oven and allow to cool for about 5 minutes in the bain-marie. Remove each container, dry the bottoms on a towel, and cool at room temperature on a cooling rack. Once cooled, refrigerate until needed. Serve with crème chantilly (whipped cream), fresh fruit, and chocolate shavings, or drizzle with chocolate or raspberry sauce. TOP BAKING TIP: Have everything in place. Read through the entire recipe and gather all your ingredients and cookware—preferably in the order in which you need them— before you begin baking.

Easy Oreo Cake Mix Donuts

Submitted by Cupcakees by Missy, Placerville, 949-501-6822,

cupcakeesbymissy.com,  @cupcakees_by_missy

• 1 box chocolate cake mix • 1 cup water • 1/4 cup vegetable oil • 1 egg • Chocolate frosting • Crushed Oreos

Preheat oven to 350 and spray a 6-count donut pan with non-stick cooking spray. Combine the chocolate cake mix with the water, oil, and egg. Scoop the batter into a piping bag or gallon size freezer bag. Seal and snip one corner with kitchen scissors. Gently squeeze the batter into the donut wells, filling each about 3/4 full. Bake 12-14 minutes. Remove from the oven and let cool completely Remove donuts from the pan and repeat the baking process with the rest of the batter. Once the donuts have cooled, heat the frosting in the microwave for about 10-15 seconds (you want it soft but not completely melted). Generously frost each donut and top with crushed Oreos. TOP BAKING TIP: Bake your sweet treats (cupcakes, cookies, donuts, etc.) for 2-3 minutes less than what the recipe calls for and allow them to finish cooking in their baking dish. This assures they don’t get over-baked and ultimately produces a moister dessert.

Silk Shot

Submitted by The Chocolate Architect, 250 Palladio Parkway, Suite 1335, Folsom, 916-966-9006, chocsilk.com,

 @thechocolatearchitect

• 1 small bag of *Chocolate Silk bites in your flavor of choice • Espresso shots

Place two chocolate bites in a shot glass or demitasse cup. Pour a shot of hot espresso over the chocolate (double up on the chocolate if making a double-shot of espresso) and stir to melt. *Available at The Chocolate Architect TOP BAKING TIP: Never fear experimentation. It leads to delicious places.