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Fried oysters
Garlic mussels with chardonnay

Hot coconut-ginger shrimp
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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
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Quick chocolate mousse
Pear heart tarts
Valentine heart
Valentine meringues kisses

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Serves 2

2 cups self-rising cake flour
1/4 cup sugar
1 1/3 cups buttermilk
4 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1/2 cup maple syrup or honey
1 cup mixed berries (strawberries, blueberries, raspberries)
whipped cream cherries

Mix the flour and sugar together.
In a separate bowl, combine the buttermilk, butter, eggs, and vanilla. Pour into dry ingredients and whisk until barely combined. Let sit for 15 minutes. Heat a nonstick skillet over medium heat until hot.
Spoon a couple of heaping tablespoons of batter into center of the skillet, varying the amount of batter depending on the size of the pancake you prefer. When golden brown, flip and continue to cook until browned on both sides.
Stack the pancakes; top them with a generous dollop of whipped cream and a cherry. Drizzle the stack with syrup or honey and garnish the plate with the berries. Share these pancakes with your lover.
Recipe adapted from "Seduction and spice" cookbook

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