How do you say ‘I Love You?’ Say it with chocolate, that’s how!
Say it three ways, even - from your favorite tiramisu dusted with cocoa powder to decadent brownies to a chocolate-dipped meringue swirl. Have a whole lot of ‘lovin’ plus a ton of ‘kissin’ this Valentine with these uniquely delicious recipes only from The Maya Kitchen.
For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
ANGEL FOOD CAKE TIRAMISU
Angel Food Cake:
½ cup + 1 tablespoonMAYA Cake Flour, sifted
1/8 teaspoonSalt
¼ cupSugar
½ +1/3 cupegg whites
½ teaspooncream of tartar
1 teaspoonvanilla extract
¼ cupSugar
Coffee Syrup:
½ - 1 tablespooninstant coffee powder
2 tablespoonsSugar
½ cuphot water
2 tablespoonscoffee liqueur
Cream Topping:
1 barcream cheese
¼ cupSugar
2 tablespoonsconfectioners’ sugar
2 tablespoonslow-fat milk
2 tablespoonsplain yogurt
1 piece vanilla bean pod
½ cupwhipping cream
2 tablespoonscocoa powder, for garnish
Prepare angel food cake. Preheat oven to 350ᵒF/177ᵒC. Line the bottom of an 8-inch square pan. Set aside. Sift flour, salt and ¼ cup of sugar 4 times. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add vanilla extract and remaining sugar gradually and continue beating until stiff. Fold in flour mixture gently; blend well. Pour into the prepared pan and smoothen the top. Bake in the oven for 20 minutes or until done. Loosen the sides by using a spatula or dinner knife and invert cake on a wire rack to cool for about an hour.
Prepare coffee syrup. Dissolve coffee powder and sugar in hot water. Add coffee liqueur and stir well.
Prepare cream topping. Beat cream cheese, sugar and confectioners’ sugar until the sugars are dissolved. Beat in milk and yogurt. Split the vanilla bean pod lengthwise and scrape the seeds; beat in the mixture. Set aside. Whip the cream until double in size. Fold whipped cream into the cream cheese mixture. Transfer to a piping bag with a round piping tip.
To assemble. Transfer cake to a plate. Brush with coffee syrup until well-soaked. Pipe cream on top of the cake. Dust with cocoa powder on top.
Yield: 8 servings
CHOCOLATE HEART FUDGE BROWNIES
1 pack MAYA Chocolate Fudge Brownie Mix 500g
½ cup butter, softened
2 eggs
1 tablespoon water
½ cup chopped cashew nuts
dark chocolate, melted, as needed
chocolate heart cut-outs, as needed
whipped cream (optional)
Preheat oven to 325°F/163°C. Grease and line the bottom of an 8-inch square pan. Set aside. In a bowl, stir brownie mix, butter, water, eggs and nuts (set some aside for topping) until well blended. Spread in prepared pan and top with reserved nuts. Bake for 30-35 minutes. Cool completely before cutting. Drizzle or spread melted chocolate on top of brownies and decorate as desired.
Yield: 4 servings (4 x 4” squares)
CHOCOLATE MERINGUE KISSES
1 tablespoonMAYA Cornstarch
6 tablespoonsSugar
2 egg whites
1/8 teaspooncream of tartar
pinchSalt
½ teaspoonvanilla extract
1 tablespooncocoa powder
Dark chocolate, melted, as needed
Preheat oven to 300ᵒF/149ᵒC. Line one cookie sheet with baking paper and set aside. In a bowl, combine cornstarch and sugar. Mix well then set aside.
Using a stand mixer on high speed with whisk attachment, beat the egg whites, cream of tartar, salt and vanilla extract until soft peaks form. Reduce speed to low and gradually add the cornstarch and sugar mixture. Return to high speed and beat until stiff peaks form. Fold in the cocoa powder. Transfer mixture to a piping bag with a star tip. Pipe meringue kisses on the cookie sheet and bake for 40 minutes. Turn the oven off and leave the tray inside the oven for one hour. Let the meringue kisses cool at room temperature for at least 10 minutes. Once cooled, dip half in melted chocolate. Let the chocolate-dipped meringue kisses set on a lined cookie sheet and transfer to an airtight container.
Yield: 15-20 pieces
CHOCOLATE MERINGUE KISSES
1 tablespoonMAYA Cornstarch
6 tablespoonsSugar
2 egg whites
1/8 teaspooncream of tartar
pinchSalt
½ teaspoonvanilla extract
1 tablespooncocoa powder
Dark chocolate, melted, as needed
Preheat oven to 300ᵒF/149ᵒC. Line one cookie sheet with baking paper and set aside. In a bowl, combine cornstarch and sugar. Mix well then set aside.
Using a stand mixer on high speed with whisk attachment, beat the egg whites, cream of tartar, salt and vanilla extract until soft peaks form. Reduce speed to low and gradually add the cornstarch and sugar mixture. Return to high speed and beat until stiff peaks form. Fold in the cocoa powder. Transfer mixture to a piping bag with a star tip. Pipe meringue kisses on the cookie sheet and bake for 40 minutes. Turn the oven off and leave the tray inside the oven for one hour. Let the meringue kisses cool at room temperature for at least 10 minutes. Once cooled, dip half in melted chocolate. Let the chocolate-dipped meringue kisses set on a lined cookie sheet and transfer to an airtight container.
Yield: 15-20 pieces
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