By Julia Boyle
THE ERICKSON TRIBUNE

No food symbolizes Valentine’s Day more than chocolate.

Most sources say it came from the ancient Aztecs, who considered the sweet, dark substance to be a royal aphrodisiac. In the Middle Ages, the date for Valentine’s Day was chosen because people believed that birds began to mate  during the second week of the second month. And so the marriage was formed between the irresistible food and the day of love.

Today, Valentine’s Day is ruled by chocolate in all forms imaginable. From rich truffles and delicate hearts to cakes and tortes and cookies, chocolate makes its mark.

Cottage pudding

Serves 9-12

Sponge shortcake
1 cup all-purpose flour, sifted
1 tsp baking powder
¼ tsp salt
2 eggs
1 cup sugar
2 Tbsp butter
½ cup milk
1 tsp vanilla

Directions
• Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.
• Beat two eggs in mixer until thick and lemon-colored, about three minutes at high speed. Gradually add sugar, beating at medium speed for five minutes.
• By hand, quickly fold dry ingredients into egg mixture. Heat milk and butter in small saucepan until butter almost melts. Stir into batter with the vanilla. Pour into 8 x 8 x 2 pan that is lined with wax paper. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes. Remove from pan.

Chocolate sauce
1 oz unsweetened chocolate
2 Tbsp salted butter
1/2 cup boiling water
1/2 cup sugar
1/2 tsp vanilla
1 Tbsp cornstarch

Directions
In a small saucepan, pour boiling water over chocolate and butter and stir until melted. Stir together sugar and cornstarch, and add to chocolate mixture. Bring to a boil, stirring at beginning.

Let boil three to four minutes over low heat, stirring occasionally. Remove from heat. Stir in vanilla.