Chocolate Cake Heart

Ingredients

• 5 eggs
• 80 g raw cane sugar
• 1 tsp lemon juice
• 80 g wheat flour type 1050
• 40 g cornstarch
• 1 tsp Baking powder
• 30 g cocoa powder
• 60 g rose jelly
• 200 g dark chocolate couverture (70% cocoa content)
• 2 Tbsp whipping cream
• 2 tsp powdered sugar from raw cane sugar
• 5 chocolate roses

Instructions

1. 1.

   Separate the eggs. Whisk the yolks with half of the sugar until fluffy.

2. 2.

   Beat the egg whites with lemon juice, gradually add the remaining sugar and whisk until stiff peaks form.

3. 3.

   Fold the meringue into the yolk cream. Sift flour, cornstarch, baking powder and cocoa over the mixture and gently fold everything together.

4. 4.

   If necessary, grease a springform pan. Pour the batter into the pan, smooth the top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35 minutes (test with a skewer).

5. 5.

   Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer to a wire rack and allow to cool completely.

6. 6.

   Cut the chocolate cake horizontally into two layers. Spread rose jelly on each lower layer and reassemble the cake.

7. 7.

   For decoration chop chocolate and melt it over a double boiler with the cream. Let it cool slightly, coat the cake with this ganache and let it set. Before serving dust with powdered sugar and top with chocolate roses.