Try these chocolate desserts for Valentine’s Day

Published 8:42 am Monday, February 10, 2020

Valentine’s Day and chocolate pair up good.

Chocolate is considered aphrodisiac food since the time of Aztecs. Chocolate is said to contain substance that inflames desire and make the beloved one more open to romance. In olden days, this resulted in the tradition in European royalty to give their lovers chocolates mixed with amber to stimulate their love.

Nearly $1.8 billion is estimated to be spent on candy and chocolate for Valentine’s Day this year. Holy cacao! That’s a lot of chocolate  — am I right?! Every Valentine’s Day, chocolate plays a huge role in this romantic holiday.

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1 cup butter, softened

3 cups packed brown sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour

3/4 cup baking cocoa

3 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups sour cream

1-1/3 cups boiling water

1/2 cup butter, cubed

3 ounces unsweetened chocolate, chopped

3 ounces semisweet chocolate, chopped

5 cups confectioners’ sugar

1 cup sour cream

2 teaspoons vanilla extract


Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.



1-1/2 cups chocolate wafer crumbs (about 27 wafers)

2 tablespoons sugar

1/4 cup butter, melted


1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup baking cocoa

3 large eggs, lightly beaten

1 teaspoon vanilla extract


1-1/2 cups (9 ounces) semisweet chocolate chips

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

Whipped cream and miniature milk chocolate kisses, optional


In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 inch up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°.

For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.

Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.




6 ounces cream cheese, softened

1/2 cup sugar

1/4 cup butter, softened

2 tablespoons all-purpose flour

1 large egg, lightly beaten, room temperature

1/2 teaspoon vanilla extract


1/2 cup butter, cubed

1 ounce unsweetened chocolate

2 large eggs, lightly beaten, room temperature

1 teaspoon vanilla extract

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 cup chopped walnuts


1 cup (6 ounces) semisweet chocolate chips

1/4 cup chopped walnuts

2 cups miniature marshmallows


1/4 cup butter

1/4 cup milk

2 ounces cream cheese

1 ounce unsweetened chocolate

3 cups confectioners’ sugar

1 teaspoon vanilla extract


Preheat oven to 350°. In a small bowl, combine the first 6 ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended.

Spread batter in a 13×9-inch baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake until almost set, 28 minutes. Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.

Test Kitchen Tips

Substitute your favorite homemade brownie recipe for the packaged mix.

Pizza party! Spread brownie batter over a greased 14-inch pizza pan with edges, and bake at 375 degrees until a toothpick inserted in the center comes out clean, 15-18 minutes. Proceed with the rest of the recipe for a delicious dessert pizza.