I totally understand the allure of a steak dinner on Valentine’s Day: It’s indulgent, it’s special, and it’s nice to feel fancy every once in a while. But with 30 other diners similarly hoping for an intimate experience, the special V-Day fancy dinner doesn’t feel so romantic. So this year we’re skipping the white table cloth fare and instead I’m cooking a decadent, steakhouse-worthy dinner at home. Sure, my husband is going to have to do the dishes, but my appetizer of coconut shrimp and beef wellington main will make it all worthwhile.
And for dessert, well… let’s be real, a heart shaped chocolate cake is the best part of Valentine’s Day. Sheraton Dubai Creek Hotel’s Pastry Chef Sunil created a magnificent raspberry mousse and chocolate delight he calls: Lover’s Cake. With 14 delicious years of experience under his belt, the sweet toothed mastermind combined his two favorite ingredients, raspberries and chocolate, and whipped up a magnificent dessert you can share with your sweetheart. The chef was kind enough to share his recipe and artfully demonstrated the decoration and final touches on his Lover’s Cake.
So you can dust off your apron, warm up your oven and give the recipe a go, or pick up the Lover’s Cake at Sheraton Dubai Creek Hotel February 13 and 14 for just AED 140.
Forget the fancy dinner. Forget the oysters. Forget the caviar. And prepare a Valentine’s Day dinner for that special someone. It can seem daunting but if you can chop, slice and stir-fry, you can pull off an elegant meal. Hey, and if all goes wrong, there’s always champagne… and cake.
Lover’s Cake by Chef Sunil, Pastry Chef
Ingredients (for 10 people)
240 g Raspberry Puree
660 g Chocolate Milk
55 g Glucose
155 g Butter
5 pieces of Gelatine
1,000 g Puree
500 g icing sugar
72 pieces of Gelatine
1500 g crème
1500 g sugar
120 g Yellow Pectine
135 g Glucose
25 pieces of Gelatine
14 g red colourant
1000 g Sugar
1000 g Flour
40 g Baking Powder
200 g Cocoa Powder
10 g Mixo (emulsifier)
1 Fresh Rose Leaf
15 Fresh Raspberry
1. Preheat oven to 180C (356F).
2. In a mixing bowl, add the eggs and sugar. Beat at high speed for 10 minutes or until batter is thick and fluffy.
3. Add the vanilla essence and beat more until fully mixed. (If batter does not sink immediately, it is then ready)
4. In a separate bowl, mix together the cocoa powder with the soft flour. Fold into the batter slowly.
5. Add in the melted butter and fold into the batter.
6. Grease the sides of the heart shaped mold and pour the mix into it ¾ full.
7. Bake in oven for 25 minutes or until top is firm to touch.
1. Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom. Add the raspberry puree into the bowl and then add sugar. Bring to boil over medium heat. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved.
2. Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into mixture. Gently fold in the remaining whipped cream until light and fluffy
1. Place chocolate in a medium bowl;
2. Place puree raspberry in a small saucepan over medium heat and bring to boil. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.
4. Put in heart shaped mold 1.5cm height and refrigerate for at least 3 hours
1. Bring the sugar, glucose and water to a boil.
2. Dissolve the pectin with liter sugar. Add to the boiling juice and cook till thick.
3. After put in the gelatin and red color.
Put in the heart shape mold of a slice chocolate biscuit
After put a bit of raspberry mousse and ganache raspberry center.
Finish with smooth raspberry mousse.
Refrigerate for at least 3 hours
Then transfer the cake to a serving plate. Brush the top of the cake with a glaze
Put fresh leave rose and fresh raspberry