Heart-shaped cake

To make the heart-shaped cake, first chop the dark chocolate 1. Take 3.5 oz (100 g) that will be used for preparing the dough and melt it in the microwave or bain-marie, then let it cool while stirring from time to time. Pour the sugar and butter at room temperature 2 into the mixer bowl, and beat until a creamy mixture is obtained. Add the eggs one at a time 3, making sure that each egg has been incorporated well before adding the next.

When you have obtained a frothy and homogeneous cream, add the cooled melted chocolate 4 and stir again to mix it with the mixture. At this point, add the salt 5 and sift the baking powder and flour directly into the bowl 6.

Then sift the bitter cocoa 7 and stir with a hand whisk to mix it all together 8. Pour the dough obtained into a heart-shaped mold measuring 8.3 x 8.7" (21x22 cm) and level the surface with the back of a spoon 9. Cook in a static oven preheated to 350° (180° C) for about 40-45 minutes. Then check if it's baked with a toothpick, take the cake out and let it cool a bit inside the mold before removing it and let it cool completely.

Meanwhile you can make the ganache: put 7 oz (200 g) of chopped chocolate in a bowl and bring 7 oz (200 g) of fresh cream to a boil 10. Pour the cream on the chocolate in 3 parts 11, mixing well with a spatula 12. Cover with plastic wrap and leave it to cool in the refrigerator for at least one hour.

After this time, pour the remaining 11 oz (300 g) of cream into a bowl and whip it with an electric mixer 13. Add the whipped cream to the cold ganache 14 and fold gently from bottom to top to incorporate. Divide the mixture obtained into 2 bowls: one of 12 oz (350 g) that you use for preparing the filling, and the other of 11 oz (300 g) that will be used for the topping 15. Put both bowls in the fridge. 

Move on to the candied hazelnuts: pour the hazelnuts and sugar into a saucepan 16 and cook over medium heat until the sugar has melted and become an amber colr 17. Transfer the candied hazelnuts onto a sheet of baking paper and let them cool, then chop them finely with a mixer 18.

Now add the chopped hazelnuts to the 12 oz (350 g) of ganache for the filling 19 and mix to obtain a homogeneous mixture 20. Put the filling into a bag with a smooth 1/2" (1 cm) 21 tip.

Take the completely cooled cake and even the surface using a bread knife 22, then cut the remaining part horizontally into 3 layers about 1/2" (1 cm) thick 23 24.

Place the first layer on a plate and cover it with hazelnut ganache 25. Spread the cream evenly with a spatula 26, add the second layer and cover it in the same way. Finally, add the last layer of cake 27 and leave in the refrigerator to set for about 15-20 minutes.

After this time, take the filled cake and cover both the sides and the top with the 11 oz (300 g) of ganache set aside for the topping, using a spatula to make it smooth and even 28. Put the cake in the fridge for about 30 minutes. In the meantime, prepare the chocolate frosting: pour the water and sugar into a small pan 29, bring to a boil and cook for 3 minutes 30.

Put 6 oz (170 g) of chopped dark chocolate into a bowl, then pour the syrup directly over the chocolate 31 and stir vigorously with a whisk. Add the honey 32 and stir again to obtain a homogeneous mixture 33.

Take the cake out of the refrigerator and set it on a rack that you have placed on a pan, then pour the frosting 34 over it to cover the cake evenly 35. Put the frosted cake in the fridge for about 30 minutes. Meanwhile, prepare the water-based frosting for decoration by mixing the powdered sugar with the water in a bowl 36.

When you have obtained a smooth and uniform consistency 37, pour the frosting into a paper cone and write what you wish on the cake 38. Decorate with edible flowers and serve your romantic heart cake 39!