It’s Valentine’s Day, and in this case I’ve provided you with a digital cake with chocolate in the shape of a heart. Super gourmet cake for chocolate lovers that you can prepare for any occasion.
This is a very easy cake that always has its function. You can decorate it according to your wishes and what you have.
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Instructions (1 cake; 8 parts):
Leach the dough with almonds and cocoa:
- 140g soft butter
- 80 g de sucre
- 1 medium egg
- 50 g almond powder
- 30g unsweetened black cocoa
- 240g flour
Ganas installs with milk and mascarpone chocolate:
- 150g milk chocolate
- 150g full liquid cream at least 30% mg
- 250g Mascarpone
instruct:
- D -1, prepare the dough. In a bowl, use a fork to cut soft butter into pieces with sugar.
- Add the eggs and mix again to combine. Then do the same with almond flour.
- Filter the cocoa (it is mandatory!) and add it to the preparation. Mix well to integrate it.
- Finally, add the flour bit by bit. Mix by hand until a ball of uniform, non-stick dough is obtained. Don’t knead it for too long!
- Cut the dough into 2 equal parts and make 2 discs. Wrap it in plastic wrap and leave it in the refrigerator for 1 hour.
- At the end of this time, preheat the oven to 180°C for static heat.
- Prepare cookies. Sprinkle each piece of dough directly on parchment paper, which is 5 mm thick and is slightly larger than the pattern. Be sincere. I still kept my little center and made a few cookies with the remaining dough. But you can keep the leftovers in other ways. If you have time, keep the plate in the refrigerator for 30 minutes before cooking.
- Bake and cook for 15 minutes of big cookies, ten minutes younger.
- Cool on the plate before processing. Then, take a lot of precautions so you don’t break the flat support while waiting for the montage of the cake. If you don’t use them immediately, once cooled, shoot the cookies and place them on a tray at room temperature (up to 3 days).
- D -1, prepare for Ganache. In a small pan, bring the butter to a boil without boiling. Meanwhile, cut the chocolate into slices for 15-20 seconds in Mondode oven. Add the hot cream 3 times, mixing each time until a smooth and even texture is obtained. Cover the Ganache in contact with plastic wrap and leave it in the refrigerator overnight.
- D 0 Morning, finish Ganach. Add the Mascarpone from the refrigerator (this will harden during this period) and mix at medium speed for about 2 minutes until a thick and even cream is obtained. Don’t mix for too long or you can decide. The cream is very stable and keeps it in very good shape.
- Install the cake. Place the cream in a pipe bag with smooth socket (I 13mm) and cook the small pile first on the first cookie and then stack on the second cookie. I cooked 2 rows of cream on each cookie, on the outer edge, and then filled with possible small holes.
- After poaching, keep the cake in the refrigerator for at least 1 hour. Then you can decorate it.
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