Chocolate Amaretto Heart for My Valentine Cake Recipe
Makes 1 (6-inch) cake
6 T. butter or margarine, softened
1 (4-oz.) semisweet chocolate bar
1/2 C. sugar
1/4 C. all-purpose flour
3 large eggs, separated
1/8 t. salt
Amaretto Buttercream Frosting (see below)
French Chocolate Glaze (see below)
Garnish: Candied Rose Petals (see below)
Grease and flour a 6-inch heart-shaped or round springform pan; line bottom with
parchment or wax paper. Set aside.
Melt butter and chocolate in a heavy saucepan over low heat, stirring
constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into
a mixing bowl.
Stir together sugar and flour. Gradually add to chocolate mixture, beating at
medium speed with an electric mixer until blended. Add egg yolks, beating well
after each addition.
Beat egg whites and salt at high speed with electric mixer until stiff peaks
form. Gently fold egg whites into chocolate mixture. Pour into prepared pan.
Place cake pan in a 13- x 9-inch pan, and add hot water to larger pan to a depth
of 1 inch.
Bake at 350� F. for 1 hour or until center appears firm. Remove pan from water,
and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off
paper. Cool completely.
Spread Amaretto-Buttercream Frosting over top of cake, and freeze 15 minutes.
Place cake on wire rack in a 15- x 10-inch jellyroll pan. Pour French Chocolate
Glaze over cake, allowing it to drip down sides. Spread glaze over sides of cake
with a spatula. Spoon excess glaze from pan into a heavy-duty zip-top plastic
bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle
chocolate over cake. Let cake stand at least 1 hour before serving. Garnish, if
desired.
Amaretto Buttercream Frosting:
Makes about 2/3 cup
2 T. butter or margarine, softened
1 C. sifted powdered sugar
3 T. amaretto
Beat all ingredients at medium speed with an electric mixer until smooth.
French Chocolate Glaze:
Makes about 1 1/2 cups
2 (4-oz.) semisweet chocolate bars, chopped
1/4 C. whipping cream
2 T. butter or margarine, softened
Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at
Medium (50% power) for 3 1/2 minutes. Whisk until smooth. Whisk in butter. Let
stand at room temperature, stirring occasionally, 30 minutes or until slightly
thickened.
Candied Rose Petals:
Makes 18 petals
18 small rose petals
1 C. sifted powdered sugar
1 1/2 t. meringue powder
3 T. water
1/2 C. superfine sugar
Rinse rose petals, and let dry on paper towels.
Beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with
an electric mixer until blended; beat at high speed 4 to 5 minutes or until
mixture is fluffy. Brush mixture on all sides of petals; sprinkle with superfine
sugar. Let stand on wire racks 24 hours
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