Coeur du Chocolat (heart of chocolate) Recipe

 
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Coeur du Chocolat (heart of chocolate)
How To Make Coeur du Chocolat (heart of chocolate)
  • Restaurant: The Blue Mango
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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)

  • 1.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.
  • 2.Grease a 2-inch heart shaped cake tin and line it with parchment paper.
  • 3.Heat butter and chocolate together in a microwave for 30 seconds to melt. Keep aside.
  • 4.Whisk the egg yolk with sugar for a minute.
  • 5.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.
  • 6.Incorporate the whipped egg whites gently with a rubber spatula. Don't overmix.
  • 7.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.
  • 8.Refrigerate the cake for an hour before frosting.
  • 9.Frost with ganache. Drip hazelnut on the edges with the help of a teaspoon.
  • 10.Finish by decorating with rose petals and rainbow sprinkles.
Key Ingredients: For ganache:, Belgian dark chocolate, heavy cream, butter, Belgian dark chocolate, Egg (separated into yolk and egg white), caster sugar, all-purpose flour, salt, Rainbow sprinkles, Hazelnut, dried flower petals
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Tags: Chocolate

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