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Fried oysters
Garlic mussels with chardonnay

Hot coconut-ginger shrimp
Oysters and caviar
Oysters Rockefeller
Scrambles eggs with caviar
Three-cheese fondue
Tomato-feta phyllo kisses

Be mine truffle cake
Bittersweet chocolate truffle cheese cake
Chocolate and raspberry fontaines
Chocolate bavaroise
Chocolate creme caramel
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mousse
Robert Linxe's chocolate truffles
Light chocolate bavaroise
Linzer hearts
Lovers pancakes
Molten chocolate cakes
Passionate parfaits
Quick chocolate mousse
Pear heart tarts
Valentine heart
Valentine meringues kisses

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Serves 4

1 teaspoon instant espresso
|1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream

Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use.
In a small bowl, combine espresso with hot water, stir until dissolved.
Melt chocolate in on top of double boiler. Stir in the cream and coffee.
In a mixing bowl, whisk egg yolks and flour. Stir this into the chocolate.
Beat egg whites with cream of tartar to a soft peak. Gradually add the sugar, and beat egg whites to a stiff peak.
Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time. Pour mixture into the prepared mold.
Bake for 35-45 minutes. Serve hot with whipped cream.

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