* Exported from MasterCook *
The Ultimate Valentine Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CHOCOLATE HEART LID***
3 ounces Imported White Chocolate -- (such as Lindt or
Tobler) -- chopped
3 ounces Bittersweet -- (not Unsweetened) or
-- Semisweet
Chocolate -- chopped
***CAKE***
9 ounces Imported White Chocolate -- (such as Lindt or
Tobler) -- chopped
5 large eggs -- separated, room
-- temperature
1/2 cup sugar -- plus
1 tablespoon sugar
1 tablespoon Framboise Liqueur or 1 Tbsp Grand M
1 teaspoon vanilla extract
6 tablespoons unsalted butter -- melted, warm
3/4 cup cake flour
***ICING***
12 ounces Bittersweet -- (not Unsweetened) or
-- Semisweet
Chocolate -- chopped
1 1/4 cups unsalted butter
3 tablespoons light corn syrup
3 tablespoons framboise liqueur or Grand Marnier
***ASSEMBLY***
1 1 pint basket strawberries -- hulled and halved
1 1/2 pints basket raspberries
1 1 pint basket strawberries with stems
To make heart lid: Cut heart-shaped piece of waxed paper about 4
inches larger than 8x2-inch bottomless heart-shaped cake pan. Place
on cookie sheet. Lightly oil inside of heart pan with vegetable oil.
Butter outside of pan. Place heart pan atop paper on cookie sheet.
Press waxed paper up onto outside of buttered pan to adhere, to
prevent chocolate from leaking out. Place white chocolate in bowl.
Set bowl over saucepan of simmering water; stir until smooth. Remove
from over water. Place bittersweet chocolate in another bowl. Set
bowl over saucepan of simmering water; stir until smooth. Remove from
over water.
Drop white chocolate by spoonfuls inside heart, spacing apart and
allowing some to touch inner edge of pan. Drop bittersweet chocolate
by spoonfuls into spaces. Move heart pan gently from side to side to
distribute chocolate evenly and fill in heart completely. Swirl
mixtures together using tip of knife. Holding cake pan to cookie
sheet with hands, tap sheet firmly on counter to flatten chocolate.
Freeze until firm, about 20 minutes.
Run small sharp knife around outside of pan to loosen chocolate.
Remove pan. Refrigerate chocolate lid until ready to use. (Can be
prepared 1 week ahead. Cover with plastic wrap.)
To make cake: Preheat oven to 350øF. Butter and flour 8x2-inch
bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-
duty foil 4 inches larger that heart cake pan. Butter and flour foil.
Place on heavy large cookie sheet or double-stacked cookie sheets.
Center heart pan on foil. Wrap foil around outsides of pan, folding,
pressing and crimping firmly to adhere, to batter from leaking out.
Place white chocolate in bowl. Set bowl over sauce-pan of simmering
water; stir until smooth. Remove from over water.
Using electric mixer, beat yolks and 1/2 cup sugar in large bowl
until pale yellow and slowly dissolving ribbon forms when beaters are
lifted, about 3 minutes. Beat in framboise and vanilla, then butter.
Add melted chocolate and beat until just combined.
Using electric mixer fitted with clean dry beaters, beat whites in
large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar
and beat until just stiff. Mix flour into chocolate mixture (batter
will be very thick). Stir in 1/4 of whites to lighten. Gradually fold
in remaining whites. Pour batter into prepared pan. Bake 45 minutes.
Cover top with foil. Bake until tip of small knife inserted into
center of cake comes out clean, about 20 minutes (cake will be well
browned). Cool in pan on rack.
To make icing: Melt chocolate, butter and corn syrup in heavy medium
saucepan over low heat, stirring until smooth. Stir in framboise.
Cool icing until firm enough to spread, about 2 hours.
Run small sharp knife around cake pan sides to loosen. Cut cake into
2 layers using serrated knife. Place bottom cake layer on platter cut
side up. Spread 2/3 cup icing over. Cover with top cake layer cut
side down. Spread all but 1/2 cup icing over top and sides of cake.
Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1
day ahead. Cover and refrigerate cake and remaining icing separately.
Rewarm icing over very low heat until just spreadable before
continuing with recipe.)
To assemble: Mound some hulled strawberries and raspberries on right
half of heart cake. Position lid atop berries at angle, moving
berries around so that left edge of lid rests on left edge of cake.
Tuck half of strawberries with stems, stems facing out, between cake
and lid. Spread remaining icing over sides of cake where lid is
attached, smoothing with spatula to create boxlike appearance.
Reserve remaining strawberries and raspberries for garnish.
Refrigerate cake until icing is set, about 1 hour. (Can be assembled
12 hours ahead.)
To make Berry Compote: Toss two 1-pint baskets strawberries with
sugar and framboise in large bowl. Chill at least 1 hour or up to 6
hours. Add raspberries and toss gently.
Arrange reserved berries on platter around cake. Serve cake, spooning
compote over each piece.
Description: "A showstopper centerpiece cake for February fourteenth.
White chocolate provides a rich, buttery texture. To serve, remove
the chocolate lid and break it into pieces to nibble along with the
cake." Cuisine: "American, Valentine's Day" Source: "Bon Apptit 1990-
02" Yield: "1 Cake"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 336 Calories; 27g Fat (70.5%
calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary
Fiber; 145mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch);
1/2 Lean Meat; 5 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
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