The Electric Kitchen: Express your love via chocolate

Each year on Feb. 14, we show our appreciation for the people we care about by exchanging cards, chocolates and flowers.

Valentine’s Day celebrates relationships and is a wonderful chance to demonstrate your love and showcase your baking skills.

This week we are featuring a few chocolate recipes sure to win the heart of your valentine.

CHOCOLATE MERINGUE TORTE

By Hawaiian Electric Co.

• 2 teaspoons vegetable oil
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1 (12-ounce) package semisweet chocolate chips
• 1 tablespoon instant coffee
• 1/3 cup boiling water
• 1 cup heavy cream
• 1 teaspoon vanilla

Heat oven to 275 degrees. Coat a pie pan in oil.

In a small bowl, beat egg whites until foamy, add cream of tartar and salt; beat until stiff but not dry. Add sugar gradually while continuing to beat. When mixture is very stiff, spread over bottom and sides of pie pan. Bake 1 hour.

Turn off heat and open oven; let cool 30 minutes.

Melt chocolate in double boiler over hot water, stir in coffee and boiling water; beat until smooth and slightly cool.

Whip cream and add vanilla. Fold gently into chocolate mixture; pour into cooled meringue shell. Chill. Serves 8.

Approximate nutritional information, per serving: 400 calories, 23 g total fat, 14 g saturated fat, 35 mg cholesterol, 65 mg sodium, 49 g carbohydrate, no fiber, 43 g sugar, 5 g protein.

CHOCOLATE BONBONS

By Hawaiian Electric Co.

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 egg yolks
• 1 cup milk
• 2 tablespoons butter or margarine
• 1 (6- or 7-ounce) package semisweet chocolate, shaved
• 1-1/4 cups finely chopped nuts

In a pot, combine sugar, flour and salt.

In a bowl, combine egg yolks and milk; add to flour mixture in pot. Add butter and cook over low heat, stirring constantly, until thick enough to hold its shape, 35-40 minutes.

Add chocolate, stir until melted. Chill.

Form into balls, roll in nuts; chill again. Makes 4-5 dozen. Serves 24.

Approximate nutritional information, per 2-bonbon serving: 130 calories, 8 g total fat, 3 g saturated fat, 20 mg cholesterol, 35 mg sodium, 13 g carbohydrate, no fiber, 10 g sugar, 2 g protein.

CHOCOLATE LAVA BARS

By Hawaiian Electric Co.

• 1 (8-ounce) package cream cheese, softened
• 2 eggs
• 1 (16-ounce) box powdered sugar
• 1/2 cup butter, melted and cooled
• 1/4 cup prepared fudge sauce
• 2 tablespoons very strong brewed coffee or espresso
• 1 teaspoon vanilla
• Powdered sugar (optional, for dusting)

>> Crust:

• Nonstick cooking spray
• 1 egg, lightly beaten
• 1/2 cup butter, melted and cooled
• 1 (18.25-ounce) box chocolate cake mix

Heat oven to 350 degrees. Coat 13-by-9-inch baking pan with nonstick cooking spray.

>> To make crust: In a medium bowl, stir together egg and melted butter. Add cake mix until combined (may need to mix by hand as mixture will be thick). Press evenly into the bottom of prepared pan. Bake 15 minutes.

>> To make filling: In a large bowl, beat cream cheese with an electric mixer until fluffy. Add eggs, one at a time, beating on low after each addition until combined. Gradually add powdered sugar, 1 cup at a time, beating on low until smooth. Slowly add melted butter, fudge sauce, coffee and vanilla, continuing to beat on low until just combined. Pour over baked crust.

Bake 35 minutes more (center will not appear to be set). Cool completely in pan on wire rack. Sprinkle with additional powdered sugar, if desired. Cut into 24 bars.

Approximate nutritional information, per bar (not including extra powdered sugar): 280 calories, 14 g total fat, 8 g saturated fat, 60 mg cholesterol, 250 mg sodium, 38 g carbohydrate, 1 g fiber, 28 g sugar, 3 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.