Chocolate Heart

Ingredients

• 200 g dark chocolate (70% cocoa content)
• 300 g whipping cream
• 4 eggs
• 80 g raw cane sugar
• 80 g spelt flour (Type 630)
• 1 tbsp Cornstarch
• 3 tbsp cocoa powder
• 1 tsp Baking powder
• 10 g coconut oil

Instructions

1. 1.

   Chop the chocolate for the chocolate cream and set aside 50 g for garnish. In a pot, whisk the whipping cream with the chopped chocolate until it boils, then let it cool thoroughly over several hours or overnight.

2. 2.

   Separate the eggs. Beat the egg whites with half of the sugar until stiff peaks form. Whisk the yolks with the remaining sugar until very creamy.

3. 3.

   Sift the flour with cornstarch, 2 tbsp cocoa powder and baking powder into the yolk mixture, fold in the beaten egg whites and mix gently together.

4. 4.

   Line a heart-shaped pan with parchment paper, pour in the batter and smooth it out. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes, checking with a toothpick. Remove and let cool.

5. 5.

   Melt the reserved chocolate with coconut oil over a double boiler and allow to cool slightly.

6. 6.

   Whip the cold chocolate cream until stiff. Release the cooled chocolate heart from the pan, cut it crosswise twice and spread a thin layer of cream on each slice.

7. 7.

   Stack the layers and dust the top with remaining cocoa powder. Pour liquid chocolate into a small freezer bag, cut a corner and decorate the hearts with it. Serve in pieces.