Love is in the Air…and in the Cocktail…and in the Dessert!
Now that the Super Bowl is over, it’s time to shift your focus to something a little more….romantic. Valentine’s Weekend is quickly approaching, so now’s the time to figure out how you’re going to make this a special holiday for that special someone.
To help make this easier on you, we’re offering a couple of recipes that are sure to make an impression. The first is for Morton’s Valentine Cocktail, the Red Velvet. Get your evening off to a sweet start with this sparkling concoction that looks pretty and tastes even better. It’s simple…
The Red Velvet
2 oz Lindemans Raspberry Lambic
4 oz Prosecco
.5 oz Chambord
In a mixing glass, stir in ingredients with 2 ounces of ice for 5 seconds. Strain into Champagne flute. Squeeze lemon peel over glass and garnish with a fresh raspberry on a pick. (Note: Drink should have a foam cap)
To end your evening on an even sweeter note, impress your loved one with Morton’s Legendary Hot Chocolate Cake! This is our number one dessert, followed by soufflés. If you like molten chocolate cakes, you’ll be thrilled at how easy these are to make. To get the right consistency, though, you must bake small, individual cakes (for these, you will need 6-ounce soufflé dishes or ramekins). If you need a visual, check out this YouTube video of a cooking demonstration.
Morton’s Legendary Hot Chocolate Cake
1 1/2 cups unsalted butter, at room temperature, plus more for the soufflé cups
12 ounces bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners’ sugar
3/4 cup all purpose flour
18 fresh raspberries
6 scoops vanilla ice cream
1. Preheat the oven to 350 degrees F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out excess sugar.
2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer
4. Put the confectioners’ sugar and flour in a fine mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared soufflé cups, leaving about 1/4 inch of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
If you’d rather sit back and let someone else do all the work, call your preferred Morton’s location and make a reservation during the weekend of February 11 – 14. We wish you a Valentine’s filled with good company, good food and good drinks. Cheers!