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CHOCOLATE HEART-SHAPED CAKE WITH CHOCOLATE GLAZE
Bake this delicious, dense chocolate cake in a heart-shaped pan for Valentine’s Day, or in an 8-inch round pan for any day of the year! If you can’t find a heart-shaped cakepan, use a round pan and cut the finished cake into a heart.
Ingredients
- 9.7 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
- 18 tablespoons unsalted butter
- 5 eggs, separated
- 1 – 2 tablespoons brandy
- 1/3 cup sugar
- ½ cup flour
- ¼ teaspoon baking soda
- Pinch of salt
Glaze Ingredients
Method
Grease and line a heart-shaped cake pan or 8-inch round pan with parchment paper.
Preheat the oven to 300 degrees F.
Break the chocolate into pieces and melt, with butter, in a bowl over simmering water. Stir occasionally until melted. Remove from the heat to cool slightly.
Whip the egg yolks, brandy and sugar in an electric mixer until thickened and creamy. Fold in the cooled chocolate mixture. Sift the flour and baking soda over the top of egg yolk mixture until all the flour is combined.
In a clean bowl with a clean beater, whisk the egg whites and salt until they form soft peaks. Gently fold into the chocolate mixture until completely combined, being careful to blend until incorporated and no white streaks remain, but not long enough to deflate.
Pour the mixture into the prepared pan and bake for 50 to 60 minutes. Bake until the cake is just firm to the touch. Remove from the oven and allow the cake to cool in the baking pan.
To make the glaze, melt the chocolate with the heavy cream in the top of a double boiler over simmering heat. Stir until smooth and melted. Let it cool to room temperature and a soft, spreadable consistency.
Turn the cake out of the pan. Cut the heart shape. Lightly spread the glaze over the cake.
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