Chocolate-Amaretto Heart Cake
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, ItalyThis cake is sheer decadence, it is probably one of ‘the’ most impressive chocolate cakes that I have ever bitten into!
Kitchen Confidence Rating Scale:
Budget Rating Scale:
Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking dish. Line sheet with parchment paper and butter the paper. If you don't have parchment paper, butter the baking dish and then flour it.
Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes 3 Minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions. Gradually add hot coffee; mix until smooth (batter will be thin).
Pour batter into prepared baking dish. Bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25 minutes 25 Minutes.
Cool cake completely in baking dish on wire rack. Using heart-shaped cookie cutters, cut out cake into heart shapes.
Beat all ingredients at medium speed with an electric mixer until smooth.
Spread Amaretto Buttercream Icing over top and sides of cake with a spatula, and freeze 15 minutes 15 Minutes.
Heat chocolate and whipping cream in a double-boiler. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes 30 Minutes or until slightly thickened.
Place cake hearts on wire rack and pour French Chocolate Glaze over cake spreading with a spatula, allowing it to drip down sides. Let cake stand at least 1 hour 60 Minutes before serving. Enjoy with your significant other!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking dish. Line sheet with parchment paper and butter the paper. If you don't have parchment paper, butter the baking dish and then flour it.
Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes 3 Minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions. Gradually add hot coffee; mix until smooth (batter will be thin).
Pour batter into prepared baking dish. Bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25 minutes 25 Minutes.
Cool cake completely in baking dish on wire rack. Using heart-shaped cookie cutters, cut out cake into heart shapes.
Beat all ingredients at medium speed with an electric mixer until smooth.
Spread Amaretto Buttercream Icing over top and sides of cake with a spatula, and freeze 15 minutes 15 Minutes.
Heat chocolate and whipping cream in a double-boiler. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes 30 Minutes or until slightly thickened.
Place cake hearts on wire rack and pour French Chocolate Glaze over cake spreading with a spatula, allowing it to drip down sides. Let cake stand at least 1 hour 60 Minutes before serving. Enjoy with your significant other!
Comments
You must be logged in to post a comment.