Valentine's Day, also known as Saint Valentine's Day or the Feast of Saint Valentine, is a celebration observed on February 14 each year. It is celebrated in many countries around the world. One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.
Another legend has it that Valentine, imprisoned by Claudius, fell in love with the daughter of his jailer. Before he was executed, he allegedly sent her a letter signed "from your Valentine." How he became the patron saint of lovers remains a mystery but one theory is that the church used the day of St Valentine’s martyrdom to Christianize the old Roman Lupercalia, a pagan festival held around the middle of February.
Each year on February 14th, many people exchange cards, candy, gifts or flowers with their special “valentine.” And this fondant recipe I am going to share with you today is the one I made for 2015 Valentine's Day for my family!
- 200 gr (7.05 ounces) dark chocolate + 2tbsp butter
- 150 gr (3/4 cup) unsalted butter
- 150 gr (1 cup) powdered sugar
- 50 gr (1/3 cup) almond flour
- 2 tbsp pistachio
- 3 eggs
First heavily brush the melted butter all over the inside of the 22x30 cm cake tin. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and 2 tbsp butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk butter together with the sugar until thick and pale. Add the eggs one at a time and beat well. Sift the flour into the eggs, then beat together. Pour the melted chocolate into the egg mixture and continue beating until you get a smooth batter.
Add the pistachios, stir well and pour into the cake tin and bake at 150 C / 300 F for 30 minutes. Remove from the oven, let cool and divide into small squares, sprinkle with powdered sugar or spread warm chocolate glaze over top of the fondant and garnish with white chocolate shaves.
ps: If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until finely ground.