Most Delicious Dessert Recipes For A Date Night At the City’s Coziest Spot: Your Home

Among the several creative date ideas out there, cooking or baking together is an especially fun option. Together, you can explore new recipes and figure out measurements, get to baking, and enjoy the goods. Light some candles, pour some coffee and bustle around the kitchen. It’s sure to be a fun afternoon. But what dessert should you make together? These are our recommendations for the most delicious dessert recipes as you embark on this intimate, cozy culinary adventure together.

Chocolate truffle cake

One of the classics, truffle cakes are easy to make and satisfying to eat.

Ingredients:

For the Chocolate Frosting

• 510 gms semi-sweet or dark chocolate (finely chopped)
• 450 gms heavy cream
• 220 gms unsalted butter

For the Chocolate Cake

• 330 gms all-purpose flour
• 330 gms granulated sugar
• 165 gms Dutch-processed cocoa powder (sifted)
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 60 gms vegetable oil
• 178 gms buttermilk (room temperature)
• 2 teaspoons vanilla extract
• 178 gms hot water

For the Assembly

• 227 gms chocolate flakes or chocolate sprinkles
• Large star piping tip

Directions:

Make the Chocolate Frosting

• Place chopped chocolate into a large heatproof bowl.
• In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
• Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
• Stir gently until completely smooth.
• Allow to thicken and set overnight.

Make the Chocolate Cake

• Preheat oven to 350°F. Grease two 8″ cake rounds, dust with cocoa powder, and line bottoms with parchment.
• Place flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer. Mix until well combined.
• In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Pour in hot water slowly while whisking constantly.
• Add wet ingredients to dry and mix on medium for 2 to 3 minutes. The batter will be very thin.
• Pour the batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.

Assemble the Cake

• Place one layer of cake onto a cake stand or serving plate. Top with a thin layer of chocolate frosting. Spread evenly.
• Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
• Frost the cake and smooth the sides and top, reserving a small amount of chocolate frosting for the top decorations, if desired. Place the cake back in the fridge for 20 minutes to set.
• Place a bowl upside-down on a baking sheet. Place cake on inverted bowl so that the sides hang over.
• Gently press chocolate flakes (or chocolate sprinkles) into the sides and top.
• Pipe dollops of reserved chocolate frosting on top using a large open star tip, if desired.

Fruit tarts

Another great option that you can make together is the fruit tart, which is elegant, fruity and easy to make.

Ingredients:

For the pastry cream

• 488 gm whole milk
• 200 gm granulated sugar
• 6 egg yolks
• 32 g cornstarch
• 0.25 teaspoon Salt
• 1 teaspoon vanilla extract

For the tart dough

• 7 tablespoons butter softened
• 60 gm powdered sugar
• 1 egg
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon Salt
• 156.25 g all-purpose flour sifted
• 0.25 teaspoon baking powder

For the fruit tart

• 473.18 ml Fresh-cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi
• Apricot jam melted, as needed

Directions:

To make the pastry cream

• In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding.
• In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
• Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour into a bowl.
• Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.

To make the tart dough

• In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes.
• Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
• Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust

• Preheat oven to 350°F. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
• Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches, or substitute a pie plate).
• Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans. Bake for 12 minutes.
• Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

To assemble the fruit tart

• Fill the cooled tart crust with chilled pastry cream. Arrangethe fruits in a decorative pattern.
• Using a pastry brush, brush fruit with melted apricot glaze.