February 11, 2019 - Read Time: 2 Minutes

K Aubrey Flowers stunningand perfumed rose bouquet

Getting It Right

Valentine’s Day is not the time to mess up.  Beware of practical gifts, cheap chocolates from 24-hour stores, or chain restaurant celebrations. Wouldn’t it be better to put your back into a romantic dinner at home?  A really lovely bouquet from an outstanding florist? You could  share the cooking tasks, and with the money saved, well, diamonds are optional. 

The Ad That Scratched More Than The Itch

When this video advertisment (shown in all its glory below)  was produced by JC Penney over a decade ago, all of us at La Cuisine found it hilarious.  Much has been written about it – the length, its lack of PCness, the script, the film angles and editing. Was it too patronizing, too sexist…? Sigh – even  retired Cuisinettes, who find peace in ironing and folding laundry, still chortle when we pull it up – and we think the high point still may be the lunch scene. Full disclosure: the Resident Wine Maniac who doubles as my husband gave me a Miele Mangle which I craved and still love. 

Sharing Is Caring On Valentine’s Day

So here are some suggestions for a Valentine’s Dinner to keep you out of the proverbial doghouse. The cocktail from  River Cafe in London could notLondon River Cafe Raspberry Cocktail be simpler.  Puree and strain some raspberries  with sugar (I use caster sugar as it dissolves easily)  before adding prosecco .  Serve this pink loveliness with halved mozzarella balls (bocconcini) with a bit of prosciutto wrapped around them and secured with a toothpick, or  Spanish fried and salted Marcona almonds. Personally, I have tried several brands and Piel De Toro is outstanding. We found them locally at MOMS. Our  January bonus recipe for Steak Au Poivre can be served with  a mutually agreed on carb.  And salad can be negotiated.  Our addition  in this post is Simca Beck’s Diabolo cake from her first independent cookbook released over thirty years ago in the US.  This single layer cake is easy to make with a thin chocolate glaze. Full of flavor without being a fudge bomb. It promises a happy ending to your Valentine’s celebration with one of two buddies – whipped cream or ice cream.

Doghouse Avoidance Menu

Raspberry Prosecco Cocktail

Mozzarella & Prosciutto Bocconcini

Salted Marcona Almonds

Steak Au Poivre For Two 

Diabolo Cake with Whipped Cream

Simca Beck's incomparable Diabolo

 

Le Diabolo
Serves 6
A simple one layer cake which packs not only keeping power, but the flavors are just seductive. L
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Ingredients
  1. 5.5oz caster sugar
  2. 4 large eggs, separated
  3. 6 oz (170gr) mild bittersweet (55-62% cocoa solids) chocolate, chopped
  4. 5.75oz (163gr) unsalted butter
  5. 4 tbs (37gr) cake flour
  6. 2tbs (15gr) almond flour or powder.
  7. pinch of fine sea salt
For the glaze
  1. 5oz (142gr) mild bittersweet chocolate (55-62% cocoa solids), chopped
  2. 4.5tbs (67ml) coffee or water or combination of both.
  3. 2.25oz (64gr) unsalted butter
Instructions
  1. Butter an 8 inch (20cm) by 2 inch (5cm) cake pan and place a round of parchment on the interior base.
  2. Preheat the oven to 375F(190C)
  3. Butter the paper, then flour or use almond flour (or a combination of almond flour and cocoa) to coat the entire interior surface.
  4. Beat the sugar with the yolks until they are pale creamy yellow.
  5. Melt the chocolate and butter in a heavy saucepan over low heat (or over simmering water if your pan is thin) until the two are smooth and thoroughly mixed.
  6. Add the egg and sugar mixture, and stir briefly until well blended.
  7. Stir in the cake flour and the almond flour and set aside.
  8. Beat the egg whites with a pinch of salt until the mixture is stiff. (I was taught to place a raw egg in the shell on the meringue and if it did not sink to the base, the consistancy was correct)
  9. Stir in one fourth of the egg whites into the chocolate mixture, before folding in the remainder.
  10. Fill the cake pan (the batter should level off at about 1/4 inch from the rim) and tap it on the counter to distribute the batter evenly.
  11. Bake 20-23 minutes - the outside should be solid and the center a bit creamy, but not runny when tested with a sharp knife.
  12. Allow cake to cool before unmolding onto a cake rack.
For the glaze
  1. Melt the chocolate with the liquid over hot water until smooth.
  2. Remove from heat and stir in butter.
  3. When the glaze has cooled somewhat so that it is pourable, but not syrupy, place the cake on the rack on a sheet pan.
  4. Pour over the glaze from the center and gently swipe it over the sides with an offset spatula.
  5. Swipe around the sides with glaze too.
  6. You can wipe up the drips in the sheet pan and finish the edges or top of the cake.
  7. You can toast some slivered almonds and decorate the cake with them.
Notes
  1. I refrigerate the cake and then bring it to a cool room temperature for serving.
  2. Rather than the slivered almonds, I use the croquant recipe (which keeps for months) in the Setteveli post of Kitchen Detail.
  3. Delicious with a garnish of whipped cream or ice cream.
Adapted from Simca's Cuisine
Adapted from Simca's Cuisine
Kitchen Detail https://lacuisineus.com/

 

Flower arrangement featured in this post is from K Aubrey Flowers