My husband proposed to me 20 years ago on Valentine’s Day with a dozen red roses and popped the question while we were enjoying dinner. Silly me after the proposal said that I expected another dozen red roses on the 25th anniversary of the proposal. He has given me flowers since then but not the dozen red roses again, yet. A few weeks ago he did check with me whether it was 20 years or 25 years for the dozen red roses. Silly me (again), said “25 years”, I could have told him 20 and got the flowers both now and in 5 years. Anyhow, the funny thing is my husband does not like Valentine’s Day and thinks it is very commercial. So he has taken to calling Valentine’s Day, “Proposal Day”. Generally we don’t do too much for Valentine’s Day/Proposal Day these days.
However I do try to cook something special for the family for the day. This year I made a dessert that we could all eat, well actually 2 as my daughter doesn’t like coconut so chocolate custard made on coconut milk was not going to work for her.
I adapted the recipe for the torte from a recipe in The Australian Women’s Weekly Microwave Cookbook.
Hazelnut and Chocolate Torte
- 2 egg whites
- 1/2 cup castor sugar
- 125g hazelnuts
- 2 tablespoons tapioca, corn or rice flour
- berries & icing sugar for decoration (optional)
Chocolate Custard Ingredients
- 4 egg yolks
- 2/3 cup castor sugar
- 2 tablespoons tapioca or corn flour
- 2 cups coconut milk
- 100g dark chocolate, chopped
- 2 tsp vanilla
- Preheat oven to 180°C.
- Beat egg whites in small bowl of electric mixer until firm peaks form. Gradually beat in the sugar, beat until dissolved.
- Finely grind hazelnuts in processor or blender, combine with flour, fold gently into egg white mixture.
- Line 2 trays with baking paper, trace around heart-shaped tin or draw a heart on the paper on each tray. Turn paper over. Could also trace around a plate to make a circular torte.
- Divide the egg white mixture onto the 2 trays and spread evenly to form the desired shape.
- Cook on 2 shelves in preheated oven for 10 minutes, change position of torte layers and cook further 10 minutes or until light golden brown and firm to touch.
- Cool 5 minutes, then take off trays and place on wire rack to cool.
- To make chocolate cream combine egg yolks and sugar and beat until pale and thick.
- Stir in cornflour and gradually stir in coconut milk.
- Cook on High in microwave for 4-6 minutes, stir every few minutes, until sauce boils and thickens.
- Stir in chocolate and vanilla, until smooth, cover refrigerate until cold.
- Place 1 layer of the torte on serving plate, spread with some of the chocolate custard. Place the second torte layer on top and spread with more chocolate custard.
- Decorate with berries and sifted icing sugar just before serving.
The recipe has 2 egg whites in the torte and 4 egg yolks in the custard. I think next time I will use 4 egg whites in the tortes as well.
Did you bake anything special for Valentine’s Day?
This month I’m linking up with 2 blogging challenges: