Romantic desserts usually seem to involve chocolate, berries or both! Here are a few favourites, from my sister Diana’s famous chocolate cake, to a fresh tasting strawberry shortcake. I claim to be the first restaurateur to host a Valentine’s Day menu in Melbourne, more than 20 years ago in 1986. I searched my archives and found the original handwritten menu! You can read it in my book, The Cook’s Table, which also features a contemporary romantic menu suitable for any occasion with your loved one.
Diana's Fudgy Chocolate Cake
My sister introduced this winner to the family repertoire and she serves it with a dark chocolate ganache and thick cream.
Red, ripe strawberries are superb sliced and piled into a hot, buttered shortcake and eaten with thick cream. Click for recipe.
Chocolate Chiffon Tart
This superb recipe contains no butter or cream in the filling, and is much more enjoyable to eat than those tarts filled with pure ganache. Click for recipe.
Berry Sponge Cake
The addition of mashed strawberries to the icing & cream filling in Jackie's Mum's Sponge Cake (recipe in the Cook's Companion) gives this dessert a Valentine's hue. Bake in a heart shaped pan to reinforce the romantic message!
Fudgy Chocolate Mousse
Always use very good chocolate to make this recipe! I like to dust quenelles of mousse with the best Dutch cocoa and serve with chilled cream. Find the recipe in the Cook's Companion.
Honey Wafers with Bruised Raspberries
These fragile honey wafers are based on a recipe that appeared in Stephanie’s Seasons, where they were teamed with a banana cream. They can be stored in an airtight container for up to 3 days. Excess batter will store well, covered, in the refrigerator for several days.
The Cook’s Companion App and book.
The Cook’s Table