HEART CAKE
This chocolate cake is the perfect Valentine's Day cake. I made it for my husband last year. It is filled with ganache and in general not an overly sweet cake, but that's how we like it.
Provided by vewohl
Categories Desserts Frostings and Icings Chocolate
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
- Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
- Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
- Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
- Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
- Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
- Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
- Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.
Nutrition Facts : Calories 744.6 calories, Carbohydrate 68.5 g, Cholesterol 167.2 mg, Fat 48.3 g, Fiber 3.1 g, Protein 15.2 g, SaturatedFat 20.3 g, Sodium 69.1 mg, Sugar 52.2 g
RICH CHOCOLATE HEART CAKES
This sumptuous cake is scented with a touch of rosemary, which symbolizes remembrance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Separate rosemary into small bunches. Beat egg white with a drop or two of water until it is very loose. Place superfine sugar in a small, shallow bowl. Lightly brush one sprig of rosemary with the egg white. Sprinkle superfine sugar over the damp bunch of rosemary; shake to remove excess. Transfer rosemary to a cooling rack to dry, at least 1 hour. Repeat until all rosemary is used; set aside sugared rosemary. (It will keep at room temperature for about 24 hours.)
- Preheat the oven to 275 degrees with two racks centered. In the top of double boiler, or in a heat-proof bowl set over simmering water, melt butter and chocolate together, stirring frequently, about 5 minutes. Set mixture aside to cool.
- In a medium bowl, lightly beat egg yolks, and stir them into the cooled chocolate mixture. Add granulated sugar, flour, and baking powder to the chocolate mixture, and stir to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites just until soft peaks form. Stir one-third of the egg whites into the chocolate mixture to lighten it. Fold the chocolate mixture into the remaining egg whites, just until combined. Spoon the batter into twelve 3 3/4-inch heart molds with removable bottoms. Transfer molds to a rimmed baking sheet. Bake until centers spring back when touched, about 45 minutes. Transfer molds to a wire rack, and let sit 5 minutes. Unmold cakes. (After they have cooled, if not using right away, cover cakes lightly with plastic wrap.)
- To serve, place a cake on serving plate. Pour warm ganache over it; sprinkle with praline, if using. Top with a second and then a third cake layer, drizzling each with ganache. Repeat to make 3 more servings. Sprinkle cakes with praline if desired, and garnish with sugared rosemary. Serve.
CHOCOLATE HEART OF DARKNESS CAKES
Steps:
- Make the dark chocolate truffle hearts. Place 8 ounces chopped semisweet chocolate in a small bowl. Heat 3/4 cup heavy cream in a small saucepan over a medium heat. Bring to a boil. Pour the boiling cream over the chopped chocolate. Set aside for 5 minutes before stirring with a whisk until smooth. Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about an inch of the inside edges of the pan. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until firm to the touch. Line a 10 to 12-inch dinner plate with parchment paper or waxed paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons (a bit more than an ounce each) of ganache onto the paper. Wearing a pair of disposable vinyl (or latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. You should refrain from indulging in them since absence of a truffle in a cake will make the heart grow darker. Return each formed truffle onto the paper lined plate, and place in the freezer while preparing the cake batter.
- Make the chocolate cocoa cakes. Preheat the oven to 325 degrees F. Lightly coat the inside of each individual nonstick muffin cup with the 2 teaspoons melted butter. Set aside until needed. In a sifter, combine 2/3 cup all-purpose flour and a 1/2 cup cocoa powder. Sift onto a large piece of parchment paper (or waxed paper) and set aside until needed. Melt 8 ounces chopped semisweet chocolate and 5 ounces butter in the top half of a double boiler over medium-low heat. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 6 to 7 minutes. Remove from the heat and set aside at room temperature until needed. The chocolate and butter may also be melted in a medium glass bowl in a microwave oven set at medium power for 2 minutes. After removing the chocolate and butter from the microwave oven, use a rubber spatula to stir until smooth.
- Place 3 eggs, 2 egg yolks, and 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on a medium-high speed for 2 minutes until the mixture is slightly frothy. Add the melted chocolate and butter and mix on low speed to combine, about 15 seconds. Continue to operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, stop the mixer and scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix on medium to combine, about 15 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined. Portion 3 heaping tablespoons (about 2 1/2 ounces) of the cake batter into each individual muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes. Remove the truffles from the freezer.
- Remove the muffin tin from the oven, and moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing each truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake until a toothpick inserted into the cake (not the truffle) comes out clean, about 17 to 18 minutes. Remove the cakes from the oven and cool at room temperature for 20 minutes. To remove the cakes from the muffin cups, hold the top edges of the baked batter part of a cake, and give each cake a slight twist to loosen it from the inside cup. Then insert the pointed tip of a knife into a top outside edge of a cake and loosen it so that you can gently pull each baked cake out of each cup. Serve immediately while still warm.
- After the Chocolate Heart of Darkness cakes have cooled to room temperature, you may keep them covered with plastic wrap for up to 24 hours at room temperature, or in the refrigerator for 3 to 4 days. The cakes may be rewarmed in a microwave oven, and they are extraordinary. Make sure the cakes are at room temperature, then heat them 1 or 2 at a time for 30 to 40 seconds in a microwave oven set on defrost power. Instead of drying out, the cake will be warm and moist, and the truffle center will be a hot ooze of ecstasy. For extra indulgence, serve the warm Chocolate Heart of Darkness cakes with white chocolate ice cream or unsweetened whipped cream. For me, a glass (forget the golden goblet) of Warre's 1985 Porto will have a salubrious effect.
CHOCOLATE HEART CAKE
Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease or spray bottoms only of foil pans. Make cake batter as directed on box. Pour into pans.
- Bake 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread frosting over cakes. Decorate with candies. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 25 g, TransFat 1 1/2 g
More about "chocolate heart cake recipes"
10+ INDULGENT CHOCOLATE HEART CAKE RECIPES - YOUTUBE
From youtube.com
Author Mr. CakesViews 12.7M
CHOCOLATE HEART CAKE RECIPE - COOK.ME RECIPES
From cook.me
CHOCOLATE HEART CAKE | ANNABEL KARMEL
From annabelkarmel.com
CHOCOLATE HEART CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
CHOCOLATE HEART CAKE RECIPE - NIGERIAN FOOD TV
From nigerianfoodtv.com
Reviews 6Category Cake RecipesServings 8Total Time 1 hr 10 mins
- Preheat oven to 150ºC (302ºF). Lightly grease and flour a 9-inch heart cake or round cake with butter or a non stick cooking oil spray. Also line the base with baking/parchment paper for easy release.
- Now combine the flour, sugar, cocoa powder, the baking powder and salt in a large bowl. Whisk together until well combined .
- Gradually pour in the boiling water or the coffee solution, and mix until well combined, that is, it should be thin and runny in consistency.
SIMPLE CHOCOLATE HEART CAKE DECORATING RECIPE FOR DARLING …
From youtube.com
CHOCOLATE HEART CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE BUNDT CAKE - CHEFJAR
From chefjar.com
RECIPE: CHOCOLATE HEART CAKE STEP BY STEP WITH PICTURES
From handy.recipes
HOW TO MAKE A BREAKABLE CHOCOLATE HEART - OUR BAKING BLOG: …
From blog.wilton.com
BOOZY CHRISTMAS CHOCOLATE TRUFFLES RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
CHOCOLATE HEART CAKE RECIPE | DR. OETKER
From oetker.co.uk
EASY CHOCOLATE MOUSSE CAKE RECIPE - YUMMY.PH
From yummy.ph
FANCY CHOCOLATE HEART CAKE DECORATING IDEAS DELICIOUS
From youtube.com
CHOCOLATE HEART CAKE RECIPE - JOYOFBAKING.COM
From joyofbaking.com
CHOCOLATE HEART CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
10+ INDULGENT CHOCOLATE HEART CAKE RECIPES - YOUTUBE
From youtube.com
15+ EASY HEART-HEALTHY BREAKFAST RECIPES | EATINGWELL
From eatingwell.com
FANCY CHOCOLATE HEART CAKE DECORATING IDEAS - YOUTUBE
From youtube.com
BEST CHOCOLATE CAKE RECIPE - I HEART NAPTIME
From iheartnaptime.net
CHOCOLATE HEART CAKE | VALENTINE'S DAY SPECIAL - MINTS RECIPES
From mintsrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love