Warm Up Your Valentine with a Hot Chocolate Dessert

Just about everyone has a passion for chocolate. So when you pair a chilly winter evening with a hot chocolate dessert, Nirvana ensues! 
Not only does chocolate satisfy the soul, but now research also suggests that it can be good for your health. That’s because chocolate contains disease-fighting flavonoids. We’re not implying that the sensuous hot chocolate desserts described below are part of a healthy diet, but for one special night, they can do wonders for your spirits—and your love life!


Hot Fudge Sundae Cake

This eggless, pudding-like cake is actually fairly low-fat. It assembles easily and will definitely be enhanced by ice cream (or fat-free frozen yogurt) on top.

1 cup flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsweetened cocoa powder, divided
½ cup milk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup chopped nuts, optional
1 cup brown sugar
1¾ cups very hot tap water

In an ungreased 9-by-9-inch baking pan, combine the first 4 ingredients with 2 tablespoons of the cocoa. With a fork, mix in the milk, oil and vanilla until smooth. Stir in the optional nuts. Sprinkle the brown sugar and remaining cocoa over the batter, and pour hot water evenly over all. Bake in a 350-degree oven for 40 minutes. Let cake cool on a wire rack for 15 minutes before spooning into dessert dishes. Top with ice cream, and spoon some of the sauce over each serving. Serves 8.
Chocolate Fondue

If you haven’t already invested in either an electric or a ceramic fondue pot, you’ll find it has many uses, including this luxuriously simple dessert. For best results, choose a high-quality bittersweet chocolate, such as Lindt, Scharffen Berger or Guittard. Accompany with cubes of angel food or pound cake, whole strawberries and thick banana slices for dunking.

12 ounces bittersweet chocolate, coarsely chopped
½ cup half-and-half
½ cup light corn syrup
2 tablespoons rum or orange liqueur
If using an electric fondue pot, combine all the ingredients in the pot and heat according to the manufacturer’s instructions. If using a ceramic pot, first combine all the ingredients in the top part of a double boiler and heat over hot water, stirring occasionally, until chocolate is melted. Transfer the mixture to the fondue pot and keep warm over a chafing-dish candle. To serve, provide guests with fondue forks or wooden skewers for dipping cake and fruit into warm chocolate mixture. Serves 4 to 6.

Blond Hot Chocolate

Okay—so technically white chocolate is not really chocolate at all. Although it contains cocoa butter, it doesn’t have the essential chocolate liqueur. No matter; this is still a delicious cold-weather indulgence.

3 cups whole milk
1 cup half-and-half
1 teaspoon vanilla
½ cup grated white chocolate
Whipped cream, topping

Gently heat the milk and half-and-half in a heavy saucepan over low heat. Add the vanilla. Place 2 tablespoons of the grated chocolate in each of 4 mugs, and pour in the hot milk, stirring until the chocolate is melted. Top each mug with a dollop of whipped cream and serve at once. Serves 4.

Baked Chocolate Soufflé

A soufflé is not as difficult to execute as many people think. Only the timing is tricky, as it must be served as soon as you remove it from the oven, or it will deflate.

Butter and sugar for lining soufflé dish
2 (1 ounce) squares unsweetened chocolate
2 tablespoons strong brewed coffee
½ cup sugar, divided
2 tablespoons butter
2 tablespoons flour
¾ cup milk
Pinch of salt
1 teaspoon vanilla
3 egg yolks

Butter a 2-quart straight-sided soufflé dish, and sprinkle with a little sugar. Place the chocolate, coffee and 1/3 cup of the sugar in the top part of a double boiler over simmering water. Heat until the chocolate is melted, and set aside to cool. 
In a medium saucepan, melt the butter and whisk in the flour. Heat the milk in a microwave and add to the butter-flour mixture, stirring vigorously with a wire whisk. Add salt, and cook over low heat until the mixture is slightly thickened. Stir in the chocolate mixture and vanilla, and transfer to a large bowl. Let cool for 15 minutes. Beat in the egg yolks one at a time. 
In a deep bowl, with mixer on low, beat the egg whites for 30 seconds. Add the cream of tartar and beat at high speed until soft peaks form. Add the remaining sugar, and beat until stiff. Using a rubber scraper, fold the egg whites into the chocolate mixture until thoroughly incorporated. Turn the mixture into the prepared soufflé dish and bake in a preheated 375-degree oven for 35 to 40 minutes, or until the soufflé is puffed and brown. Serve immediately with whipped cream. Serves 6 to 8.