Serves 2 to 4
This decadent cake is meant to be shared. A promise that no hearts will be broken. It can also be made with milk chocolate for a milder version, perhaps for the first date.
5 ounces bittersweet chocolate, coarsely chopped
1/2 cup sugar
6 tablespoons unsalted butter
2 tablespoons Frangelico (hazelnut liqueur)
1/2 cup finely chopped hazelnuts
3 large eggs, separated
Cocoa powder, for dusting
1 cup raspberries, for garnish
Preheat the oven to 300 degrees F. Butter and flour two 5-inch heart-shaped tart pans with removable bottoms.
In the top of a double boiler over medium-high heat, combine the chocolate, sugar, and butter and stir until melted and smooth. Remove from the heat and stir in the Frangelico and hazelnuts. Set aside to cool for 5 minutes. When cooled, whisk in the egg yolks, one at a time. Set aside.
In a clean stainless-steel bowl, whisk the egg whites to stiff peaks. Stir one-third of the beaten whites into the chocolate mixture, then fold in the remaining whites until fully incorporated. Pour the batter into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool completely on a rack before removing the sides. Transfer to a serving platter, dust with cocoa powder, and garnish with raspberries.
A Collection of Inspired Recipes, Gifts and Decor
by Pamela Sheldon Johns and Jennifer Barry
Scott Peterson (Photographer)
Ten Speed Press
Paperback: 112 pages, $14.95
Recipe reprinted by permission.
This page created February 2003
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