Historically, St. Valentine is known to only spread love amongst humans. Nevertheless, what if this was extended to one’s love for food? Cupid might as well strike a juicy burger or a sumptuous brownie! The opportunities are endless.
Prepare to fall in love forever as you celebrate this Valentine’s Day with a lot of love and some beautiful flavours. Chef Gaurav Chadha, in-house Chef Dr. Oetker India, Chef Nader Shaikh, Executive Chef at Sheraton Grand Pune Bund Garden Hotel and Chef Shreyas Gharat, Sous Chef, Le Meridien Mahabaleshwar Resort, and Spa will help you make your Valentine’s Day special at home.

- Chocolate Cake with raspberries: Pre-heat oven to 180°C. Mix chocolate bake mix, butter, milk, water, sugar & cocoa powder until batter is smooth. Bake for 30 mins in a heart-shaped mold or until a toothpick inserted in the center, comes out clean. Let it cool for 10-15 minutes and then cut it horizontally, into 2 parts. Take one piece of cake and spread a layer of cream, place the second piece of cake on top and finally cover it with another layer of cream. Decorate the cake with berries, rose petals and relish it with your love.

- Ginger Berry passion – Wash and clean all berries and cook with sugar for 10-15 min on slow flame add agar-agar. Using hand whisker combine cream cheese, milkmaid & whipped cream. Add puree and mix well. Line heart shape mold with ginger cookies. Pour mixture into the mould set it in the refrigerator for 2 hours. Boiled passion fruit puree & agar-agar. When coming at room temperature add heavy cream and soften butter and blend it nicely. Pour the mixture into half hemisphere mold and frizz it for 2 hours.
- Red Velvet Cheese Cake – Stir together vanilla biscuit crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. Beat 220 gms packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Mix eggs, unsweetened cocoa, Sour cream, whole buttermilk, vanilla extract & white vinegar until fully combined. Pour batter into prepared crust. Bake at 160°C for 10 minutes; reduce heat to 145°C, and bake for 1 hour and 15 minutes or until center is firm. Run a knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Beat 80 Gms package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.






