Cooks Network: VALENTINE'S DAY

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Deep chocolate cake and ganache with a creamy raspberry interior and a stunning presentation make this showstopper the perfect end to any celebratory meal. See the article for step-by-step photos. If you’re not a fan of the spiral sliced look, you can also make a stacked geometric design (see the variation below).

PREPARATION

Make the cake

Position a rack in the center of the oven and heat to 400°F. Butter a large rimmed baking sheet and line with parchment. Butter the parchment and dust with cocoa powder, shaking out the excess. Combine the cocoa powder, flour, and salt in a small bowl.

Separate 3 eggs. Reserve the whites, and put the yolks in the bowl of a stand mixer fitted with the whisk attachment. Add the remaining whole eggs and 1/2 cup of the sugar, and beat on high speed until thick and light in color, about 5 minutes. Transfer to a large bowl. Sift half of the cocoa powder mixture over the eggs. Using a large silicone spatula, fold to combine. Repeat with the remaining cocoa powder mixture.

In a clean stand-mixer bowl with a clean whisk attachment, beat the 3 egg whites on medium speed until frothy, about 30 seconds. Add the remaining 2 Tbs. of sugar, increase the speed to medium high, and whip until medium peaks form, about 3 minutes. With a silicone spatula, fold half of the whites into the chocolate mixture to lighten. Gently fold in the remaining whites and the vanilla until the batter is evenly colored, with no streaks of white. Scrape the batter into the prepared pan, gently leveling it with an offset spatula.

Bake until the cake springs back when touched in the center, about 12 minutes. Set the pan on a wire rack and allow to cool slightly.

Run a knife between the edge of the pan and the cake. Dust the top of the cake with cocoa powder. Flip the cake onto a clean kitchen towel, peel off the parchment, and starting with a long side, roll up the cake with the towel so that you have a 16-inch-long roll. (This will help the cake roll without cracking when filled.) Let cool completely in the roll, about 30 minutes.

Make the ganache

Meanwhile, pulse the two chocolates, the butter, and salt in a food processor until combined but still chunky, about 17 pulses. Combine the heavy cream and vanilla in a small saucepan and bring to a simmer over medium heat. With the food processor running, add the hot cream in a thin stream and process until smooth, about 1 minute. Add the brandy, if using, and pulse to incorporate. Transfer the ganache to a medium bowl and refrigerate uncovered until it is the consistency of thick pudding, about 25 minutes.

Form the roulade

Unroll the cake (it will still be slightly curled from cooling in a roll).

Put about half of the ganache in the bowl of a stand mixer fitted with the paddle attachment (cover and refrigerate the rest), and beat on high speed until light in color and about doubled in volume, scraping down the bowl as necessary, about 4 minutes.

Working quickly, spread about half of the paddled ganache over the surface of the cake in a thin, even layer (reserve the rest for another use). Roll the cake up as tightly as possible to form a 16-inch-long roll. Wrap the cake tightly in plastic and refrigerate until the ganache is firm and sliceable, at least 1-1/2 hours.

Line the mold

Remove the cake and the remaining ganache from the refrigerator. Allow the ganache to soften to a spreadable consistency, at least 20 minutes. Line an 8-cup dome mold or bowl with plastic wrap, leaving an overhang around the rim.

Set the cake on a cutting board seam side down, and using a serrated knife, trim the edges of the roll and then cut it in half. cut each half into 1/4-inch slices, wiping the blade clean after each cut to ensure the slices of cake are clean. Put one slice in the bottom center of the mold. Next, fit a few slices around the center piece, fitting them snugly in place. continue adding slices up the side of the mold. Line the mold completely. If the last slices reach above the rim, trim them using a sharp knife or push them so that they are flush with the rim of the mold. Reserve any remaining slices; they will be used once the mold is filled.

Using a small silicone spatula or spoon, spread the remaining ganache in an even layer over the surface of the cake slices to fully coat the interior of the mold. Cover and refrigerate until the ganache is firm, about 30 minutes.

Assemble and serve the charlotte

Melt the white chocolate with ¼ cup water in a small bowl over a pan of barely simmering water, stirring constantly until smooth and blended, about 3 minutes. Transfer to a large bowl and allow to set until just cool to the touch. Remove the mold from the refrigerator. In the bowl of a stand mixer, whip the cream on high until soft peaks form. With a large silicone spatula, fold about a third of the cream into the cooled white chocolate mixture. Sift the raspberry powder over the chocolate mixture and fold until no streaks remain. Gently fold in the remaining whipped cream. Scrape the mousse into the mold. Fit the reserved cake slices over the raspberry cream, trimming a few slices, if necessary, to make them fit, and then gently press them into the cream filling. Cover with plastic wrap and refrigerate for at least 6 hours and up two 2 days, or wrap tightly and freeze for up to 1 month.

To unmold and serve the cake, place a cardboard round or cake plate over the top of the mold and invert. Tap on the counter to release the cake. Lift away the mold, remove the plastic wrap, and serve.

Variation: Geometric Stacked Charlotte

Prepare the batter as directed in the master recipe. Trace the circumference of the rim of your 8-cup dome mold on a piece of parchment. Butter 2 large rimmed baking sheets and line them with parchment, making sure to flip the parchment with the traced circle so it is ink-side-down on the baking sheet. Butter the parchment on both sheet pans and dust with cooca powder—make sure the circle you traced is still visible through the cooca powder.

Spread 3/4 cups of the batter in the circle traced on the parchment. Scrape the remaining batter into the other prepared pan, gently leveling it with an offset spatula. Bake the cakes, swapping the racks and rotating the pans after about 6 minutes. Continue to bake until they spring back when touched in the center, about 4 more minutes for the circle and 6 more minutes for the full pan. Set the pans on wire racks and allow to cool slightly. To release the larger cake, run a knife between the edge of the pan and the cake. Dust the tops of both cakes with cocoa powder. Flip the cakes onto fresh parchment, and carefully peel the parchment from the bottoms. Place the parchment with the larger cake on the back of a large rimmed baking sheet. Measuring along the long edge, cut the cake vertically, into four equal rectangles. Cover both loosely with plastic wrap.

Prepare the ganache as directed in the master recipe. After beating half the ganache in the stand mixer, divide the paddled ganache between three of the rectangular cake layers, and spread evenly. Stack the four rectangular cake layers, putting one layer, cake-side down on top of the paddled ganache of another, finally put the cake layer without ganache on the top and gently press to even and smooth the layers. Cover the layered cake and refrigerate until the ganache is firm and sliceable, at least 1-1/2 hours.

Remove the cake and remaining ganache from the refrigerator. Allow the ganache to soften to a spreadable consistancy, at least 20 minutes. Line the mold with plastic wrap, leaving an overhang around the rim. Set the cake on a cutting board, and using a serrated knife, trim the edges. Then cutting lengthwise, remove a 1/4- to 3/8-inch wide strip, and cut the strip into 1-1/2-inch wide slices.

Place one slice in the center of the mold, next fit 4 slices around the center, fitting them in so that the orientation of the layered striping of each slice is either horizontal or vertical to the striping of the center slice. Continue adding slices alternating the orientation of the layered striping, while you build the pattern up the side of the mold, gently pushing and fitting so that there is very little, if any space left between the slices. Cut more strips from the cake as you need them, wiping the blade after each cut to ensure the slices of cake are clean. To completely line the mold, the last slices will reach above the rim. Using a sharp knife, trim these slices even with the rim. Using a silicone spatula, or spoon, spread the remaining ganache in an even layer over the surface of the cake slices, to fully coat the interior of the mold. Cover and refrigerate until the ganache is firm, about 30 minutes.

Make the raspberry filling as directed in the master recipe, and scrape the filling into the lined mold. Place the circle of cake over the filling and gently press. Cover with plastic and refrigerate for a at least 6 hours and up to 2 days, or wrap tightly and freeze for up to 1 month. Unmold and serve as directed in the master recipe.

INGREDIENTS

For the cake

Unsalted butter, softened, for the pan

1 oz. (1/4 cup) unsweetened Dutch-process cocoa powder; more for dusting

1-1/2 oz. (1/3 cup) all-purpose flour

1/8 tsp. kosher salt

6 large eggs

1/2 cup plus 2 Tbs. granulated sugar

1 tsp. pure vanilla extract

For the ganache

10 oz. milk chocolate, finely chopped

2 oz. dark chocolate, preferably 85% cacao, finely chopped

4 oz. (8 tbs.) unsalted butter, cut into pieces

Pinch kosher salt

1 cup heavy cream

1 Tbs. pure vanilla extract

1 Tbs. cherry brandy, such as kirschwasser (optional)

For the filling

8 oz. white chocolate, finely chopped

1-1/2 cups heavy cream

1 1.2-oz. package freeze-dried raspberries, pulverized in a spice grinder and sifted

NUTRITIONAL INFORMATION

Calories (kcal) : 610 Fat Calories (kcal): 400 Fat (g): 44 Saturated Fat (g): 27 Polyunsaturated Fat (g): 2 Monounsaturated Fat (g): 12 Cholesterol (mg): 180 Sodium (mg): 105 Carbohydrates (g): 47 Fiber (g): 4 Sugar (g): 38 Protein (g): 9

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Let’s just go ahead and call this what it is, ok? Hibiscus week.

Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible delicacies. Taylor’s even using some in his next batch of beer. Don’t blame me, blame this recipe.

Because I haven’t been able to get these enchiladas out of my head since I first saw the recipe nearly 2 years ago.

At the time, I had seen some dried hibiscus flowers at Trader Joe’s. Or, at least I thought I had. Constantly haunted by visions of hibiscus enchiladas, I swear I scanned the dried fruit section at TJ’s every time we went. Weekly. For the last year and half.

Nothing.

Well, plenty of raisins and dried figs and freeze-dried blueberries, but not a trace of hibiscus. They must have been discontinued (like many of the best products at Trader Joe’s). That, or I was delusional and never saw them to begin with.

I was still unable to shake the thought of these unusual enchiladas (that would make a good band name, don’t you think? The Unusual Enchiladas. I like it.) Anyway, I finally broke down and ordered some dried hibiscus flowers online.

The hibiscus flowers are rehydrated and used inside the enchiladas in place of meat, their chewy texture perfectly suited and equally satisfying along with some shredded carrot and jicama (a Mexican root with a texture like a radish and a sweet, starchy flavor somewhere between a potato and a watermelon). They are topped with a simple chipotle tomato sauce, shredded purple cabbage, sour cream and crumbled cotija or feta cheese.

The verdict? Totally worth obsessing over.

PREPARATION

For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5–8 minutes. Strain, reserving flowers (the liquid can be saved for another use).

Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes. Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.

Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes. Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Purée until smooth.

Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.

Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy). Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage, and cheese.

INGREDIENTS

For Filling:

1 cup dried hibiscus flowers*
1/4 cup olive oil
1 large onion, thinly sliced
2 large carrots, grated
1/2 cup grated jicama
1/4 cup sugar
1/2 teaspoon ground dried oregano
1/4 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper

For Sauce:

2 pounds ripe plum tomatoes, cored, halved (or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
1/2 white onion, chopped
3 garlic cloves, thinly sliced
2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt

For Assembly:

Vegetable oil, for frying
12 6-inch corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
1/2 cup Cotija or feta cheese, crumbled

NUTRITION INFORMATION

Serving Size: 1 (385 g) Servings Per Recipe: 6

Calories 314.3 Calories from Fat 137 44% Total Fat 15.3 g 23% Saturated Fat 2.1 g 10% Cholesterol 0 mg 0% Sodium 50.5 mg 2% Total Carbohydrate 42.8 g 14% Dietary Fiber 6.8 g 27% Sugars 15.5 g 62% Protein 4.9 g 9%

HEALTH BENEFITS

Anti-cancer Properties

Hibiscus spice or tea contains hibiscus protocatechuic acid which has anti-tumor and antioxidant properties. A study conducted by the Department and Institute of Biochemistry at the Chung Shan Medical and Dental College, in Taichung, Taiwan suggests that hibiscus slows down the growth of cancerous cells by inducing apoptosis, commonly known as programmed cell death.

Relieves Menstrual Pain

The health benefits of hibiscus spice or tea include relief from cramps and menstrual pain. It helps in restoring hormonal balance as well, which can reduce the symptoms of menstruation like mood swings, depression, and overeating.

Acts as Antidepressant Agent

Hibiscus spice or tea contains vitamins and minerals like flavonoids which have antidepressant properties. Consumption of hibiscus tea can help calm down the nervous system, and it may reduce anxiety and depression by creating a relaxed sensation in the mind and body.

Improves Digestion

Many people drink hibiscus tea to improve digestion as it regularizes both urination and bowel movements. Since it has diuretic properties, it is also used to treat constipation, which helps you lose weight, improve the health of your gastrointestinal system, and avoid colorectal cancer.

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A dessert that is actually good for you? That would be dark chocolate dipped strawberries. You can indulge and not feel guilty. Dark chocolate dipped strawberries are the perfect treat for Valentine’s Day or any special occasion. Don’t spend a fortune for fancy berries off the internet; make your own, save a bundle and have fun.

Classic Flavors – Strawberries and Chocolate

Few can resist the classic flavor of strawberries dipped in chocolate. They’ve disappeared quickly at every event I’ve ever catered. I once made 500 for a large event. It was so much fun! A site to behold, platter after platter of gorgeous, dark chocolate dipped strawberries. A small plate for just you and your special date or dinner guests is just as impressive. The accolades you’ll receive are almost guaranteed.

Washing Strawberries

When choosing strawberries, go for larger berries that have a nice green leaves or stem. That stem becomes your handle when you dip the berries. Choose organic strawberries if you can for the best flavor and reduced exposure to pesticides.

Wash the strawberries in cool water and allow them to dry thoroughly. Another option is to use a product called Eat Cleaner to wash them. It works great for fruit and vegetables and has become a mainstay in my kitchen.

The berries must be totally dry, because water and chocolate are enemies. If they are at all wet, the water will cause the chocolate to “seize” or become an unworkable, clumpy mess.

Place the berries on a tray or plate lined with paper towels while you melt the chocolate and gather your decorations.

Choosing Chocolate

For health benefits, choose dark, bittersweet chocolate. Go for a 70% rating. That percentage is the amount of chocolate solids. The higher the percentage, the more bitter and the less sweet the chocolate is(and less sugar).

Our favorite is Theo, an organic, fair-trade brand made in Seattle. Scharffen Berger, Valhrona, and Guittard are also good options.

It you want to decorate with white chocolate, I prefer Valrhona. It has the best creamy taste in white chocolate. You can order these brands off the internet from Amazon or buy it at many higher end grocers, some cooking stores, and sometimes Cost Plus World Market.

Melting Chocolate – Get Ready To Dip

There are two ways to melt chocolate: double boiler or microwave. I prefer the double boiler method because it’s easier to control the viscosity of the chocolate. Either way, you want to melt chocolate slowly to minimize any graininess.

To set up a double boiler, place a large (4-5 quart or liter) saucepan over medium heat with a few inches of water. Bring to a strong simmer. Place a small to medium sized stainless steel bowl on top of the pan. It should fit just inside the pan, and the bottom of the pan should not touch the water. Turn the heat down to low.

Place chocolate in the bowl and melt slowly. Once the chocolate is almost smooth, turn off the heat and stir. It will become smooth. I find that the chocolate dips and clings the best when it is not too fluid. You will feel the right temperature.

Carefully holding the strawberry by the stem, dip the berry into the melted chocolate, rolling it around to coat evenly. Leave a little berry showing at the top. Allow excess chocolate to drip off, then turn the berry upside down for a few moments. Place the chocolate dipped berry on a parchment or wax paper covered plate or tray. I use quarter size rimmed baking sheets, an indispensible tool.

Decorating Your Strawberries – Optional

If you are going to decorate the berries, allow the chocolate to set for a minute, then sprinkle with decorations. Sprinkling works better than rolling as it’s easier to control the coverage. Sometimes you get too much when you roll them in the decorations. Do what works best for you. One good option is the Natures Colors naturally colored sugars from India Tree.

To decorate with white chocolate patterns, melt the white chocolate in a double boiler. When fluid, drizzle the white chocolate with a fork and drag a toothpick through the white chocolate in the opposite direction. You can also use a small piping bag to create an kind of pattern you want.

Allow the berries to dry and set up completely. You can place them in the refrigerator for about 30 minutes. They will be the best if enjoyed the day they are made, or at the latest the next day.

PREPARATION

Wash strawberries and allow them to dry totally and completely on a paper towel lined plate or tray. Ready another plate or tray with wax paper or parchment to hold the dipped berries.

Set up a double boiler. Fill a 4-5 quart (liter) saucepan with a few inches of water. Bring to a strong simmer. Place the dark chocolate in a small to medium stainless steel bowl that will fit just inside of the pan. Place bowl inside of the pan and turn heat down to low. Melt chocolate slowly, stirring occasionally until smooth.

Carefully holding a berry my the stem, dip and roll the berry in the melted chocolate. Allow excess to drip off, then turn the berry upside down for a few seconds to set. Place the berry on the clean line tray. When berry has set for a minute, sprinkle with decorative sugar if desired. To decorate with white chocolate, melt the white chocolate and use a fork to drizzle lines on the berries, then drag a toothpick across the lines to create a pattern.

Note – for clean white lines, allow the chocolate to set up completely, then drizzle with the white chocolate.

INGREDIENTS

18-20 large fresh preferably organic, strawberries
8-10 ounces of good quality 225 – 285 grams, dark or bittersweet chocolate, rated 70%, chopped coarse
Assorted decorative sprinkles optional
3 ounces good quality white chocolate 85 grams, optional for decorating

NUTRITION INFORMATION

Serving Size: 5 (153 g) Servings Per Recipe: 2dzn

Calories 141.3 Calories from Fat 116 77% Total Fat 13 g 19% Saturated Fat 8 g 39% Cholesterol 2 mg 0% Sodium 13.2 mg 0% Total Carbohydrate 12.6 g 4% Dietary Fiber 3.5 g 14% Sugars 6.6 g 26% Protein 3.1 g 6%

DARK CHOCOLATE I GOOD FOR YOU

If you enjoy dark chocolate, eat a little daily – but make it the dark kind:

Eating 2 ounces (50 grams) a day of plain chocolate with a minimum content of 70% chocolate solids can be beneficial to health, providing protection against heart disease, high blood pressure, and many other health hazards. Also essential trace elements and nutrients such as iron, calcium and potassium, and vitamins A. B1, C, D, and E. Plus it is a lot tastier than boring old vitamin pills too. A 1 1/2-ounce square of chocolate may have as many cancer-fighting antioxidants as a 5-ounce glass of red wine.

About 50% of all food cravings are for chocolate. Far more than cravings for “something sweet” (16%), salty foods (12%), baked goods (11%), and fruit (4%). Some people go so far as saying they are addicted to chocolate. But that is no license to go on a chocolate binge.

Eating more dark chocolate can help lower blood pressure. Remember, you do have to balance the extra calories by eating less of other things.

A word of caution: Not all chocolate is heart healthy. White chocolate, which a Harvard researcher points out is “not really chocolate at all,” and milk chocolate may expand the hips rather than help blood flow. None of the instant cocoa mixes in the local grocery store contain the flavonoids that improve blood vessel function.

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