Chocolate Heart Cake

Ingredients

• 4 egg yolks
• 4 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 80 g cornstarch
• 100 g dark chocolate
• 0.5 packet Baking powder
• 3 sheets white gelatin
• 250 g whipping cream
• 12 cherry liqueur pralines
• glaze
• 200 g dark chocolate
• 100 ml whipping cream
• rosé wine (unspiked),
• oblate image (stationery shop),
• organic rose petals
• 3 tbsp sugar

Instructions

1. 1.

   Grease the bottom of a heart springform.

2. 2.

   Break up the chocolate and melt it in a double boiler.

3. 3.

   Whisk the egg yolks with half the sugar and vanilla sugar until fluffy, then fold in the melted chocolate.

4. 4.

   Beat the egg whites into stiff peaks, gradually adding the remaining sugar; continue beating until the meringue is firm again.

5. 5.

   Fold the yolk mixture into the meringue using a spoon.

6. 6.

   Sift the flour, cornstarch, and baking powder over the batter and fold it in as well.

7. 7.

   Pour the dough into the prepared springform, smooth the surface, and bake on the middle rack of a preheated oven at 175 °C fan for about 35 minutes. (Check doneness with a toothpick!).

8. 8.

   Remove the finished base from the oven, let it cool slightly, carefully lift it off the springform with a thin knife, transfer to a cooling rack, and let it chill.

9. 9.

   Then cut it crosswise in half.

10. 10.

    Soak gelatin in cold water for the filling. Heat 3 tbsp cream. Squeeze out excess liquid from the gelatin and dissolve it in the cream. Roughly chop the pralines. Whip the remaining cream until stiff; fold in the chopped pralines and the dissolved gelatin.

11. 11.

    Spread the cream over the base of the heart, place the lid on top, and refrigerate for at least an hour.

12. 12.

    For the glaze, break up chocolate and melt it with cream in a small pot, let cool, then whip with an electric mixer. Pour the chocolate glaze over the heart, spread evenly across the surface and along the edge with a palette. Chill the cake in the freezer for about 15 minutes, then carefully lift onto a plate.

13. 13.

    Decorate with fresh roses, rose petals, and oblate images as desired. Dust the outer rim with rose sugar (blend rose petals and sugar together in a food processor) and keep cool until serving.