Valentines Day Recipes: 3 Easy Creative Chocolate Cakes

*** Feast your eyes, your lips, and, OK, probably your hips, on these wonderful easy to make chocolate cake recipes!



From Denny: Our local newspaper recently ran an article with Wilton recipes for Valentine's Day. It had been a while since I visited the cake decorating site and it was so much fun!



Food Network fun cake decorating shows like the "The Cake Boss" give us inspiration and the motivation to try something new. These days it's quite the trend to get involved decorating imaginative cakes and cupcakes. People are lining up to take classes all over the country to help improve their baking craft skills.



What's quite popular at the moment in cake decorating? Fondant, especially the Satin Ice fondant featured on "The Cake Boss." Of course, here in Louisiana, everything black and gold for the New Orleans Saints football team is completely sold out from high demand since they won the Super Bowl unexpectedly.



Looking around the Wilton site to check out the fun cake baking pans for which they are known I found this really cool one for baking a heart shape into the inside of the cake. We creative types are always intringued by the clever unusual.



You will love trying out one or all of these recipes for your special Valentine's Day event. Wilton is known for their simple easy recipes. Check out the photos and the recipes that follow.



In the recipes there are links included for specific Wilton products that may not be easily available in your area stores. Here's the product description about those fun cake baking pans that really caught my attention:



Heart Tasty-Fill™ Pan







"Create filled cakes with incredible flavor combinations using these convenient non-stick pans. You'll serve delicious filling with a pretty heart shape in every bite! The patented recessed design creates a contour you can fill with ice cream, fruit, mousse and more – just bake, fill, flip and frost! The premium non-stick coating provides easy release so cakes unmold perfectly from the pan.



"Set includes two 8.5 x 2.75 in. non-stick pans, bonus recipe book with delicious recipe ideas and complete instructions. Non-stick steel. $17.99"



Recipes Featured:



Red Raspberry Velvet Cake

Chocolate Ganache Mousse Cake

White Chocolate Cake with Raspberry







Red Raspberry Velvet Cake



Tools:



Heart Tasty-Fill™ Pan

Cooling Grid

Toothpick



Ingredients:



1 package (18.25 oz.) Red Velvet cake mix

1 container (12 oz.) Frozen whipped topping (thawed)

1 cup raspberry preserves

White Chocolate Buttercream Icing

White chocolate shavings (optional)

fresh raspberries (optional)

vegetable pan spray



Makes: 8-10 servings



Directions:



Preheat oven to 350°F. Spray Tasty-Fill™ pans with vegetable pan spray.



Prepare cake mix according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.



In medium bowl, fold together whipped topping and preserves. Spoon into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Chill cake while preparing icing.



Ice cake and add white chocolate shavings and raspberries as desired. Chill until ready to serve.



White Chocolate Buttercream Icing:



From Wilton: "Delicious chocolate taste in an icing you can tint! White Chocolate Buttercream Icing has the decorating versatility you want."



Ingredients:



18 ounces (3 6 ounce pkgs) white baking chocolate coarsely chopped

1/4 cup milk

1 cup solid vegetable shortening

1 cup butter or margarine

2 teaspoons pure vanilla extract

8 cups confectioners' sugar

1/4 cup milk



Makes: Icing serves 6 cups.



Directions:



1. Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.



2. Cream butter and shortening with electric mixer. Add vanilla.



3. Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.



4. When all sugar has been mixed in, icing will appear dry.



5. Add milk and beat at medium, speed until light and fluffy.



6. Beat in chocolate.



Keep icing covered with a damp cloth until ready to use.











Chocolate Ganache Mousse Cake



Tools:



Heart Tasty-Fill™ Pan

Cooling Grid

Toothpick



Ingredients:



1 package (18.25 oz.) yellow cake mix

1 package (8 oz.) semi-sweet chocolate (chopped, divided)

2 containers (12 oz. ea.) frozen whipped topping, thawed

1/4 cup heavy whipping cream

vegetable pan spray



Makes: 8-10 cake servings



Directions:



Preheat oven to 350°F. Spray Tasty-Fill™ pans with vegetable pan spray.



In large bowl, prepare cake batter according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. In large microwave-safe bowl, melt 6 ounces (6 squares) chopped chocolate. Quickly fold in about half of the whipped topping to lighten chocolate. Fold in remaining whipped topping; mix until well blended. Spoon mousse into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Ice with remaining mousse. Chill cake while preparing ganache glaze.



In small microwave-safe bowl, heat the cream until hot, but not boiling (about 30 seconds). Add remaining 2 ounces (2 squares) chopped chocolate. Let stand 1 minute; stir until chocolate melts. Cool ganache about 15 minutes. Pour over top of cake and let drip over sides of cake. Refrigerate until ready to serve.









White Chocolate Cake with Raspberry



Tools:



12 x 18 in. UltraGold Sheet Pan



Ingredients:



2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups milk

4 ounces (2/3 package) white chocolate , chopped

1 teaspoon pure vanilla extract

3/4 cup (1 1/2 sticks) butter , softened

1 1/2 cups granulated sugar

2 eggs

1/2 cup raspberry preserves

White Chocolate Cream Cheese Icing

White chocolate curls

fresh raspberries



Makes: Cake serves 12-16



Directions:



Preheat oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.



In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.



Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid.



Cut cooled cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.





White Chocolate Cream Cheese Icing



Rich and flavorful, White Chocolate Cream Cheese Icing works wonders with our Raspberry or Orange Cupcakes.



Ingredients:



1 pkg. White Candy Melts®

2 packages (8 oz. each) cream cheese, softened

1 cup unsalted butter, softened

2 tablespoons lemon juice



Directions:



Melt candy melts according to package directions.



Allow coating to cool slightly, stirring occasionally (don't let it set up).



In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy.



Gradually beat in the cooled coating until blended and smooth.



Beat in the butter and lemon juice.





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Try Vancouver Olympics Food at Home

From Denny: The eyes of the world are on Vancouver for the Winter Olympics. The first thing people ask, "So, what do you eat there?" Here are a couple of traditional gourmet recipes from Chef Daniel Boulud of DB Bistro Moderne in Vancouver, British Columbia, Canada.

The Today Show did not provide photos or a video. I did find similar versions of these dishes over at flickr so you can get a good idea of them. I love scallops and these huge darlings look simply divine! I wonder if Whole Foods carries them?

Recipes Featured:

Cornmeal-crusted Qualicum Bay Scallops
Traditional dish: Choucroute




Another version of pan seared Qualicum Bay scallops over lentils by Totoro Expy @ flickr


Cornmeal-crusted Qualicum Bay scallops with apple truffle coleslaw, brisket, parsnip puree, scallop jus

From: Chef Daniel Boulud

Serves: 6

INGREDIENTS

For the cornmeal-crusted scallops:

• 9 Qualicum Bay scallops, muscles removed, scallops cut out with a 2-inch ring mold, then cut in half horizontally (reserve muscles and scrap)
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1 tablespoon olive oil

For the parsnip puree:

• 2 large parsnips
• 1 tablespoon butter
• 1/2 cup heavy cream
• 1/2 cup water
• Salt and pepper

For the truffle-barbecue-sauce-glazed brisket (makes extra sauce):

• 1 onion, sliced
• 1 Granny Smith apple, core removed, sliced
• 1 roma tomato, sliced
• 2 tablespoons tomato paste
• 1/2 cup plus 2 tablespoons apple cider vinegar
• 1/4 cup calvados
• 2 cups apple juice
• 4 tablespoons molasses
• 5 tablespoons maple syrup
• Truffle oil, to taste
• Salt and ground pepper
• 1/2 pound brisket, cut into 1-by-2-centimeter pieces

For the apple truffle coleslaw:

• 1 whole white cabbage, core removed, thinly sliced
• 1 tablespoon salt
• 2 tablespoons unsweetened apple cider vinegar
• 1 Granny Smith apple, cored and cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 tablespoons mayonnaise
• 1 tablespoon chopped parsley
• 1 tablespoon chopped black truffle
• Truffle oil, to taste

For the apple beignet:

• 3 Granny Smith apples
• Tempura flour, as needed
• Soda water, as needed

For the scallop jus:

• 1 tablespoon cooking oil
• Muscles and trim from scallops
• 1 shallot, sliced
• 2 sprigs thyme
• Sachet (4 black peppercorns, 4 coriander seeds, 1 clove garlic and 1 bay leaf tied in cheesecloth)
• 3 tablespoons white wine vinegar
• 2 cups chicken stock that has been reduced from 4 cups

For the garnish:

• 18 slices fresh black truffle
• Parsley chips

DIRECTIONS

To prepare the cornmeal-crusted scallops:

Remove muscles from the scallops and reserve. Using a 2-inch diameter ring mold, cut out scallops to make perfect round shape; reserve scraps. Cut scallops in half horizontally to make 18 pieces. Combine cornmeal and salt in a small bowl and when ready to sear the scallops, dip one side into the cornmeal. Heat a medium sauté pan over high heat with olive oil and sear the scallops on cornmeal-crusted side for 1 minute. Flip, sear second side for about 15 seconds, and then serve.

To prepare the parsnip puree:

Heat butter in a medium saucepot over medium-low heat. Add parsnips, a sprinkle of salt and pepper and cook, stirring until tender, about 10 minutes. Add cream and water, and simmer for 10 minutes, or until very soft. Transfer to a blender and puree, adding more cream if necessary to make a smooth consistency. Check seasoning, then pass through a fine meshed sieve and keep warm.

To prepare the truffle-barbecue-sauce-glazed brisket:

In a large saucepot over high heat, heat olive oil, and then add onion and apple. Cook, stirring until golden brown. Add tomato, tomato paste and cook, stirring for another 5 minutes. Add vinegar and calvados, and reduce by half. Add molasses, maple syrup and apple juice and simmer lightly for 1 hour. Check seasoning and add truffle oil to taste. Use sauce to glaze brisket squares before heating in a 300-degree F oven.

To prepare the apple truffle coleslaw:

Toss sliced cabbage with 1 tablespoon vinegar and salt and crush with your hands. Marinate for 10 minutes, and then strain liquid. Add carrot and remaining vinegar and marinate for another 20 minutes. Strain; and then add apple, parsley, mayonnaise, chopped truffle and truffle oil to taste. Check seasoning and reserve, chilled, until ready to use.

To prepare the apple beignet:

Place tempura flour in a bowl, and whisk in soda water to reach a glue-like consistency. When ready to serve, using a mellon-baller, scoop out balls of apple and dip in tempura batter. Deep-fry until golden, strain on paper towel, sprinkle with salt and serve hot.

To prepare the scallop jus:

Heat oil in a medium saucepot over high heat. Add scallops and cook, stirring until golden brown. Add shallot and continue to cook, stirring until soft. Add sachet and white wine vinegar and reduce until almost dry. Add reduced chicken stock and simmer for about 25 minutes, skimming occasionally. Strain, and serve warm with the seared scallops.

To plate:

For each serving, place three dollops of parsnip puree in a row on a large oval dinner plate and place seared scallops on top. Top the scallops with one slice of black truffle and then one apple beignet. In-between the scallops place one piece of glazed brisket and top that with a spoonful of coleslaw. Garnish with parsley chips, and serve with scallop jus on the side.




Another version of this traditional choucroute at an Alsace restaurant by mdid @ flickr



Choucroute

From: Chef Daniel Boulud

Serves: 8 to 10

INGREDIENTS

For the confit pork belly:

• 1 baby pig belly
• 1 sprigs sage
• 1 bay leaves
• 2 sprigs thyme
• 1 sprigs savory
• 1 sprigs oregano
• 6 cloves garlic, chopped
• 3 shallots, chopped
• 1 tablespoon white peppercorns
• 1 cup coarse sea salt
• 2 quarts duck fat

For the choucroute:

• 3 tablespoons duck fat or butter
• 1 pound good-quality sauerkraut
• 1 Spanish onion, thinly sliced
• 1/2 carrot, thinly sliced
• 2 cloves garlic
• 1/2 cup Reisling
• 3 cups chicken stock
• 1/2 pound smoked bacon, cut into large chunks
• 1 bouquet garni (2 sprigs thyme, 1 bay leaf, stems from 4 sprigs parsley tied together with butcher's twine)
• 1 sachet d'epices (4 juniper berries, 1 clove, 4 black peppercorns, 4 coriander seeds, tied in cheesecloth with butcher's twine)
• Salt and ground pepper, if needed

DIRECTIONS

To prepare the confit pork belly:

The day before:

Coat the belly with the sage, bay leaves, thyme, savory, oregano, garlic, shallots, peppercorns and salt. Wrap tightly with plastic wrap and rest overnight.

The next day:

Preheat oven to 250 degrees F.

Heat the duck fat to 225 degrees F in a pan large enough to hold the pork belly. Scrape all the seasonings off the pork belly and rinse under cold water to remove any excess salt. Pat dry, add to the duck fat and transfer to the oven. Bake until very tender, about 2-3 hours.

Remove the pan from the oven and let cool. When chilled, carefully remove the belly from the fat and cut into 1/2-inch sections along each rib. When ready to serve, deep fry the confit ribs until golden brown and crispy. Arrange around the choucroute.

To prepare the choucroute:

In a large, heavy-bottomed pot over medium heat, heat the duck fat. Add the sliced onion, carrot and garlic cloves. Cook, stirring for about 5 minutes, or until soft. Add the Reisling, chicken stock, bacon, bouquet garni and sachet d'epices. Bring to a simmer, add sauerkraut and mix well. Simmer for 30 minutes; serve hot.

*** ALSO, two more rocking food blogs currently featuring Mardi Gras and Valentine's Day recipes:

Comfort Food From Louisiana
Romancing The Chocolate

*** THANKS for visiting, come back often, feel free to drop a comment, a big shout out to current subscribers who have been patient while I've been nibbling at developing this blog - and if you are new to this blog, please subscribe in a reader or by email!

Fight 4 Freedom: Irans Opposition Thursday

*** Join Bloggers Unite in support of the Iranian Opposition Protestors as they celebrate their Victory of the Revolution Day, fighting for their freedom from an oppressive government.

From Denny: So, what's going on with and in Iran today? Today the hard line regime government marks their revolution's anniversary called the Islamic Revolution of 1979. Worse, these hard line fundamentalist rulers are cracking down more on opposition leaders and followers who today attempt to protest against the government. A million people are expected to converge today either in support or protest for this anniversary. Iran's government has already cut off communication so no Western news agencies can get news footage or eye witness accounts to report.

Previous demonstrations were reported to the world through social sites like Twitter, videos through YouTube and photos gotten out through the internet via camera cell phones. Throughout Europe were fellow Iranians and other sympathetic European IT hackers helping route the news from the protesters. They cleverly acted like cockroaches, finding cracks in security to get lines of communication out to the West to tell the truth. It will be interesting to see how the hackers perform under more stringent circumstances this time when the Iranian government is not caught off guard and ready for them.

Iran's current conservative leaders continue to punish opposition followers by beating, raping, imprisoning and executing them. For months now, since the summer, regularly the government jackboots have been coming for individuals in the middle of the night, never to be seen again. Iran's leaders pointedly told their country, "Anyone who dares to challenge this government runs the risk of being permanently silenced!" Read that as dead, very dead. Sweet bunch, aren't they?!

Iran's leaders have also angered the world in their hell-bent stance of deciding to continue the course to enrich uranium to weapons grade, claiming it will be ready in a few short days. How long before the Israelis say, "Enough!" and either destroy the Iranian capability by bombing the factories or start a wave of assassinations against the leadership government? My money is on the assassination wave. They won't be hard-pressed to find male family members willing to help them because of wanting revenge for their wronged or killed relatives.

What has America done? The best idea. Hit them where it hurts the most: in their wallets - or bank accounts, that is. Our Treasury Department tightened up sanctions on Iran's Revolutionary Guards' Engineering wing. After all, it's the Revolutionary Guard that keeps this despicable government in power. Hamper their ability to operate, hurt the government.

Today, February 11th, is a special day to the protestors in Iran. It is Victory of the Revolution Day which is their American Fourth of July equivalent to promote liberty, independence and freedom. The whole world has watched and witnessed the Iranian government has severely violated those basic human rights of their people. The people have been tortured and arbitrarily arrested for complaining they think the current President stole the election.

They have been censored, prevented from posting on the internet their political views. And the most egregious abuse has been the recent ruthless executions of two activists held in detention before the June 12th Presidential election. Yet, supposedly, though in prison without access or proper representation, they were accused of being the mastermind organizers of the post-election protests against a stolen election. Somehow, that weak and weasely scapegoat tactic just doesn't have any truth to it.

Please, join bloggers like me, Denny Lyon at Unusual 2 Tasty: Bloggers Unite Human Rights For Iran, and show your solidarity today with the protestors. If you are a blogger, please write a post today and send in your link so your voice can be heard. If you are not a blogger, then please show your solidarity and talk about today's Iran news on your favorite social networks and email your family and friends.

For more information, contact Amnesty International Iran.

Visit msnbc.com for breaking news, world news, and news about the economy

This video is on the web only and was not featured on the Nightly News:

Visit msnbc.com for breaking news, world news, and news about the economy

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Who Dat Super Bowl Champs: 5 Rocking New Orleans Saints Songs

From Denny: THANK YOU New Orleans Saints for this Super Bowl win! Enjoy these rocking great songs.

















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Super Bowl winners
Who Dat
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Cajun food, comfort food

Valentines Day: Awesome Romantic Meal

Romance by Or Hiltch @ flickr

From Denny: The New York City Scottos chefs are quite popular on The Today Show, visiting regularly to offer up simple meals for special days. This is their idea of the perfect Valentine meal for your special someone.

The video that went with this was messed up. Will try back later to see if it's working. They didn't feature any photos either. That's OK, I'm good at using my food imagination. :)

Recipes Featured:

Risotto with lobster and asparagus
Dover sole with poached oysters, leeks, champagne, chives and Osetra caviar
Soft bittersweet chocolate biscotti with toasted almonds, sun-dried cherries and caramel gelato


From The Today Show: Want to do something special for your partner? Why not make them a delicious meal? The Scottos are here to help: Below, the family from the New York restaurant Fresco by Scotto shares their mouthwatering recipes for risotto with lobster and asparagus, Dover sole with poached oysters, leeks, champagne, chives and Osetra caviar and a soft bittersweet chocolate biscotti with toasted almonds, sun-dried cherries and caramel gelato.




Risotto with lobster and asparagus

From: The Scottos

6 servings

INGREDIENTS

For Lobsters

• 3 1-pound lobsters, cooked and meat shelled, and set aside for finished risotto

Lobster brodo

• 2 tablespoons extra-virgin olive oil
• Lobster bodies chopped into large pieces, tail meat and claw meat reserved for risotto
• 2 shallots
• 1 sprig thyme
• 4 black peppercorns
• 1 bay leaf
• 1 carrot, medium-size rough chop
• 3 cloves garlic, smashed
• 3 tablespoons tomato paste
• 1 cup dry white wine
• 7 cups water

Risotto

• 3 1-pound cooked lobsters, shelled, tail and knuckle meat cut into 1-inch pieces and claws either left whole or split in half
• 1 bunch pencil asparagus with 2-inches of base trimmed off and discarded, and remainder of asparagus cut into 1-inch bias lengths, blanched and shocked in cold water, drained and set aside
• 1 small onion, finely chopped
• Salt and pepper to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick) sweet unsalted butter
• 2 cups Arborio rice
• 5 to 6 cups lobster stock

DIRECTIONS

Lobster

1. Heat extra-virgin olive oil in 4- to 5-quart stockpot over medium-low heat.

2. Add chopped lobster bodies and sauté in oil for 5 minutes.

3. Add shallots and cook for 5 minutes until translucent. Add thyme, pepper, bay leaf, carrot, and garlic cloves; mix and stir for additional 5 minutes.

4. Lastly add tomato paste, sauté, and mix well with lobster shells for about 5 minutes.

5. Deglaze with white wine, raise heat to high, and bring to a boil. Cook wine for 5 minutes and reduce by half, then add 7 cups of water. Stir well, bring to a boil, then simmer stock for approximately 30 to 45 minutes.

6. Strain liquid through a fine-mesh sieve and discard all ingredients. Should be left with approximately 5 cups lobster stock.

Risotto

1. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer. Melt the butter with the olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil. Then add the wine and stir until absorbed. Add 1 cup of the stock and stir until the liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, about 15 to 20 minutes. You may have leftover stock.

2. Remove risotto pan from heat and season with salt and pepper. Add the shelled lobster meat that has been cut into 1-inch pieces, and the claws, either left whole or split in half. Add the pencil asparagus, toss well and serve immediately so as not to overcook the lobster but just to heat it through.





Dover sole with poached oysters, leeks, champagne, chives and Osetra caviar

From: The Scottos

6 servings

INGREDIENTS

Sole

• 3 tablespoons extra-virgin olive oil plus 2 tablespoons sweet unsalted butter
• 6 filets Dover sole or Lemon sole filets
• Salt and pepper to season filets
• 1/2 cup all-purpose flour

Poached oysters in champagne

• 1/2 cup chiffonade of heart of leek (inside yellow part)
• 1 shallot, finely minced
• 1/2 cup dry champagne
• 2 tablespoons butter (1/4-inch stick)
• 3 tablespoons oyster liquor (the liquid inside the shell)
• 3/4 cup heavy cream
• 18 shucked oysters, either East coast or West coast
• 3 tablespoons chives, sliced thin
• Salt and pepper
• 2 ounces Osetra caviar for garnish

DIRECTIONS

1. To prepare sole: Heat oil and butter in nonstick skillet over medium-high heat.

2. Sprinkle filets with salt and pepper, and dust both sides lightly with flour. Add to skillet and cook until golden brown and just opaque in center; about 2 minutes per side. Transfer fish to a serving platter, cover and keep warm.

3. To prepare poached oysters in champagne: To the same skillet, add leeks, shallot, and butter and sauté briefly over medium-low heat until just soft. Deglaze pan with champagne and bring to a boil. Reduce by 1/3, add oyster liquor and cream. Simmer sauce for 3 to 5 minutes or until sauce begins to thicken, lightly coating a spoon, then just before serving, add oysters, and continue to simmer for 1 minute; add chives. Adjust seasoning with salt and pepper to taste.

To assemble: Spoon oysters and champagne sauce over sole filets and top each filet with small spoonful of Osetra caviar.





Soft bittersweet chocolate biscotti with toasted almonds, sun-dried cherries and caramel gelato

From: The Scottos

6 servings

INGREDIENTS

• 2 cups self-rising flour
• 1/2 cup Valrhona cocoa powder
• 1/2 cup granulated sugar, plus 3 tablespoons for dipping
• 1/4 teaspoon kosher salt
• 1 cup sun-dried cherries, chopped
• 1 cup bittersweet chocolate chips, chopped
• 2 cups heavy cream
• 6 tablespoons melted butter, in a small bowl
• 1/2 cup sliced almonds
• 1 quart caramel gelato or 1 quart Dulce de Leche ice cream

DIRECTIONS

1. Stir the flour, cocoa, sugar and salt together in a bowl, then stir in dried cherries and chocolate.

2. Add the cream and stir until mixture comes together to form a somewhat stiff dough.

3. Turn out on work surface and press the dough together with your hands into 6 x 2-inch square. Using a heart-shaped cutter or knife, cut out biscotti biscuits.

4. Dip biscotti into melted butter and top with sliced almonds and sugar.

5. Place biscotti two inches apart on a greased baking sheet. Bake for 15 minutes or until biscotti spring back when pressed lightly. Set aside at room temperature for up to 4 hours.

6. To serve, preheat oven to 350°, split biscotti in half and put in oven for 3 to 5 minutes or until warmed through. Top with caramel gelato and serve.



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