RICH CHOCOLATE HEART CAKES
This sumptuous cake is scented with a touch of rosemary, which symbolizes remembrance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Separate rosemary into small bunches. Beat egg white with a drop or two of water until it is very loose. Place superfine sugar in a small, shallow bowl. Lightly brush one sprig of rosemary with the egg white. Sprinkle superfine sugar over the damp bunch of rosemary; shake to remove excess. Transfer rosemary to a cooling rack to dry, at least 1 hour. Repeat until all rosemary is used; set aside sugared rosemary. (It will keep at room temperature for about 24 hours.)
- Preheat the oven to 275 degrees with two racks centered. In the top of double boiler, or in a heat-proof bowl set over simmering water, melt butter and chocolate together, stirring frequently, about 5 minutes. Set mixture aside to cool.
- In a medium bowl, lightly beat egg yolks, and stir them into the cooled chocolate mixture. Add granulated sugar, flour, and baking powder to the chocolate mixture, and stir to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites just until soft peaks form. Stir one-third of the egg whites into the chocolate mixture to lighten it. Fold the chocolate mixture into the remaining egg whites, just until combined. Spoon the batter into twelve 3 3/4-inch heart molds with removable bottoms. Transfer molds to a rimmed baking sheet. Bake until centers spring back when touched, about 45 minutes. Transfer molds to a wire rack, and let sit 5 minutes. Unmold cakes. (After they have cooled, if not using right away, cover cakes lightly with plastic wrap.)
- To serve, place a cake on serving plate. Pour warm ganache over it; sprinkle with praline, if using. Top with a second and then a third cake layer, drizzling each with ganache. Repeat to make 3 more servings. Sprinkle cakes with praline if desired, and garnish with sugared rosemary. Serve.
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Said Faraj
[email protected]These cakes were delicious! I will definitely be making them again.
Tiondi Simon
[email protected]Overall, I thought these cakes were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Cole Meyo
[email protected]I had a little trouble getting the cakes to bake evenly, but I think that was because my oven wasn't calibrated properly.
Ana's Ghumman
[email protected]These cakes were a little too dense for my taste, but they were still very good.
Remember Rhyme
[email protected]I loved the rich chocolate flavor of these cakes. They were perfect for a special occasion.
Joyce Kasinger
[email protected]These cakes were amazing! I will definitely be making them again and again.
Cynthia Malley
[email protected]Overall, I thought these cakes were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Md:sattar Sattar
[email protected]I had a little trouble getting the cakes to rise properly, but I think that was because my oven wasn't hot enough.
aboubacar sako
[email protected]The raspberry filling was a bit too tart for my liking, but I think that's just a personal preference.
Federico Sabbioni
[email protected]These cakes were a little too sweet for my taste, but they were still very good.
ChangmGr official
[email protected]The only thing I would change about this recipe is to add a little more chocolate to the batter.
Hezy
[email protected]I love how easy these cakes were to make. I was able to whip them up in no time.
Kabelo Mokone
[email protected]The texture of these cakes was perfect - light and fluffy on the inside, with a slightly crispy exterior.
Toffic
[email protected]These cakes were delicious! I will definitely be making them again.
Babu Lama
[email protected]I made these cakes for Valentine's Day and they were a huge success! My girlfriend loved them.
Phillip Bellinger
[email protected]These chocolate heart cakes were a hit with my family! They were so rich and decadent, and the raspberry filling was the perfect touch of sweetness.