Chocolate for Lovers Staying In!

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Geraldine’s OH OH

Diets be darned! It wouldn’t be Valentine’s Day without something chocolate to indulge in. From elegantly appointed cakes to chocolate tarts, swiss rolls and a fabulous new crème brûlée, we have a number of desirable desserts your sweetheart will adore.

Let’s start with these OH OH cakes [above] from Geraldine’s – one of the hottest tickets in Austin right now btw. It’s a refined space in the trendy Rainey Street Historic District with stellar views of Lady Bird Lake and the downtown skyline. Very romantic–plus great live music! 😉 The OH OH Cakes themselves are house-made chocolate Swiss rolls with a luscious sweet cream filling from Chef Callie Speer.

petite-cake

Pastry Chef Susan Molzan of Petite Sweets in Upper Kirby did a number on us with her Chocolate Strawberry Cake, created especially with Valentine’s Day in mind. Her tremendous confection alternates layers of strawberry buttercream and fresh berries, smothered in a pool of warm chocolate ganache. The latter part is applied at the very end, poured over the top of the cake and spread around so that it droops over the sides…quite the spectacle!

Our trend of tantalizing chocolate cakes continues with Morton’s Legendary Hot Chocolate Cake. This is Morton’s #1 dessert that’s been a staple on their menu for years:

mortons_hotchocolatecake

You’ll appreciate just how easy this is to make. To get the right consistency, be sure to bake small individual cakes. Don’t forget the signature garnish of raspberries and vanilla ice cream. 🙂

It’s hard not to feel enamored with this ‘Drunk Berry’ Crème Brulee, complete with chocolate dipped bacon! This decadent delight is from Pastry Chef Ande McBay by way of Executive Chef Jeff White at Boiler House, housed in the 130-year-old building of what was the original Boiler Room of the Pearl Brewery Complex!

Imagine whiskey crème brulee made with a fruity, sugary compote of mixed berries, whiskey and simple syrup:

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For my gluten-free friends, Karen Morgan is the chef and founder of Blackbird Bakery, known for its baked goods made using Karen’s revolutionary gluten-free flour blends. Case in point, her Chocolate Cream Pie, which calls for Tito’s Texas Vodka to help preserve and flavor the crust:

titos-chocolate-cream-pie

Here’s one recipe I was glad to rediscover. An ancient copy of Martha Stewart Living (February 2002!) turned up at the house recently with details on this Chocolate Caramel Tart. If dark chocolate rocks your world, this dreamy dessert will send you flying!

chocolate-caramel

Lastly, ensure you’re heart is in the right place with this uber rich Chocolate Sponge Cake, served chilled with chocolate mousse and a mocha anglaise (custard sauce) on the side. The recipe comes courtesy of Executive Chef Frank Majowicz at Spindletop in H-town – the city’s only revolving rooftop restaurant located atop the Hyatt…

Spindletop Dessertheart 001

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