Chocolate-Amaretto Heart
Yield: Makes 1 (6-inch) cake
a.. 6 tablespoons butter or margarine, softened
b.. 1 (4-ounce) semisweet chocolate bar
c.. 1/2 cup sugar
d.. 1/4 cup all-purpose flour
e.. 3 large eggs, separated
f.. 1/8 teaspoon salt
g.. Amaretto Buttercream Frosting
h.. French Chocolate Glaze
i.. Garnish: Candied Rose Petals
Preparation
1.. Grease and flour a 6-inch heart-shaped or round springform pan; line
bottom with parchment or wax paper. Set aside.
2.. 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.
3.. 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.
4.. 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.
5.. Place cakepan in a 13- x 9-inch pan, and add hot water to larger pan to a
depth of 1 inch.
6.. Bake at 350° 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.
7.. Spread Amaretto Buttercream Frosting over top of cake, and freeze 15
minutes.
8.. 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
Yield: about 2/3 cup
a.. 2 tablespoons butter or margarine, softened
b.. 1 cup sifted powdered sugar
c.. 3 tablespoons amaretto
Preparation
1.. Beat all ingredients at medium speed with an electric mixer until smooth.
French Chocolate Glaze
Yield: about 1 1/2 cups
a.. 2 (4-ounce) semisweet chocolate bars, chopped
b.. 1/4 cup whipping cream
c.. 2 tablespoons butter or margarine, softened
Preparation
1.. 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
Yield: 18 petals
a.. 18 small rose petals
b.. 1 cup sifted powdered sugar
c.. 1 1/2 teaspoons meringue powder
d.. 3 tablespoons water
e.. 1/2 cup superfine sugar
Preparation
1.. Rinse rose petals, and let dry on paper towels.
2.. 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.
3.. Brush mixture on all sides of petals; sprinkle with superfine sugar. Let
stand on wire racks 24 hours.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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