Chocolate Amaretto Heart Cake Recipe

[tiana]

Makes 1 (6-inch) cake

6 T. butter or margarine, softened
1 (4-oz.) semisweet chocolate bar
1/2 C. sugar
1/4 C. all-purpose flour
3 large eggs, separated
1/8 t. salt
Amaretto Buttercream Frosting (see below)
French Chocolate Glaze (see below)
Garnish: Candied Rose Petals (see below)

Grease and flour a 6-inch heart-shaped or round springform pan; line bottom with parchment or wax paper. Set aside.

Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into a mixing bowl.

Stir together sugar and flour. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended. Add egg yolks, beating well after each addition.

Beat egg whites and salt at high speed with electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour into prepared pan. Place cake pan in a 13- x 9-inch pan, and add hot water to larger pan to a depth of 1 inch.

Bake at 350° F. for 1 hour or until center appears firm. Remove pan from water, and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off paper. Cool completely.

Spread Amaretto-Buttercream Frosting over top of cake, and freeze 15 minutes.

Place cake on wire rack in a 15- x 10-inch jellyroll pan. Pour French Chocolate Glaze over cake, allowing it to drip down sides. Spread glaze over sides of cake with a spatula. Spoon excess glaze from pan into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle
chocolate over cake. Let cake stand at least 1 hour before serving. Garnish, if desired.

Amaretto Buttercream Frosting:
Makes about 2/3 cup

2 T. butter or margarine, softened
1 C. sifted powdered sugar
3 T. amaretto

Beat all ingredients at medium speed with an electric mixer until smooth.

French Chocolate Glaze:
Makes about 1 1/2 cups

2 (4-oz.) semisweet chocolate bars, chopped
1/4 C. whipping cream
2 T. butter or margarine, softened

Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at Medium (50% power) for 3 1/2 minutes. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.

Candied Rose Petals:
Makes 18 petals

18 small rose petals
1 C. sifted powdered sugar
1 1/2 t. meringue powder
3 T. water
1/2 C. superfine sugar

Rinse rose petals, and let dry on paper towels.

Beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until blended; beat at high speed 4 to 5 minutes or until mixture is fluffy. Brush mixture on all sides of petals; sprinkle with superfine sugar. Let stand on wire racks 24 hours

Enjoy!