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Coeur Du Chocolat (heart of chocolate) Recipe

Coeur Du Chocolat (heart of chocolate)
How To Make Coeur du Chocolat (heart of chocolate)

About Coeur Du Chocolat (heart of chocolate) Recipe: Simple, pure, and classic, this decadent dessert is the sum of Belgian dark chocolate sponge and dark chocolate ganache frostings parts.

  • Total Cook Time1 hr 20 mins
  • Prep Time 45 mins
  • Cook Time 35 mins
  • Recipe Servings2
  • Medium

Ingredients of Coeur Du Chocolat (heart of chocolate)

  • For ganache:
  • 50 gms Belgian dark chocolate
  • 65 gms heavy cream
  • For cake:
  • 25 gms butter
  • 45 gms Belgian dark chocolate
  • 1 Egg (separated into yolk and egg white)
  • 35 gms caster sugar
  • 25 gms all-purpose flour
  • A pinch of salt
  • For garnish:
  • Rainbow sprinkles
  • Hazelnut
  • dried flower petals

How to Make Coeur Du Chocolat (heart of chocolate)

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For the ganache, heat chocolate and cream together in a small bowl in the microwave in 30 second increments, stirring so that they form a glossy, homogenous mixture. Refrain from overheating.
Grease a 2-inch heart shaped cake tin and line it with parchment paper.
Heat butter and chocolate together in a microwave for 30 seconds to melt. Keep aside.
Whisk the egg yolk with sugar for a minute.
Whip egg white to soft peaks in a separate bowl. Add the chocolate/butter mixture, flour and a pinch of salt to the yolk and sugar mixture.
Incorporate the whipped egg whites gently with a rubber spatula. Don't overmix.
Pour into the prepared cake tin and bake at 180 degree celsius for 15-20 minutes. The cake is ready when a toothpick inserted in the center comes out almost clean. Few moist crumbs are fine.
Refrigerate the cake for an hour before frosting.
Frost with ganache. Drip hazelnut on the edges with the help of a teaspoon.
Finish by decorating with rose petals and rainbow sprinkles.
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