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Emeril's Romantic Valentine
 Desserts (cont.)

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of existence, and its only end."
~ Benjamin Disraeli

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Emeril's Romantic Valentine's
Desserts (cont.)

All recipes in this feature courtesy of Emeril Lagasse
and Good Morning America, February 2002

Last week Good Morning America asked its viewers to vote for
the most romantic Valentine's Day dessert, offering the following
five Emeril Lagasse recipes:

Chocolate Meringue Pie
Chocolate Marquise with Orange Crème
Anglaise and Candied Almond Slivers
Chocolate Bundt Cakes with Peanut Butter Filling
Coconut Cream Cake
Lemon Pudding Cakes with Strawberry Sauce

Fourth place...

Chocolate Bundt Cakes with
Peanut Butter Filling

Chocolate Bundt Cakes Ingredients:
2 tablespoons plus 1/4 pound
(1 stick) unsalted butter
2 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 cups granulated sugar
2 large eggs
4 ounces unsweetened baking
chocolate, melted
1 teaspoon pure vanilla extract
1 cup plus 6 tablespoons milk
2 cups peanut butter chips
Chocolate Glaze (Recipe Below)

Directions:
1. Preheat the oven to 350 degrees F. Grease 12 individual 1-cup Bundt
pans with 2 tablespoons of the butter.
2. Into a small mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with the paddle attach-
ment set on medium speed. Add the eggs one at a time, beating well
after each addition. Add the melted chocolate and vanilla and beat to
mix. Add the flour mixture 1/2 cup at a time, alternating with the milk,
beating until everything is incorporated.
4. Fill each tin with 1/4 cup of the batter. Place some of the peanut butter chips in the center of the batter in each cup, then pour in the remaining
batter to fill the tins. Bake until the cakes set, 18 to 20 minutes. Re-
move from the oven and let cool in the pans for 5 minutes, on wire
racks, then flip out of the tins and cool for 5 minutes more.

Chocolate Glaze Ingredients:
1/2 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 - 3 tablespoons milk

Directions:
1. In a small mixing bowl, combine the cocoa powder, confectioners'
sugar, and as much milk as needed to whisk into a smooth glaze.
2. Set the cakes on a wire rack and spoon equal amounts of the glaze
over them. Allow the glaze to set before serving.
Makes 12 individual cakes

  
And last, but certainly not least...

Coconut Cream Cake

Ingredients
2 cups granulated sugar
2 sticks unsalted butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/2 cup ground pecans
1 cup buttermilk
2 cups unsweetened flaked coconut
8 ounces cream cheese, softened
1 1/2 pounds confectioners' sugar
(about 6 cups), sifted
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1 cup pecan pieces

Directions
1. Preheat the oven to 350 F. degrees. Lightly grease and flour three
8-inch round cake pans.
2. In a large mixing bowl with an electric mixer, cream the granulated
sugar with 1 stick of the butter. With the mixer running, add the oil
in a steady stream. Add the egg yolks, one at a time, beating well
after each addition.
3. Sift the flour and baking soda together into a medium-size mixing
bowl. Add the ground pecans and mix. Alternately add the flour
mixture and the buttermilk to the batter, mixing well. Fold in 1 cup
of the coconut.
4. With the electric mixer, in another large mixing bowl (wash and dry
the beaters well first), beat the egg whites until stiff peaks form,
then fold them into the cake batter. Pour the batter evenly into the
prepared pans. Bake until the center springs back when touched,
25 to 30 minutes. Remove from the oven and cool on wire racks.
After the cakes have cooled, invert them onto sheets of parchment
paper. Set aside.
5. With an electric mixer, in another large mixing bowl (wash and dry
those beaters), cream the remaining 1 stick of butter with the cream
cheese. Add the sifted confectioners' sugar, about 1/2 cup at a time,
mixing after each addition.
6. Add the vanilla and milk and mix well. Fold in the pecans. Spread
a thin layer of the frosting on top of each cake layer. Place the layers
of cake on top of each other and ice the sides of the cake with the
remaining frosting. Sprinkle the top of the cake with the remaining
1 cup coconut.
Makes one 3-layer 8-inch cake.

Emeril's Romantic Valentine's Desserts, page 1
 

More Valentine's Day indulgences:

Black Forest Cherry Cake
(Schwarzwaelder Kirschtorte) 
Chocolate Bananas Foster Cake with
Orange Foster Caramel Sauce 
Chocolate Chocolate Pudding Cake
with Chocolate Ganache (Emeril) 
Chocolate Espresso Torte
Chocolate-Glazed White Chocolate Cheesecake
with Orange Kumquat Sauce 
Chocolate Grand Marnier Éclairs 
Red Velvet Cake 
Mocha Rum Cake 
Molten Chocolate Cake (Chocolatier) 
Tiramisu (Chocolatier) 
 

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