Valentine’s Day is fast approaching and I know I would like to make something super duper fabulicious for Valentine’s Day! Something that not only tastes great, but LOOKS great – anything flambé is out, we all know what happens when I try to light things on fire! I just can’t try something new for a special occasion without taking it for a test drive first.
So when the opportunity came to FINALLY be able to play with my foodie friends from Sunday Supper again, experimenting with a super duper fabulicious dessert for Valentine’s Day for two was the perfect plan.
At least now I know it works and how it works and can bake this again as a dessert for Valentine’s Day!
This looks like far more work than it actually is and the end result is worth making a wreck out of your kitchen and dirtying every baking utensil and mixing bowl you own!
- 2 egg whites
- 4 T sugar
- 4 T butter, melted and cooled
- 2 t vanilla extract
- 1/2 C cake flour (AP flour is fine)
- 1/2 heaping t of baking powder
- 2 pinches of salt
- 3 T milk
- Red food coloring
Preheat oven to 350
In large bowl, whisk together the egg whites and sugar. Stir in the melted butter and vanilla. All at once, stir in the flour, baking powder and salt. Keep stirring until everything is smooth and well-combined. Add milk and stir until incorporated into the batter.
Add a few drops of red food coloring. The color lightens a little while baking, but you don’t want it too dark.
Lightly spray a small baking pan and pour in batter.
NOTE: I used a loaf pan. You don’t want this to be too thick.
Bake 14 minutes or until just done, remember it’s baking again inside the chocolate batter. Cool completely.
Once cool, using a small heart shaped cutter cut hearts out of the pink cake and set aside.
NOTE: This is WAY more cake than you’ll need and more hearts than you will need! With the left over hearts, I spread a little raspberry jam on one cake heart and placed another on top and dipped them in melted chocolate.
- 1/3 C flour
- 1/4 C sugar
- 3 t cocoa powder
- 1/4 t baking soda
- 1/8 t salt
- 1/4 C cold water
- 2 T vegetable oil
- 1/8 t vanilla
- Chocolate Frosting (recipe follows)
Preheat oven to 325
Whisk all the dry ingredients together in a small bowl.
In a second small bowl or spouted measuring cup, combine the wet ingredients.
Add the dry to the wet and stir till combined, whisking well.
NOTE: Here’s the tricky part! Remember this makes two cupcakes!
Dollop a couple of tablespoons of batter into two wells of a cupcake tin. With the pointed end going into the bottom of the cupcake, place heart standing up in batter. While very lightly holding the heart in place put batter around and on top of cupcake. Repeat with second cupcake.
NOTE: When I did this I faced the flat part of the hearts toward the short end of the tin so I knew where they were and which way they face so when cut in half you were cutting through the heart.
Bake for 18 minutes or until a tester comes out clean. Allow to cool completely before frosting.
NOTE: The cake hearts rose a little during baking. Was perfectly fine. Once you frost you won’t know. Well, YOU will know, but the object of your affection will not know. This makes it easier to line them up properly to cut.
- 1 T butter
- 1 T + 2 t cocoa powder
- 3 T confectioners sugar
- 1 t half and half or any milk/cream
- dash of salt
Melt the butter in a small bowl.
Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set.
Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost.
Check out these other Valentine’s Day treats for two!
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papiollte from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Langoustine Pasta with White Wine-Butter Sauce from Healthy.Delicious.
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon Basil Beurre Blanc, Pancetta, plus a Fennel and Apple Slaw from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malted Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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