Zutaten für Flourless Chocolate Heart Cake
- for greasing pans
- 6 large eggs
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 2-4 tablespoons whole milk
- 1 pinch salt
- 1½ cups heavy cream
- 6 ounces semi-sweet chocolate
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Zubereitung von Flourless Chocolate Heart Cake
- Preheat oven to 350°F (175°C).
- Grease and dust two 8-inch heart-shaped cake pans with butter and cocoa powder.
- Separate eggs, placing yolks in one bowl and whites in another.
- Add 1 cup of granulated sugar to the bowl with the egg yolks and beat until pale and thick.
- Sift in ¾ cup unsweetened cocoa powder and beat until well combined.
- Gradually add 2-4 tablespoons of milk, mixing until smooth but not runny. (Adjust milk amount as needed).
- In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold a small amount of the egg whites into the chocolate mixture to lighten it.
- Carefully fold in the remaining egg whites until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cakes cool completely in the pans before inverting onto wire racks.
- While cakes cool, make the chocolate mousse:
- In a small saucepan, heat ½ cup plus 3 tablespoons of heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add 6 ounces of finely chopped semi-sweet chocolate.
- Stir until chocolate is completely melted and smooth.
- In a separate bowl, whip the remaining heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture.
- Once cakes are completely cool, spread a generous layer of chocolate mousse between the two cake layers and on top.
- Refrigerate for at least 2 hours before serving to allow the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
106g
Fat
156g
Carbs
13g
