Beatty’s Chocolate Cake

Show your loved ones how much you care and love them, by baking this treat for Valentine’s Day, Beatty’s Chocolate Cake from Ina Garten’s Barefoot Contessa at Home (2006) cookbook. This is a really rich, moist chocolate cake made with buttermilk and freshly brewed hot coffee added to the cake batter, and instant coffee powder added to the icing. Make sure you use a good quality cocoa powder and semisweet chocolate, and not chocolate chips because they contain stabilizers.

“Let’s face it, a nice creamy chocolate cake does a lot for a lot people; it does for me.”

— Audrey Hepburn

It is definitely an old-fashioned cake, which harkens back to the days when milk was delivered to your doorstep by a milkman. This cake calls for two 8” round cake pans. Initially, I thought the cake wasn’t going to be very high. However, not the case, this recipe makes two very thick cake layers, and a beautiful presentation with the chocolate buttercream frosting.

“Romance is the icing but love is the cake.”

— Julia Child

A little culinary secret for you that you may or may not know. A little coffee flavor greatly enhances and heightens chocolate flavor. Further layer the coffee flavor theme, and serve this delicious cake with coffee ice cream or coffee gelato. A home run!

Over the years I have shared special chocolate dessert recipes. See below for more fabulous chocolate recipes you can make for Valentine’s Day.

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Bon Appétit et Bon Weekend….Bonnie

Baked Macadamia Nut Toffee Tart

A couple of weeks ago I wrote about harvesting and cracking macadamia nuts from our own trees. I also mentioned some of the recipes I was eager to make. This Macadamia Nut Toffee Tart is one of them. It hails from the Sun Valley restaurant, Vintage, Handcrafted Cuisine from a Sun Valley Favorite, 2006, by Jeff Keys.

Every recipe is absolutely marvelous, with a little story around it. The recipes in this book transport you to the rustic elegance of Sun Valley. If you are ever in the area, you must make plans to eat at Vintage. I confess, I have not been to the restaurant, nor Idaho, but I was compelled to read this cookbook cover to cover in one evening. Maybe someday I will make it to Idaho.

I love tarts. I think they are fun, elegant, and usually quite a dramatic way to end a great dinner. I was especially interested in putting my own macadamia nuts to the taste test. They delivered! This tart was very easy to make, and I like how the macadamia nuts and toffee marry well together. The recipe suggests serving it with a dollop of ice cream. I like how it calls for am 11-inch tart pan, because once you take a bite, it is hard to stop. Makes 8-10 servings.

Vintage’s Macadamia Nut Toffee Tart Recipe

Bon Appétit and Bon Weekend….Bonnie

A Table Set for Valentine’s Celebration

A few years ago I hosted some events around Valentine’s Day. I tried to create a special menu with the theme, “Love is Endlessly Delicious.” Many things I remember with fondness, but what I now associate Valentine’s Day with is Ina Garten’s Dark Chocolate Terrine with Orange Sauce the recipe I made for dessert. Wow, it is a show stopper!

This recipe is from Ina Garten Make it Ahead (2014) cookbook, which is one of my favorite cookbooks. The terrine can be prepared and made ahead, along with the orange sauce. Not a chocolate mousse, not a cake, it is like a decadent chocolate pâté. Garten channels two similar recipes, one from Thomas Keller’s French Laundry and the second, from the famous Taillevent restaurant in Paris, plus adding her Barefoot Contessa spin on it. Marvelous! It is a perfect dessert to celebrate Valentine’s Day!

Making the Dark Chocolate Terrine

Recipe Notes: Use the best chocolate you can find. Garten recommends Lindt bittersweet chocolate. I used Guittard bittersweet chocolate found at Sprouts, Cardiff Seaside Market, and other specialty grocery stores in our immediate area. Valrhona bittersweet chocolate is another great choice.

The dark chocolate terrine needs to chill for a minimum of 4 hours or overnight. Don’t forget the Orange Sauce made with a touch of Grand Marnier liqueur and cognac, which is a perfect complement to the flavor and presentation of the dark chocolate terrine. Lastly, sprinkle with some flaky sea salt. A hot, dry knife helps to make your slices easier. Run your knife over hot water, dry, and slice, repeat if necessary. Recipe makes 10 servings, perfect for sharing with loved ones.

Please share if you make something special for your loved ones on Valentine’s Day!