Chocolate is pleasurable ; we all agree. This valentine; Happiness and passion for chocolate is all around me.
The more I bake , the more I fall for these glossy looking gooey treats .
I am getting very passionate about finding the right texture and flavor,
I believe that good chocolate enjoyed in moderation, should be a part of everyone’s life .
Chocolate acts on the brain , producing a sense of delight ,that no other substance can replicate.
These Gooey , Chocolaty hearts are perfect for valentine ,so let’s indulge.
In this recipe I have managed a strong chocolate flavor, with a good balance of sugar.
It is not too sweet and the after taste is addictive to the palate.
The chocolaty Hearts have a wonderful visual appeal ;
Ideal to nibble with the one you love, and they will not give you guilt later .
Share it with your love !
Recipe –
Ingredients for the cake –
1. one cup of milk
2. 100 gm of butter
3. 100 gm of dark chocolate chopped
4. 2 eggs room temperature
5. 1 teaspoon of vanilla extract
6. 1 cup of all purpose flour
7.Three forth cup of sugar
8. 1 tablespoon of baking powder
9. Half teaspoon of salt
Ingredients for filling –
1. 3 tablespoon of butter at room temperature
2. 6 ounce of dark chocolate chopped
3. 1 cup of icing sugar
4. 1 tablespoon of heavy whipping cream
Ingredients for chocolate Ganache-
1. 50 gm of chocolate
2. 1 cup of heavy whipping cream
Method –
For the cake –
In a heavy bottom saucepan heat milk , butter and chocolate over low heat , until melted.
Let it sit for ten minutes. Preheat the oven at 180* c .
In a clean large bowl , beat the eggs and vanilla extract.
Stir in the chocolate mixture, beat until smooth.
Combine the flour , sugar , baking powder and salt .
Gradually add to the chocolate mixture and mix well.
Better will be little thin . Transfer the batter on a baking tray which is lined
with a parchment paper and is buttered on sides.
Bake for about 25 to 30 minutes , or till the toothpick inserted in the center comes out clean .
When the cake is done let it cool on a wire rack .
Then cover the cake with a plastic cling wrap and keep in the fridge.
The cake has to be firm enough , to cut with heart shaped cutter.
By the time we can prepare the filing and the ganache .
Method for the filling –
In a small sauce pan melt the chocolate .
In a large bowl with a electric hand mixer cream the butter and and sugar until fluffy.
gradually add in the melted chocolate and whipping cream .
Transfer the filling in a piping bag.
Method for chocolate ganache –
In a heavy saucepan heat the cream, at low flame .
Do not bubble it , add the hot cream into the chopped chocolate pieces.
Let it sit for some time , then gradually mix it with a rubber spatula.
The ganache should be of the pouring consistency.
To assemble the cake cut out the small hearts from the cake as many as possible,
The number depends on the size of your baking sheet and the cutter you are using.
I had 16 hearts from my cake and after putting them together there were 8 final chocolate hearts to enjoy.
On one heart spread the filling and place the other heart on top.
Then place them over a wire rack with a tray under, and pour over the ganache .
Pour it slowly and cover all the sides carefully.
You can decorate the top with any decorations available at home.
Two heats melt into one . Enjoy 🙂
