ANTI-VALENTINES ANCIENT ROMAN-STYLE
Candlelit dinner in a restaurant suddenly eye-wateringly expensive, a single rose rattling in its cellophane wrapper, chocolates filled with chemical cherry liqueur, and greetings cards covered with hearts and teddy bears and hearts and pictures of champagne and hearts: these are contemporary references to St Valentine’s Day.
How much more seductive would it be to celebrate Lupercalia as the Ancients did?
On the 15th February, naked youths of noble birth, anointed with the blood of sacrificed goats, and carrying strips of the animals’ hide, would run through Rome in a spirit of hilarity and lash waiting females in order to promote fertility and assist with pregnancy.
If this sounds too overtly carnal, how about taking the advice of Ovid in his Ars Amatoria on how to secure a woman or man, how to seduce him or her, and how to keep him or her from being stolen by another? His tips include knowing where to look to find the beloved as he or she will not just fall from heaven.
According to Ovid, the theatre is a particularly good place to meet beautiful women. He warns men to wear well cut and spotless togas, and to avoid having dirty, long fingernails and visible nasal hairs.
Beware, too, the persuasive effects of low lighting and alcohol which can mask a woman’s true looks, he says.
Women, however, he advises, should use to their advantage all the tricks that cosmetics can offer, while not letting any man observe their application: hide the work in progress, he suggests. Wear simple, unostentatious clothes, revealing a slightly exposed shoulder or upper arm. Sing, play an instrument and learn to play board games, he tells women, and beware of fops.
But if all this sounds too much like hard work, I heartily recommend that you make these cookies. Simple to make, they are rich and decadent and infinitely seductive.
Ingredients (Makes 24)
300g good quality dark chocolate (70% cocoa)
45g unsalted butter
225g plain flour
35g unsweetened cocoa powder
1/4 baking powder
1/2 tsp salt
4 large eggs
300g caster sugar
finely grated zest of 2 medium-sized oranges
1 tbsp fresh orange juice
80g icing sugar
2 baking sheets, lined with non-stick baking parchment
- Place a heatproof bowl over a saucepan of boiling water (without the water touching the bottom of the bowl). Into the bowl break the chocolate into pieces and add in Nutella and butter. Allow to melt slowly, stirring occasionally until it turns glossy, molten and smooth. Remove the bowl from heat and set aside to cool.
- In a large bowl, sieve together flour, cocoa powder, baking powder and salt.
- In an electric mixer fitter with the paddle, or in a large bowl by hand, beat together eggs and sugar for 2-3 minutes until creamy, thick and pale. Pour in orange zest and juice and beat again to combine.
- Pour the molten chocolate mix into the egg mixture and very gently fold together so as not to lose the aeration. Pour in the sieved dry ingredients and, again, fold gently until just combined.
- Cover bowl and let the mixture cool in the fridge for half an hour.
- Preheat oven to 170°C. Sieve icing sugar into a bowl. Remove the cookie dough from the fridge and roll the dough into spheres of about 40g each. Roll each one in the icing sugar to coat thoroughly, then place on the tray, leaving about 5cm space between each.
- Place in oven to cook for 8-12 minutes, (checking after 8). They should be soft to the touch and feel slightly undercooked. Remove from oven and set aside to cool. They will continue to cook as they cool. If you can manage to resist them, store in a an airtight container for a week (they get fudgier over time), or freeze in an airtight container for 2 months.
HUNGRY FOR MORE?