Valentine’s Day Cake
- Credit: Archant
Impress your loved ones with this easy-to-make chocolate cake. The recipe comes from Le Cordon Bleu Chocolate Bible which is one of the world’s leading network of institutes for culinary arts.
- 140g unsalted butter
- 225g dark chocolate, chopped
- 4 egg yolks
- 1 Iconic landmarks: The story behind Paris’ Arc de Triomphe
- 2 10 Romantic Hotels In France
- 3 Take a stroll in and around Pornic in Loire-Atlantique
- 4 French Properties: 5 houses with swimming pools for sale in France
- 5 See inside: Escape to the Chateau DIY's Chateau de Lomenie for sale
- 6 Discover the South of France villa from the upcoming Downton Abbey film
- 7 Why Boulogne-sur-Mer makes for a perfect family escape
- 8 Real Life: Canalside life in an idyllic Hérault village
- 9 What’s inside the May 2022 issue of FRANCE Magazine UK?
- 10 Who are the Kretz family members from Netflix’s The Parisian Agency?
- 150g caster sugar
- 4 egg whites
- 50g flour, sifted
- 250g dark chocolate
- 250ml whipping cream
- Raspberries, strawberries, blackberries, blueberries
1. Preheat the oven to 180°C (350°F). Butter and dust with flour a heart-shaped cake tin (or a 24cm round cake tin).
2. Chocolate cake: Melt the chocolate and the butter over a bain-marie; stir until smooth. Beat the egg yolks and 75g of the sugar until they are pale and thick. In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until they are smooth, shiny and stiff peaks form. Fold the sifted flour into the egg yolk/sugar mixture and combine with the melted chocolate/butter mixture. Whisk a third of the egg whites into the chocolate mixture to lighten it; carefully fold in the remainder in two separate batches. Rest the batter for five minutes before pouring it into the prepared cake tin. Bake for 40 minutes. Cool on a rack before turning the cake out; refrigerate for 20 minutes.
3. Ganache: Coarsely chop the chocolate and place in a bowl. Heat the cream in a small saucepan until simmering and pour over the chocolate; stir until smooth. Set the ganache aside for about 10 minutes at room temperature, until it can be spread easily.
4. When the chocolate cake is cold and fairly hard, cut a thin slice from the top to level it; use a serrated knife and cut in a sawing motion. Spread the ganache evenly over the entire surface of the cake; refrigerate for 30 minutes until firm. Decorate with berries.
CHEF'S TIP: The cake can be kept refrigerated for two to three days. It can also be served with a Crème Anglaise or whipped cream.