FOR couples with kids or those who want to avoid crowded restaurants, a dinner for two at home may be the perfect holiday treat.
The following is a cake recipe from Whole Foods Market you can make for your Valentine, or for yourself.
Flourless Chocolate Cake With Dark Chocolate Glaze
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1¼ cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
¼ teaspoon gluten-free vanilla extract
Preheat oven to 375 F. Spray a nine-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (eight ounces) of the chocolate and one cup (two sticks) of the 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.
Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
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 centre 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. Meanwhile, make the chocolate glaze.
Melt remaining four ounces of chocolate and three tablespoons of butter in a small saucepan over medium-low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the centre.
Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
