2 tablespoons butter softened (salted or unsalted, your call)
1 cup icing sugar
3 tablespoons Amaretto Liqueur (or whatever sweet liqueur you have)
French Chocolate Glaze
2 (4-ounce) semisweet chocolate squares, chopped
1/4 cup whipping cream 35%
2 tablespoons butter (salted or unsalted, your call)
Cake
1
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.
2
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).
3
Pour batter into prepared baking dish. Bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25 minutes 25 Minutes.
4
Cool cake completely in baking dish on wire rack. Using heart-shaped cookie cutters, cut out cake into heart shapes.
Amaretto Buttercream Icing
5
Beat all ingredients at medium speed with an electric mixer until smooth.
6
Spread Amaretto Buttercream Icing over top and sides of cake with a spatula, and freeze 15 minutes 15 Minutes.
French Chocolate Glaze
7
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.
8
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
Cake
1 cup unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 1/2 cups sifted cake flour
2/3 cup sour cream
3/4 cup hot coffee
Amaretto Buttercream Frosting
2 tablespoons butter softened (salted or unsalted, your call)
1 cup icing sugar
3 tablespoons Amaretto Liqueur (or whatever sweet liqueur you have)
French Chocolate Glaze
2 (4-ounce) semisweet chocolate squares, chopped
1/4 cup whipping cream 35%
2 tablespoons butter (salted or unsalted, your call)
Directions
Cake
1
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.
2
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).
3
Pour batter into prepared baking dish. Bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25 minutes 25 Minutes.
4
Cool cake completely in baking dish on wire rack. Using heart-shaped cookie cutters, cut out cake into heart shapes.
Amaretto Buttercream Icing
5
Beat all ingredients at medium speed with an electric mixer until smooth.
6
Spread Amaretto Buttercream Icing over top and sides of cake with a spatula, and freeze 15 minutes 15 Minutes.
French Chocolate Glaze
7
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.
8
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!
Notes
“Voulez-vous Coucher Avec Moi?” Chocolate-Amaretto Heart Cake
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