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Heart Cake
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Indulgent chocolate cake with luscious ganache, ideal for special celebrations like Valentine's Day or anniversaries.
Ingredients:
  • 0.5 cup unsalted butter
  • 1 tablespoon unsalted butter
  • 0.66666668653488 cup white sugar
  • 1 teaspoon vanilla sugar
  • 5 ounces dark chocolate, chopped
  • 1.5 cups almond meal
  • 0.25 cup dry bread crumbs
  • 5 ounces 70% dark chocolate, broken into small pieces
  • 0.75 cup confectioners' sugar
  • 2 tablespoons unsalted butter
  • 3 drops almond extract
  • 1 (4 ounce) package red marzipan
  • 2 tablespoons assorted candy decorations, such as pink hearts, silver balls, etc.
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch heart-shaped pan and coat it with breadcrumbs.
  • In a bowl, use an electric mixer to cream 1/2 cup plus 1 tablespoon of butter. Mix in 2/3 cup of white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until the mixture is light and foamy.
  • Melt 5 ounces of chocolate in a double boiler over simmering water, stirring often to prevent scorching. Let it cool slightly, and then mix it into the egg mixture. Combine almond meal with bread crumbs and gently fold into the chocolate batter. Transfer the batter into the prepared pan.
  • Bake on the lowest rack in the preheated oven for 45 minutes. Allow to cool completely for about 1 hour before removing from the pan.
  • Melt 5 ounces of chocolate in a double boiler over simmering water. Stir often with a rubber spatula until smooth, about 5 minutes. Let it cool briefly before adding confectioner's sugar.
  • Use an electric mixer to blend 1/2 cup plus 2 tablespoons of butter until creamy in a bowl. Incorporate the chocolate-sugar mixture and almond extract until the ganache is silky smooth.
  • 1. Cut the heart cake horizontally into 2 layers and spread a generous amount of chocolate ganache on the bottom layer. Place the second layer on top and coat the entire heart with the remaining chocolate ganache.
  • Roll out the marzipan thinly on parchment paper, then cut out circles using a small glass to create about 12 petals for each rose. Roll one circle into a spiral for the center of the rose, then wrap the next circle around it, ensuring the marzipan sticks together. Use a little water if needed for extra adhesion. Finally, adorn the cake with pink marzipan roses and assorted candies as desired.

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