You have your box of chocolate candies, your bouquet of red roses and perhaps a diamond hidden beneath the petals in hopes of a “yes” when you pop the question. All well and good.
But there’s nothing more romantic on Valentine’s Day than the two of you, sequestered at a cozy table, pinkies entwined, sharing a decadent, shareable dessert. Sure, any dessert cut large enough can be shared, but think over-the-top, overflowing and, it goes without saying, overindulgent.
Anne Braly“Sharing a dessert is special because it is the hallmark of a celebration in our culture, and to eat a dessert on a special day is ingrained in us from Day One,” says Erik Niel, chef and owner of Easy Bistro. “You always share a cake or another dessert for birthdays, weddings, bar/bat mitzvahs and, of course, on Valentine’s Day. Sharing the decadence of chocolate or another sweet makes sense from a psychological aspect because it’s considered an aphrodisiac, which is why shared desserts are so often featured around Valentine’s Day on restaurant menus.”
So here’s a look at several Chattanooga restaurants that will be creating and serving shareable desserts this Valentine’s weekend. Seize your forks and let the sharing begin. And, if you’re looking to add even more ambiance and romance to your meal, reserve one of the most-romantic tables found in each restaurant on the list.
Blood Orange Panna Cotta
A dreamy, creamy dessert made with the juice of blood oranges, sweetened condensed milk and heavy cream.
Where: Easy Bistro, 203 Broad St.
How much: $10
Most romantic table: The corner banquette, table 73. It’s a larger table for two people. Turn slightly inward and shut out the world around you.
Chocolate Souffle with Strawberry Creme Anglaise
A true European-style chocolate souffle. It’s served tableside with strawberry anglaise and chocolate-covered strawberries.
Where: Chato Brasserie, 200 Manufacturers Road.
How much: $9
Most romantic table: Call early and reserve the Chef’s Table, which offers an intimate dining experience and is secluded from other diners. Chefs will interact as much or as little as you want, providing dish descriptions and overseeing the meal. And if you want, you can request that your table be preset with flowers, champagne or any other romantic touch.
Flourless Callebaut Chocolate Cake
Finished with white chocolate shavings, whipped cream and raspberry puree … all made from scratch.
Where: The Acropolis Grill, 2213 Hamilton Place Blvd.
How much: $5.50.
Most romantic table: Reserve table No. 14. It’s an intimate booth in the quiet back corner of the dining room, perfect for a romantic dinner for two.
Hot Chocolate Souffle Cake
A made-from-scratch dessert served with spiked strawberries and strawberries-and-cream frozen custard.
Where: TerraMae Appalachian Bistro, 122 East 10th St.
How much: $16 (or $20 with two champagne cocktails).
Most romantic table: Reserve the table in the back corner of the dining room under the big mirror on the stone wall, next to the window overlooking the patio with a view of the kitchen. Want more privacy? Request to be seated in the library room.
Dolce Per Il Pazzo
An intense sweet-savory dessert “tasting” in which you’ll be presented with a platterful of chocolate truffles, pine-nut brittle, candied citrus, tiramisu and aged pecorino cheese served with grilled bread and truffle honey.
Where: Alleia, 25 East Main St.
Price: $9 (per person).
Most romantic table: While the booths offer a good deal of privacy and are the most-often requested, executive chef Daniel Lindley says he would sit on Alleia’s new heated porch in the Market Street corner table closest to the building.
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If you can’t make it out this Valentine’s day but still want to share dessert with the one you love, here’s one of my favorite small desserts perfect for two. And thanks to Paula Deen for her wickedly good caramel whipped cream.
Chocolate Cobbler
1/2 cup flour
1 teaspoon baking powder
Dash salt
4 tablespoons dark cocoa powder, divided
5 tablespoons half-and-half, divided
9 tablespoons sugar, divided
2 tablespoons unsalted butter, melted
3/4 teaspoon vanilla
1/4 cup brown sugar
3/4 cup hot tap water
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons caramel syrup
Heat the oven to 350 degrees. In a small bowl, whisk together the flour, baking powder, salt and 2 tablespoons cocoa powder. Stir in the half-and-half, 5 tablespoons sugar, butter and vanilla. The batter will be thick. Spread it in an even layer in a small 1 1/2-cup capacity baking dish.
In a small bowl, whisk together the remaining 2 tablespoons cocoa powder, 4 tablespoons of sugar and brown sugar. Sprinkle this over the batter. Pour the hot tap water on top of everything, but do not stir. Place the dish on a cookie sheet to catch any drippings and bake for 35 minutes.
To make the caramel whipped cream, combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.
Serve the cobble warm, topped by the caramel whipped cream.
Contact Anne Braly at abraly@timesfreepress.com.