Romantic Valentine Desserts- Part 2

by Michele Pesula Kuegler | January 18th, 2012 | Restaurant News

ref=””>flourless chocolate cakeIf I asked you what food you think of when I say Valentine’s Day, I would be willing to guess that most people would respond, “Chocolate.”  Although I am not an adoring fan of that addictive treat, I appreciate that most people, such as my children, are.  So, what better way would there be to continue our Valentine’s Day series than with a second chocolate treat?

This week’s recipe comes to us courtesy of Chef Greg DeMichiel, who has been featured on WE TV’s My Fair Wedding and VH1’s Famous Food.  With his recipe for Flourless Chocolate Cake you will be able to impress your valentine with a dessert that is delicious and beautiful but also simple to make.

For more simple (AKA I forgot to plan) valentine dessert, check out these last minute recipes.


Flourless Chocolate Cake with Salted Caramel Glaze


  1. 1 lb. bittersweet chocolate chips or bittersweet chocolate, roughly chopped
  2. 1 lb. unsalted butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 12 eggs
  6. 2 cups unsweetened cocoa powder
Salted Caramel Glaze
  1. 1 cup sugar
  2. 1 cup water
  3. fresh lemon juice
  4. sea salt to taste
  1. Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
  2. Place chocolate and butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). In a separate bowl, add the eggs, brown and granulated sugar and sifted cocoa powder and incorporate well. Slowly add the melted chocolate and butter mixture to the egg sugar and cocoa bowl, fold in well.
  3. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
  4. When cake has cooled, drizzle glaze onto the cake, cut, and serve. Garnish with rose petals*.
Salted Caramel Glaze
  1. Place sugar, lemon juice, and water in a sauce pan over low-medium heat, when the color starts turning amber, turn the heat off and add the sea salt.
  1. *Make sure that the roses are pesticide and chemical free.
Think Tasty

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