Valentine Dessert for Book Club

 For today's Tablescape I set up an informal Valentine Dessert for my Book group.

I used a red and white toile tablecloth on the table and my scalloped heart shaped dessert dishes that I purchased at Pottery Barn several years ago.  They came in sets of four with one each of white, pink, lavendar and dark pink plates.  I have two sets which was just right for our eight members that night.  I used my wedding silverplate dessert forks by William Rogers.

 

We had our ice water in these goblets from Target.  I love their dark ruby color and felt they were just right for Valentines as well.

 

The centerpiece was a large heart on a table stand that I got at Tai Pan last year at 50% off.

 

I served Ina Gartner's Orange Chocolate Chunk Cake with Ganache and on the side Madagascar Vanilla Ice Cream with Orange Sauce.

 

Each serving was topped with a cute Valentine pick.

Ina Gartner's Orange Chocolate Chunk Cake

1/2 lb. unsalted butter at room temperature

2 cups sugar

4 extra large eggs at room temperature

3 cups flour

1/2 each of baking powder and baking soda

1 tsp kosher salt

1/4 cup freshly squeezed orange juice

3/4 cup buttermilk at room temperature

1 tsp pure vanilla extract

2 cups good semisweet chocolate chunks

for the syrup

1/4 cup sugar

1/4 cup freshly squeezed orange juice

for the ganache

8 oz. good semisweet chocolate chips

1/2 cup heavy cream

1 tsp. instant coffee granules

Grease and flour a 10" bundt pan.  Cream the butter and sugar for 5 minutes. Add eggs, one at a time, then orange zest.  Sift the dry ingredients together and add them alternately with the wet ingreds.  Toss the chocolate chunks with 2 T. flour then add them to the mixture.  Bake at 350 degrees for 45 minutes to 1 hour until cake tester comes out clean.  Let cake cool in the pan for 10 minutes.  Make the syrup by heating until the sugar dissolves.  Remove cake from pan and set on a rack over a tray.  Spoon the syrup over the cake.  Allow the cake to cool completely.  Then drizzle the melted ganache over the top of the cake.  It is delicious!

I am linking up with Thursday Tablescape and Foodie Friday for this post.

Foodie Friday

Petits Pots de Chocolat for your Valentine

These wonderful little pots of Chocolate are so deliciously sweet just right for that Valentine of yours.  They are a cinch to make but be sure to use good chocolate.  I serve them in red ramekins or little heart shaped bowls.
1 1/2 cups 2% milk
2 cups good quality Bittersweet chocolate chips
2 eggs
1/4 cup sugar
pinch of salt

Pour milk in heavy saucepan and heat to boiling point.  Combine remaining ingredients in blender contaier.  Pour in the hot milk, then blend at low speed for 1 minute or until smooth.  pour into 6 custard cups or small footed glasses, then chill for at least 2 hours before serving.  This makes 6 servings.

Note:  If you can get the chopped Bittersweet chocolate from Trader Joe's Pound Plus bar, it is very good, but Ghiradelli chips work just as well.  To garnish, top with whipped cream, mint leaf and a whole raspberry.  Very rich and delicious!!  Enjoy!

Happy Valentines Day to you!

Thanks to Michael at Designs By Gollum for hosting Foodie Friday.  Click here to find more tempting recipes.