Whether you’re planning on spending Valentine’s Day with a special someone, with friends or by your lonesome (because seriously, who doesn’t love and need some “me” time?!) one thing is for sure: chocolate will (and should) play a crucial role in completing your meal.
While restaurants across the East End pull out all the stops for wining and dining lovebirds, the luxurious 1770 House in East Hampton may win top prize for creating that intimate vibe perfect for dinner-going sweethearts, especially with its small fireside tables tucked away in the downstairs tavern. Desserts are not to be skipped at 1770, thanks to veteran chef Michael Rozzi, as this recipe for a flourless chocolate cake proves.
“For me, dessert’s role is to balance all the salty and rich flavors from the main course with a sweet finish,” says Rozzi. With a nod to simplicity, Rozzi’s desserts tend to avoid the gastronomy clichés. “Creativity has its place, but I love respecting the classics,” he continues.
By preparing individual portions, this recipe is also friendly to serve after a meal at home with friends. For lucky couples who celebrate quietly with their Valentines, this is a reminder that this recipe allegedly has aphrodisiac qualities. “Chocolate and Champagne are synonymous with Valentine’s Day, probably because of their decadence,” says Rozzi. “ I feel it is appropriate anytime people feel like treating themselves.”
Serve with rich vanilla gelato and homemade raspberry sauce for a visually striking red appeal (remember, we eat with our eyes first!), pour some of your favorite bubbly and toast to the patron saint of love, your loved ones and most importantly yourself.
Chef Michael Rozzi’s flourless chocolate cake
Ingredients
- 3 tbsp granulated sugar
- 1/2 cup dark chocolate (64 percent)
- 8 tbsp butter
- 1/4 cup cocoa powder
- 2 eggs separated
Directions
- Over a double boiler melt the chocolate, butter, and cocoa powder. Once melted and not too warm, gently blend in the egg yolks.
- In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the chocolate mixture. Set aside.
- Using food release spray, generously coat the inside of four 4 oz. cake cups.
- With an ice cream scoop fill the cups 2/3 full with the batter.
- Chill for 15 minutes. Heat your oven to 400℉.
- Cook the cakes for approximately 8 minutes or until the tops crack slightly.
- Remove, allow to rest for 1 minute and gently turn out upside down onto a plate.
- Garnish with your favorite gelato, caramel sauce or berries. Enjoy!
