pasta for valentine's day
in case you need another reason to eat carbs; plus, a chocolate cake
Happy almost Valentine’s Day, everyone! If you’ve been here a while, you might know that we’re pretty low-key about V-Day around here. Still, any occasion to celebrate love—and the good things in this world—is high priority in my book, even if it comes with a deluge of overpriced chocolate, oversized teddy bears, and everything pink. And although I might eschew gifts and glitz, I definitely won’t pass up another reason to eat pasta—and this holiday, of romance and grand gestures, is made for rich and luxurious carbs.
So! Whether you’re planning a date night in, a gathering with friends, a solo glass of wine on the couch, or, honestly, nothing at all, here are some romantic-ish recipes from the archive to inspire your Valentine’s Day menu:
From scratch
Casunziei all’ampezzana (beautiful beet & potato ravioli)
From the box
Fettuccine with mushrooms, eggs & cheese (sorta carbonara)
BONUS: I am not a baker, but I thought I’d share the recipe for a chocolate cake I like to make this time of year. It’s based on the famous Silver Palate chocolate cake (by way of The New York Times), and, not to say it needs changing, but I’ve made a few tweaks here and there that make it extra moist and chocolatey.
Stay tuned for next week’s new recipe, which will make for an excellent belated Valentine’s Day dinner, too. In the meantime, wishing you only good things for the holiday, and hoping you can spend some time with the people you love.
—Meryl
Valentine’s Day Chocolate Cake
Based on The Silver Palate’s Chocolate Cake, from The New York Times and The Silver Palate Cookbook by Sheila Lukins and Julee Rosso
Serves 12
For the cake
½ cup (1 stick; 115 grams) salted butter, plus more for greasing the pan
1⅔ cups (335 grams) granulated sugar, plus more for the pan
4 ounces (115 grams) unsweetened chocolate
3 tablespoons (20 grams) cocoa powder (preferably dark)
1 cup (240 ml) hot coffee
1 teaspoon vanilla extract
2 large eggs, whites and yolks separated
½ cup (120 grams) sour cream
1 teaspoon baking soda
1¾ cups (240 grams) unbleached all-purpose flour
1 teaspoon baking powder
Pinch of kosher salt
For the frosting
2 tablespoons (30 grams) unsalted butter
¾ cup (125 grams) semisweet chocolate chips
¼ cup plus 2 tablespoons (90 ml) heavy cream
125 grams (1 cup) confectioners’ sugar, sifted
2 tablespoons (13 grams) cocoa powder (preferably dark)
1 teaspoon vanilla extract
Pinch of kosher salt
Note: Metric measurements are my own.
Heat the oven to 350°F. Melt about a tablespoon of butter and use a pastry brush to thoroughly coat a 10-inch Bundt or tube pan (I use a nonstick Bundt). Dust the inside of the pan with sugar, turning it as needed to make sure every crevice is coated.
Cut the chocolate and butter into small pieces and place in a large heatproof bowl, along with the cocoa powder. Pour over the hot coffee and let stand until until the chocolate and butter are melted. Whisk in the vanilla and sugar, then the egg yolks one at a time.
In a small bowl, mix together the baking soda and sour cream, then whisk into the chocolate mixture. Sift together the flour and baking powder and add to the batter, along with a pinch of salt. Mix thoroughly.
With an electric mixer or by hand with a whisk, beat the egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 1 hour, then unmold and cool completely before frosting.
For the frosting
Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
Thank you. Loved your newsletter outlining incredible suggestions. And, the Chocolate Cake is a must recreate.