Chocolate heart sponge cake

בס"ד

I really enjoy experimenting in the kitchen, sometimes as in any experiment, they end up in the trash, but other times they turn out just great.

Now, I can't really call this cake a success 'cause it didn't come out according to my plans. However, it did come out really delicious and pretty.

When I think of making a new cake, sometimes I tend to ignore the real question - Is it really going to work?

Well, in this case, it didn't work.

I have planned to freeze a chocolate mixture in the shape of a heart and bake it with a cake batter.

The chocolate heart was frozen for a couple of hours but still hasn't maintained its shape after spending some time in the oven.

After baking, I did succeed to shape it a bit like a heart,

Can you see it, or is it just me? :-)

I really recommend you try this cake, it's so rich in chocolate and the sponge cake, which usually tends to be quite dry, gets tons of flavor from the chocolate.

Have you decided you 're going to make this cake? Good!

Just pay attention that the truffle mixture needs to be prepared a night ahead.

Ingredients:

For the sponge cake:

4 eggs L

60 gram/ 2.11 oz. flour

70 gram/ 2.47 oz. white sugar

For the truffles:

450 gram/ 15.87 oz. chocolate, broken to pieces

250 ml / 8.45 oz. whipping cream

English cake pan

oil for greasing the pan

Preparation:

Prepare the truffles:

Heat the whipping cream and pour onto the chocolate pieces.

Set aside for a couple of minutes and then whisk thoroughly till the unified.

Place in the refrigerator for the night.

The day after, take the truffle mixture and transfer it onto a parchment or wax paper. Then mold into a long roll and afterward into a heart.

Place the shaped heart onto an English cake pan, where the two pointed edges are touching the bottom that way, the heart can stand in the pan.

Transfer to the freezer until it freezes entirely for about 3 hours.

Prepare the cake:

Heat the oven to 180C/356F.

Whisk together the eggs and sugar for 5-7 minutes, until the mixture is white and fluffy.

Take the heart from the freezer and out of the pan.

Grease the pan with oil, pour some of the cake batter and then place the heart in the pan, precisely as before.

Pour the entire batter on top and bake for 35 minutes.

Let the cake cool and then flip and slice.

Bon appetite! 

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