There’s nothing to cast a dark cloud over your dessert course like guilty chatter—the talk of diet sabotage or how one rarely orders dessert. This month, we say release your inhibitions, scrap your self-control, and throw proverbial caution to the wind. We’re all about celebrating the unrestrained, the suggestive, the sinful pleasures, if you will. Do you plan your entire meal around dessert? Do you always give in to a craving? Do you find yourself unabashedly downing spoonful after spoonful of the sweet course, even making off with the last bite when your dining partner isn’t looking? We salute you, and we’re showering you with love this month by featuring five decadent desserts from area restaurants and bakeries that taste as appealing as they look.
Torta Cioccolateo
Mozza Mia
“Chocolate, chocolate and more chocolate is what America wants,” says Kip Clayton, VP of Business Development, when describing the inspiration behind the torta cioccolateo ($6) at the newly opened Mozza Mia. It starts with a dense chocolate cake, spread with Nutella hazelnut chocolate spread, then topped with toasted hazelnuts and served with chocolate gelato. Like an Italian version of everyone’s favorite, chocolate cake and ice cream, this dessert is straightforward and simple, much like the rest of the menu at this casual pizzeria. According to Clayton, the portions are more modest than what we’ve come to expect from Parasole (i.e. mammoth-sized slices of key lime pie at Manny’s or towers of red velvet layered cake at Salut), but this one is still big enough to split. 3910 W. 50th St.; 952.288.2882; mozzamia.com
Bavarian Sponge Cake
Patisserie Margo
Margo Bredeson’s Bavarian Sponge Cake ($20), a Valentine’s Day specialty that’s perfect for sharing with your significant other, is all about contrast and texture. It starts with a bottom layer of buttery, melt-in-your-mouth shortbread, topped by a ringed sponge cake done in two colors—a white batter base adorned with hearts made of red batter. The cake is then filled with a soft, creamy, vanilla-bean-flecked Bavarian cream filling. Not to be upstaged, the brandied cherries on top add a hint of tanginess. According to Bredeson, it’s all the textural differences that make this dessert really sing. Rising in popularity over the past few years, it stands to become the bakery’s signature V-Day offering. 5133 Gus Young Ln.; 952.926.0548; patisseriemargo.com
S’more Brownie
Crave
In homage to campfire s’mores—an all-American favorite that is almost universally loved—the S’more Brownie ($7.95) at Crave is built to deliver all of the traditional s’more flavors in one bite. It starts with a rich, uber-fudgy chocolate brownie atop a graham cracker crust, followed by a layer of light marshmallow topping that has been brûléed until golden brown. It’s served with a slightly bitter chocolate ganache and a homemade graham cracker, and finished with a sprinkle of smoked sea salt for a touch of smoky flavor reminiscent of campfire. Order an extra spoon, darling, this one is meant to be shared. 3520 W. 70th St.; 952.697.6000; craveamerica.com
Chocolate Budino
Ciao Bella
Got a discerning palate for chocolate? The chocolate budino ($8.25) at Ciao Bella is made with two reputable brands: Scharffen Berger, because it is slightly bitter and lends itself perfectly to the chocolate lava cake (according to pastry chef Lindsay Zabel), and Varlhona for the chocolate sauce. The lava cake is baked in a ring mold, served warm and topped with house made vanilla gelato, the chocolate sauce and an almond-laced tuille, with cocoa powder sprinkled on the plate. This dessert has been popular since the early days of this contemporary Italian eatery, and depending on your appetite, is generous enough for two. 3501 Minnesota Dr., Bloomington; 952.841.1000; ciaobellamn.com
Passion Cake
Patrick’s Bakery Café
How could you not fall for a dessert with the word “passion” in the title during this month of romance? The passion cake ($4.95 for an individual sized cake) at Patrick’s French Bakery, which owner Patrick Bernet has been making for about eight years, begins with an almond sponge cake made with cinnamon and coconut, then filled with two flavors of mousse—passion fruit and vanilla. The French-inspired dessert is topped with fresh raspberries, which, according Bernet, add a tangy flavor contrast that blends perfectly with passion fruit and a vibrant color that is perfect for Valentine’s Day. 2928 W. 66th St.; 612.861.7570; patricksbakerycafe.com
RECIPE:
Crave’s S’more Brownie Dessert
S’more Brownie (Recipe Below) 1 each
Marshmallow Cream (Recipe Below) ½ cup
Chocolate Sauce ¼ cup
Smoked Sea Salt As needed
- Spread Marshmallow Cream evenly over the top of the brownie.
- With a Brulee torch, toast the top of the Marshmallow Cream until golden brown.
- Drizzle Ganache on plate below brownie.
- Sprinkle smoked sea salt over top of brownie.
Graham Cracker Base:
Butter 9 oz
Graham Cracker Crumbs 3 cup
Brown Sugar ¾ cup
Salt ¾ tsp
All Purpose Flour ½ cup
- Divide all ingredients except flour and salt into three. A third at a time place ingredients into the food processor and process until mixture begins to create small lumps and butter is fully incorporated.
- Combine the thirds in a large bowl and mix together.
- Add flour and salt, mix well. Line a full size hotel pan with parchment paper.
- Sprinkle crust evenly over the bottom and press down firmly.
Fudge Brownie Base:
Chocolate (Bittersweet 77%) 12 oz
Butter 12 oz
Sugar 2.25 cup
Eggs 6 each
All Purpose Flour 1 and 1/8th cup
Salt 1/4 tsp
- Combine butter and chocolate in a saucepan and melt over low heat, stirring until smooth. Remove from heat and stir in sugar.
- Add eggs, beating with a whisk until incorporated. Stir in flour and salt.
- Pour chocolate mixture over the graham base, spread evenly.
- Bake in middle of oven until tester comes out with crumbs adhering, about 45 - 60 min
Marshmallow Cream
Egg Whites 3 each
Cream of Tartar ½ tsp
Sugar 2/3 cup
Sugar 2 tbsp
Light Corn Syrup ¾ cup
Vanilla 1 tsp
Water 1/3 cup
- In an electric mixer whip whites with cream of tartar until frothy, add the 2 Tbls. of sugar and increase speed whipping until soft peaks form.
- In small sauce pan combine water with the 2/3 cup sugar, and corn syrup, bring mixture to a boil and cook until it reaches the firm-ball stage, about 242-248 degrees.
- Remove from heat and pour slowly into the egg whites with the mixer on low.
- Increase speed to high and continue beating for 5 minutes.
- Add vanilla and beat about 1 more minute until mixture looks like marshmallow cream. Transfer to piping bag for use.
