Treats for Your Valentine  

We're into the countdown for Valentine's Day. How will you surprise your beloved

this year? Think chocolate!

 

And keep the Med Diet in mind as you plan special treats. While it's certainly fine to enjoy sweets for a holiday celebration, it's always a good idea to rely on healthy fats

for flavor and texture. Olive oil can stand in for butter in many recipes. Use the chart to the right to make the switch in your home baking. And, plain lowfat Greek yogurt makes a healthy substitute for cream cheese. You can find Stonyfield's yogurt substitution guide here.  (Stay tuned. This spring we'll bring you some exciting new ideas for baking with avocados!) 

   

Here are two recipes to make on Sunday and have ready for Monday night. Food is love.

 

Enjoy!

 

 

Flourless Chocolate Cake with Almonds and Chocolate Glaze        Serves 12   

There really is no flour in this moist, delicious cake. If you don't have superfine sugar, put regular sugar in the food processor and pulse for about 20 seconds.

 

Ingredients

Cake

1 ½ cups slivered almonds

7 ounces bittersweet chocolate, chopped

½ cup extra-light or extra-virgin olive oil

1 cup superfine sugar

5 large eggs, separated

1 tablespoon brandy

 

Glaze (optional)

12 ounces bittersweet chocolate, chopped

¼ cup extra-light or extra-virgin olive oil

½ pint fresh raspberries

 

Preparation

To make the Cake: Preheat the oven to 325˚F. Oil a 9-inch round cake pan. Line the bottom with a round of oiled wax paper. Place the almonds in the bowl of a food processor. Pulse until finely ground. Set aside.

 

Melt the chocolate in a double boiler. Stir in the olive oil and allow the chocolate to cool.

 

Beat the egg yolks and ¾ cup of the sugar in a large bowl, using an electric mixer at high speed, until thick and lemony. Reduce the speed to low and add the chocolate mixture and the brandy. Fold in the almonds. Wash and dry the beaters.

 

Beat the egg whites at medium speed until soft peaks form. Slowly add the remaining ¼ cup of sugar and continue to beat until stiff. Fold the egg whites into chocolate batter, pour into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden pick inserted into center of the cake comes out clean. Cool on a wire rack for 20 minutes. Use a thin knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and cool completely.

 

To make the Glaze:  Melt the chocolate in a double boiler. Stir the olive oil into the chocolate, remove from the heat, and allow the glaze to cool for 15 minutes, or just until it begins to thicken. Pour the glaze over the cake, using a small spatula to evenly coat the sides. Allow the glaze to set. Transfer the cake to a serving plate. Garnish each slice with a few fresh raspberries.

 

Nutrition Analysis (without glaze):

Calories: 213, Fat: 17g, Sodium: 33mg, Carbohydrate: 12g, Protein: 4g

Recipe courtesy of Pompeian.