With over a century of experience hosting weddings, it's safe to say the Mission Inn Hotel & Spa knows a thing or two about seriously romantic evenings. If you're looking for the perfect space for your wedding reception, this Spanish Mission-style venue offers opulence, history, and elegance all in one. And while we love this spot for your big day, we also love the Mission Inn for more immediate festivities, too. Namely, your Valentine's Day celebration.
If you can't make the trip to So-Cal this weekend, there's still some good news. The property's amazing pastry chef, David Blaine, who trained at Le Cordon Bleu, shared the recipes behind one of his most delicious (and sweetest) desserts: The Mission Inn's "Amor and More" trio, which features a decadent molten chocolate treat, red velvet cake, and chocolate-covered strawberries.
Here, Chef David's recipes for the perfect Valentine's Day desserts.
Flourless Molten Chocolate Cake
1 1/8 cups extra bitter chocolate
*1 1/8 cups semi-sweet chocolate
1 7/8 cups butter
9 whole eggs
9 egg yolks
1 cup sugar
1 cup cornstarch
8 balls of fudge or chocolate truffles*
Preheat your oven to 350°. In a bowl, melt chocolate and butter together. In a separate bowl, whip the sugar, eggs, and egg yolks until it reaches three times its original volume. Then, fold the melted chocolate mixture into the eggs. Once the mixtures are combined, fold in the cornstarch. Divide the batter evenly between eight baking dishes and place a fudge ball in the center of each cake. Bake for 10 to 15 minutes, or until cooked.
Red Velvet Cake
*1/2 cup butter
1 2/5 cups sugar
2 1/2 teaspoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 cups buttermilk
1 2/5 cups cake flour
1 1/2 teaspoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt*
Preheat your oven to 350°. Mix together your butter and sugar, then add your eggs, food coloring, vinegar, and vanilla. One ingredient at a time, add your sifted flour, cocoa powder, baking powder, baking soda, salt, and buttermilk to mixture. Bake in a greased pan for 20 minutes, or until the cake bounces back after you touch it.
Melt coarsely chopped semi-sweet chocolate in a microwave safe bowl, stopping to stir until it's thoroughly melted. Then line a tray with wax paper and, holding the strawberries by their stems, dip each into the chocolate. Refrigerate for at least 30 minutes before enjoying.