Chocolate heart cakes
5/3/2010
These gorgeous heart shaped cakes can be prepared ahead and kept for several days.
Ingredients
(You can click on ingredients to see more related recipes)
| 115 g | Butter |
| ½ cup | Sugar |
| 110 g | Dark chocolate |
| 3 | Eggs, separated |
| ¾ cup | Flour, sifted |
| ¼ tsp | Baking powder |
| ¾ cup | Ground almonds |
| 50 g | Dark chocolate |
| ¼ cup | Cream |
Directions
- Beat butter and sugar together until pale and creamy.
- Gently melt chocolate in the microwave or in a dish over a saucepan of simmering water. Mix chocolate into butter and sugar.
- Add the egg yolks, one at time, beating well after each addition.
- Beat the egg whites until stiff but not dry.
- Combine flour, baking powder and almonds, then gently fold into the beaten egg whites.
- Spoon the mixture into eight heart-shaped muffin pans or, alternatively, into greased souffl & eacute; dishes. Cook for 15 minutes until firm to the touch.
- Melt together the chocolate and cream and mix together until smooth to make sauce.
- Turn out the puddings, then serve with chocolate sauce and fresh berries or fruit.
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