And here we are again together to celebrate the feast of Love par excellence: Valentine's Day. Do you want to surprise your loved one with a wonderfully good chocolate cake? By the way, they say that chocolate is an Aphrodisiac food, nothing more suitable for Valentine's Day, don't you think? Then in short, whether this rumor finds an effective practical confirmation or not is another matter but the fact is that chocolate has always been (and always will remain) the most loved ingredient of all for the creation of cakes dedicated to lovers. So not we just have to dare, and prepare together a chocolaty dessert that will melt even the hearts of stone!
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Identity Card of the Recipe
- 349 KCal Calories per serving
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Ingrediants
For the cake
- 250 g of dark chocolate
- half a glass of chocolate liqueur
- 230 g of white flour of type 00
- 1 sachet (16 g) of baking powder
- 240 g (4 medium) of eggs
- 100 g of sugar
- 100 ml of milk
- 80 g of butter
To decorate
- About 30 g of coconut
- a few drops of red dye
- a few drops of blue dye
For coverage
- 100 g of dark chocolate
- 100 ml of cooking cream
Materials Needed
- Hinged pan diameter 26 cm
- Baking paper
- Pots for the bain marie
- Bowl
- Wooden ladle
- Spatulas
- Heart-shaped molds (optional)
- Latex gloves (optional)
- Teaspoons
Preparation
FOR THE DOUGH
- Prepare two pots for the bain-marie: in the smaller saucepan, resting on top of the pot containing the water, melt the dark chocolate cut into small pieces, butter, sugar and milk.
- When the mixture has melted perfectly, transfer everything into a large bowl, then add the eggs.
Personal-cooker's advice
To get the best result, it is recommended to add one egg at a time: for this purpose, it is good to wait to add the other egg until the previous one is perfectly combined with the mixture. In this way, all the ingredients will blend perfectly.- At this point, also add the chocolate liqueur, the sifted yeast and the flour: you will have to obtain a velvety mixture.
- Prepare a hinged pan with a diameter of 26 cm and line it with baking paper. As an alternative to baking paper, it is possible to grease and flour the pan to prevent the cake from sticking to the walls. Pour all the mixture into the pan and level with the spatula.
- Bake the cake in a hot oven at 180 ° C for exactly 18 minutes.
Why just 18 minutes?
The cake was baptized as a “soft-hearted cake” due to the characteristic of remaining very soft and creamy inside: to obtain this result it is therefore important to respect the cooking times.
It should be noted, however, that the cake will most likely tend to deflate (even if very little): it is a characteristic of the cake precisely because its heart must remain tender!- Leave the cake to rest in the mold for 10 minutes, after having removed it from the oven anyway: in this way, the cake will continue to cook slightly, until it reaches the right consistency.
- Gently remove the cake from the mold.
FOR COVERAGE
- In a bain-marie, melt the dark chocolate cut into small pieces with the cooking cream: it must be a cream of medium consistency.
- Spread the chocolate cream (ice) directly on the cake (including the sides).
TO DECORATE
- Dilute a few drops of red and blue food coloring in a tablespoon of water and add it to the coconut. It is advisable to mix well with a teaspoon or with your hands protected by a latex glove: in this way, the dye will be distributed better in the coconut.
- Arrange two heart-shaped molds (ideal for biscuits) on top of the cake, then fill them with the colored coconut.
- Leave the dessert to rest in the fridge for at least an hour before serving.
Alice's comment - PersonalCooker
In short, they say that pleasure, seduction and chocolate go hand in hand. It is therefore no coincidence that chocolate is mentally and universally associated with love, since it contains an exciting and stimulating substance called phenylethylamine, the same one produced by the couple of lovers in the throes of a "love infatuation." There is little to do: no glasses of champagne or seafood. Chocolate is the favorite food of love.Nutritional values and Health Comment on the recipe
The tender heart chocolate cake is a sweet rich in fat; it provides about 210-280kcal per serving (60-80g) and the major energy fraction derives from fats, contained respectively in chocolate, cream, butter, eggs and coconut. NB. Also containing ingredients of animal origin, the Tender Heart chocolate cake has a significant amount of cholesterol and saturated fatty acids, which make it unsuitable for the diet of hypercholesterolemics.
