Best 4 Melting Heart Cakes Recipes
Indulge in the exquisite culinary delight known as melting heart cakes, a symphony of flavors that will tantalize your taste buds. These delectable creations, also known as lava cakes or chocolate fondant, possess a captivating contrast between their crisp exterior and the molten center that oozes like a hidden treasure. Prepare to embark on a culinary journey that will ignite your passion for baking and leave your loved ones craving more.
Check out the recipes below so you can choose the best recipe for yourself!
VALENTINE'S DAY CUPCAKES
Got a sweet tooth? Treat someone special on Valentine's Day with these rich chocolate cupcakes hiding a secret white chocolate truffle centre
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Yield makes 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4 and line a muffin tin with eight paper cases. Melt the butter in a small pan, then leave to cool for 5 mins. Tip the sugar, cocoa and flour into a food processor and whizz to get rid of any little clusters of sugar that are sticking together. Tip in the melted butter and eggs, and blitz to make a smooth batter.
- Scoop a little of the mixture into each muffin case, then lightly press a white chocolate truffle in the centre. Spoon over the remaining mixture, making sure that the truffles are covered. Bake for 15-20 mins until the mixture has firmed up. Leave to cool.
- To decorate the muffins, tip the butter and sugar into a large bowl, add the vanilla and beat with an electric hand whisk until really smooth. Thinly spread a little of the vanilla mixture over the top of the cakes to cover them, taking the icing down the sides to meet the paper case. Beat the cocoa powder into the rest of the icing, then put in a piping bag fitted with a large star nozzle and pipe hearts onto the top of each cake. Add a chocolate heart to decorate for the final flourish.
Nutrition Facts : Calories 758 calories, Fat 43 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 69 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
LITTLE CHOCOLATE HEART CAKES WITH PEARS
I used one of those silicone molds with 8 small heart shapes (hearts are about 2 inches long) and served the hearts as dessert after a romantic dinner.
Provided by eloline
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 56m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place an 8-cavity heart silicone mold onto a baking sheet.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool for 2 minutes.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add melted chocolate, 1/2 cup plus 1 tablespoon flour, egg, and baking powder and mix in. Fold in pear and almonds into batter. Spoon batter into the prepared heart-shaped molds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Cool completely, about 30 minutes, then unmold.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 31 g, Cholesterol 38.5 mg, Fat 14.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 6.8 g, Sodium 71.7 mg, Sugar 15.4 g
CHOCOLATE MELTING CAKE
We discovered this dessert on Carnival Cruise lines, but the measurements were in odd sizes. We revised this to work with standard purchase sizes, AND changed from fresh eggs to pasteurized eggs, since the recipe does not fully cook the eggs in the center of the dessert. If you follow the directions exactly, this dessert is as easy as it is delciious. Note that it can be made ahead and held in the refrigerator until you are ready to finish and serve it, so it's perfect for entertaining.
Provided by Peach Brandy Cottage
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in microwave at 50% power (Defrost)
- Sift flour into pitcher, add sugar, add eggs, mix together.
- Fold in melted chocolate and butter mix
- Pour into small Glass Ramekins (about 3" across)
- (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
- Preheat Oven to 300.
- Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
- Place Heart Stencil on top of dessert and sift powdered sugar.
- Serve Warm.
- This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.
EASY HEART-SHAPED CAKE
This heart-shaped cake combines Ann McGavin Stout's Homemade Vanilla Cake recipe and QueenCook's Easy Valentine's Day Cake frosting recipe. The result is a supremely tasty, no-fail heart cake.
Provided by thehungryscientist
Time 2h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.
- Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.
- Stir flour, cornstarch, baking powder, and salt together in another bowl.
- Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
- Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
- Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.
- Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.
- Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 109.4 g, Cholesterol 140 mg, Fat 36.6 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 22.6 g, Sodium 205.8 mg, Sugar 87.9 g
Tips:
- Use high-quality chocolate. This will make a big difference in the taste of your cakes.
- Make sure your cream is cold. This will help it whip up quickly and smoothly.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes until the centers are just set. Overbaking will dry out the cakes.
- Let the cakes cool completely before serving. This will help them hold their shape.
Conclusion:
Melting heart cakes are a delicious and impressive dessert that are perfect for any occasion. With a little planning and effort, you can easily make these cakes at home. Just be sure to follow the tips above to ensure your cakes turn out perfect.
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