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Desserts from the Heart

Happy Valentine’s Day! Your special someone will swoon with delight over these irresistible Valentine’s Day treats. Isn’t love sweet?

Love Struck Chocolate Bundt Cake

Love Struck Chocolate Bundt Cake is a heavenly dessert. Perfect for romantic times! Topped with an elegant chocolate glaze, this chocolate cake will leave you in pure bliss. Top with fresh raspberries or whipped cream for extra accents!

Prep time: 20 min
Cook time: 40 min

Ingredients

0 Nonstick cooking spray 2 cups all-purpose flour

1 cup NESTLÉ® TOLL HOUSE® Baking Cocoa 1 teaspoon baking soda

1/2 teaspoon salt 2 cups granulated sugar

1/2 cup butter 1 tablespoon vanilla extract

2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules 4 large egg whites

2 large eggs 1 cup lowfat milk

0 Chocolate Glaze (recipe follows) 0 Fresh raspberries (optional)

Instructions

PREHEAT oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.

COMBINE flour, baking cocoa, baking soda and salt in small bowl. Beat sugar, butter, vanilla extract and coffee granules in large mixer bowl until creamy. Beat in egg whites and eggs. Beat in flour mixture alternately with milk. Spoon batter into prepared pan.

BAKE for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely. Drizzle with chocolate glaze. Serve with raspberries.

FOR CHOCOLATE GLAZE:
WHISK together 1/2 cup powdered sugar, 1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa, 3 tablespoons lowfat milk and 1 tablespoon melted butter in medium bowl until smooth.

Quick Tiramisu

This Quick Tiramisu recipe is an easy version of the classic Italian dessert. Great to make ahead and save time when entertaining.

Prep time: 15 min
Cook time: 10 min
Yields: 12 servings

Ingredients

1 pkg. NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough 3/4 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

3/4 cup cold water 1 pkg. 1/3 less fat cream cheese (Neufchâtel)

1/2 cup granulated sugar 1 container frozen whipped topping

1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa

Instructions

PREHEAT oven to 325° F.

CUT dough into 20 pieces. Shape each piece into a 2 1/2 x 1-inch oblong shape. Place on ungreased baking sheets.

BAKE for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

DISSOLVE coffee granules in cold water; set aside.

BEAT cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in ungreased 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.

White Chocolate Caramel Panna Cotta

Mochaccino-Caramel Lava Cakes

Set hearts aflutter with these individual Mochaccino-Caramel Lava Cakes that excite the senses. A blend of coffee, caramel and chocolate make this dessert a guilty pleasure.

Prep time: 10 min
Cook time: 25 min

Ingredients

0 Nonstick cooking spray 1/2 cup butter

1/2 cup granulated sugar 1/4 cup water

2 teaspoons NESCAFÉ TASTER'S CHOICE French Roast 100% Pure Instant Coffee Granules 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

2 large eggs 1/2 cup all-purpose flour

0 Pinch of salt 4 bite-size caramel-filled chocolates

0 Powdered sugar 0 Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream (optional)

Instructions

PREHEAT oven to 350° F. Spray four 6-ounce ovenproof coffee cups or ramekins with nonstick cooking spray.

MELT butter, granulated sugar, water and coffee granules in medium saucepan over medium heat; stir well. Place morsels in large mixer bowl. Pour melted butter mixture over morsels; beat until smooth. Beat in eggs one at a time, beating well after each addition. Beat in flour and salt.

POUR batter evenly into prepared coffee cups. Drop one bite-size chocolate into center of each cup; press in so that it is completely covered. Place cups on rimmed baking sheet.

BAKE on center oven rack for 24 to 26 minutes or until puffed and center still moves slightly (center will be molten). Cool for 3 minutes. Sprinkle with powdered sugar. Serve immediately with scoop of ice cream.

Recipes

Desserts from the Heart

Love Struck Chocolate Bundt Cake

Ingredients

Instructions

Quick Tiramisu

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Instructions

White Chocolate Caramel Panna Cotta

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Instructions

Mochaccino-Caramel Lava Cakes

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Crisp Ladyfingers with Chocolate Dipping Sauce

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