🍰 Heart-shaped Chocolate Cake

Name: Heart-shaped Chocolate Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 5 Eggs; 80 g Whole 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 whole cane sugar; 5 Chocolate roses

270 kcal · 30 min · 4 servings

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Ingredients

5 Eggs
80 g Whole 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 whole cane sugar
5 Chocolate roses

Instructions

1. Separate the eggs. Beat the egg yolks with half of the sugar until creamy. Whip the egg whites with the lemon juice until stiff, add the remaining sugar and continue beating until stiff peaks form.
2. Gently fold the egg whites into the egg yolk mixture. Sift flour, starch, baking powder, and cocoa over it and mix everything in carefully.
3. Grease the springform pan if necessary. Fill the pan with the batter and smooth the top. Bake the cake in the preheated oven at 200 °C (convection 180 °C; gas mark 3) for about 35 minutes (toothpick test).
4. Remove the finished cake base from the oven and let it cool slightly. Carefully loosen it from the pan's edge with a thin knife, turn it out onto a wire rack, and let it cool completely.
5. Slice the cake base horizontally into two layers twice. Spread jelly on the two bottom halves and place the top halves back on them.
6. Chop the chocolate and melt it with the cream over a hot water bath. Let the mixture cool slightly, coat the cake with it, and let it dry. Before serving, dust the finished cake with powdered sugar and decorate it with chocolate roses.

Nutrition per serving

kcal: 270
Protein: 7 g · Fett/Fat: 12 g · Carbs: 34 g