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Posted on: February 5, 2010

Practical Passion

This year, express your love with a frugal feast at home

By Danielle Robinson
CTW Features


Image courtesy Jacques Boulay

Traditionally, Valentine's Day conjures up visions of heart-shaped boxes full of gourmet chocolates and starry-eyed candlelight dinners at five-star restaurants. But in the current economic climate, the romantic holiday has lovebirds seeing dollar signs and credit card bills, creating feelings of anxiety and dread instead of excitement.

Luckily, with a little time and effort, you can celebrate your love in luxury without hurting your bank account. Plan a romantic dinner at home to enjoy that delicious meal together, but skip the hefty bill. Create a menu and go about every aspect of putting it together, together: grocery shopping (don't forget the candles!), food preparation, cooking and - best of all - eating.

While your food simmers, put on a favorite album and enjoy a glass of wine together. The benefit of staying home is that every aspect of your evening is completely up to you and your loved one. Of course, a fantastic meal would not be complete without a sumptuous dessert. Try this tasty tart for a romantic finish to your special evening.

At the end of the night, your wallet will thank you, and you'll still have had your candlelight dinner and heart-shaped chocolate dessert.

Chocolate Heart with Raspberries

Ingredients

• 3 eggs

• 4 oz. (100 g) bitter chocolate

• 4 oz. (100 g) unsalted butter

• 1/2 cup (100 g) granulated sugar

• 1 teaspoon raspberry liqueur

• 1 tablespoon flour

• 5 oz. (150 g) fresh raspberries

• 1 teaspoon confectioners' sugar

Directions

1. Preheat oven to 300°F (150°C).

2. Separate the egg yolks from the whites.

3. Melt the chocolate in the top of a double boiler. Remove from heat and whisk in the egg yolks, butter, sugar, raspberry liqueur, and flour. Whisk the egg whites until stiff and fold into the chocolate mixture.

4. Butter a heart-shaped or round cake tin. Pour the mixture into the tin and bake for 40 minutes. (A few fresh raspberries can be added to the chocolate mixture before baking.)

5. Check that it is ready by inserting the tip of a sharp knife. The cake should be slightly runny in the center. If using a round cake tin, cut a piece of cardboard into a heart-shaped pattern approximately the same size as the cake. Remove the cake from the tin, place the cardboard pattern on top of it, and use a sharp knife to cut out a heart. Cool.

6. Wash and drain the raspberries. Just before serving, arrange the raspberries evenly over the top of the cake. Dredge with confectioners' sugar and serve immediately.

Recipe from "Table for Two: French Recipes for Romantic Dining" (Paris: Flammarion, 2004) By Marianne Paquin. Photographs by Jacques Boulay.

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