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Le Cordon Bleu News, 02/03/2011
Chocolate Heart
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Valentine's Day recipe

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About this recipe

We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight just in time for Valentine’s Day.

Recipe - Chocolate Heart

Serves: 8-10

Preparation time: 1 hour 30 minutes
Cook time: 40 minutes
Refrigeration time: 50 minutes
Total time: 3 hours

In this recipe:

  • dark chocolate
  • whipping cream
  • sugar
  • butter
  • eggs





Chocolate Cake
140 g butter
225 g dark chocolate, chopped
4 egg yolks
150 g sugar
4 egg whites
50 g flour, sifted
250 g dark chocolate
250 ml whipping cream
Raspberries, strawberries, blackberries, blueberries

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  1. Preheat the oven to 180ºC (355ºF). Butter and dust with flour a heart-shaped cake tin (or a 24 cm round cake tin).
  2. Chocolate Cake: Melt the chocolate and the unsalted butter over a bain-marie; stir until smooth. Beat the egg yolks and 75 g of the sugar until they are pale and thick. In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until they are smooth, shiny and stiff peaks form. Fold the sifted flour into the egg yolks-sugar mixture and combine with the melted chocolate-butter mixture. Whisk 1/3 of the egg whites into the chocolate mixture to lighten it; carefully fold in the remainder in two separate batches. Rest the batter for 5 minutes before pouring it into the prepared cake tin. Bake for 40 minutes. Cool on a rack before turning the cake out; refrigerate for 20 minutes.
  3. Ganache: Coarsely chop the chocolate and place in a bowl. Heat the cream in a small saucepan until simmering and pour over the chocolate; stir until smooth. Set the ganache aside for about 10 minutes at room temperature, until it can be spread easily. When the chocolate cake is cold and fairly hard, cut a thin slice from the top to level it; use a long serrated knife and cut in a sawing motion. Spread the ganache evenly over the entire surface of the cake; refrigerate for 30 minutes until firm. Decorate with berries.
  4. Note: The cake can be kept refrigerated for 2-3 days. It can also be served with crème anglaise or whipped cream.

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