Chocolate heart shaped cakes
This delicious chocolate cake recipe was given to me by Gerhard Jeune of Konditor and Cook in London. Gerhard's love of baking and his patience with a Kiwi girl who wanted to know everything was inspirational. The method may appear complicated, but give it a try.
|30 g||Cocoa powder, (Dutch process)|
|1 tsp||Baking soda|
|100 g||Dark chocolate, 70% cocoa|
|175 g||Brown sugar|
|220 g||Brown sugar|
|300 g||Plain flour|
- Heat the milk until almost boiling. Take off the heat and stir in the brown sugar and chocolate. Stir until the chocolate is melted.
- Cream the butter and second measure of brown sugar until light and fluffy. Beat the eggs lightly and gradually add to the creamed mix.
- Sift the flour, cocoa and baking soda. Add the sifted flour to the creamed mixture, then add the chocolate mixture. (This is a very runny mixture.)
- Pour the mixture into a greased heart-shaped cake tin and bake for 45-60 minutes at 180C, or until a skewer inserted comes out clean.
- Alternatively, pour into greased muffin tins and bake for 20 minutes. Cool.
- Place the cooled cakes on a rack with a clean tray underneath. Pour the ganache over the cakes to completely cover.
- Allow to set out of the fridge. Remove from the rack by sliding a palette knife or the loose base of a cake tin underneath and place on a plate.
- Melt the chocolate. Heat the cream to just below boiling point, then add to the chocolate and beat with a wire whisk until shiny and smooth. Cool until the ganache starts to thicken.
Makes 6 heart-shaped cakes or a 26cm cake.