VaLenTiNe GooDiEs!

Baby Love Cakes

Depending on time constraints I'll either use my favorite chocolate cake recipe or a box mix, either works fine, the secret's really in the frosting. If I use a box mix, i'll add some chopped up chocolate for an extra treat in the cake.

Frosting
1 C fresh raspberries or strawberries
(you can also use frozen if defrosted & unsweetened)
6 T butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp vanilla extract
2 1/2 C powdered sugar

Process the berries in a food processor until smooth. Strain the puree trough a fine strainer into a small bowl, discard any remaining seeds. You should have about 1/3 cup of puree. Set aside.

Beat the butter, cream cheese, and vanilla extract in a large bowl using an electric mixer on low speed. Beat until smooth and completely blended, about 1 minute. Gradually add the powered sugar, mixing until smooth, about 1 minute.

Mix in puree and beat on medium speed about 1 minute to lighten the frosting. Depending on desired consistancy, more powdered sugar may be added for a thicker frosting. Using a pastry bag frost cupcakes with 2 to 3 tablespoons of frosting.

Sprinkle with chocolate jimmies. For the hearts, I used molding chocolate and heart molds ahead of time to make these chocolate hearts. Sometimes, the frosting will need to set up a bit more so i'll refridgerate them after they're decorated for an hour or so. Enjoy!

Frosts about 24 Cupcakes.

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Chocolate Souffle

3 ounces bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
3/4 cup plus 1/4 cup sugar
1/2 cup boiling water
2 egg yolks
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 to 3 teaspoons powdered sugar
fresh whipped cream

Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees. Spray the inside of 6 ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly. I got these heart shaped ramekins for only $1 at Micheal's craft store.

In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.

Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.

Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.

Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Add a nice dollop of fresh whipped cream. Dig in immediately!