See Also: Chocolate heart cake with chocolate glaze(recipes)
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Chocolate heart cake with chocolate glaze (recipes)






Makes 12 slices



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



300g/11oz good-quality dark chocolate at least 70% cocoa solids, broken into pieces250g/9oz unsalted butter5 eggs, separated1-2 tbsp brandy, amaretto or Grand Marnier75g/3oz caster sugar100g/4oz self-raising flourpinch of saltFor the glaze:175g/6oz good-quality dark chocolate, broken into pieces200ml/7fl oz double cream20cm/8in heart-shaped cake tin, greased and lined with baking paper. If you can' t get a heart-shaped tin, use a round tin and cut the cake into a heart shape when cooked.



Method



1. Preheat the oven to 150C/300F/Gas 2. 2. To make the cake, place the chocolate and butter in a bowl over a pan of gently simmering water. Leave until melted and smooth, stirring only once or twice. Allow to cool slightly. Keep the pan of water to use for making the glaze, as anything that saves on the washing up is always a bonus!3. Place the egg yolks, brandy or liqueur and sugar in a bowl and whisk until thickened and creamy, ideally with an electric whisk. Fold in the cooled chocolate mixture, then sift the flour over the top, also folding in until all of the flour is incorporated. 4. Whisk the egg whites with the salt until they form soft peaks. Gently fold into the chocolate mixture until completely combined, being careful not to knock out all of the air. Pour the mixture into the heart-shaped tin and bake for 50-60 minutes.or until just firm to the touch. Remove from the oven and allow to cool in the tin.5. While the cake is cooking, make the rich, gooey glaze. Put the chocolate and cream in a bowl and place over the pan of gently simmering water the one you saved from making the cake. Leave without stirring until the chocolate has just melted, then briefly stir until smooth. This can now be left to cool at room temperature until it reaches a soft, spreadable consistency.6. Turn the cake out of the tin on to a large serving plate. Lightly spread the glaze over the top of the cake, creating a heart-shaped swirl in the centre. Now all you need is your other half and a couple of forks.