Chocolate-Amaretto Heart
–
Submitted
by Sandy Cook from Southern Living, FEBRUARY 1998
This cake has several parts, but all are very simple. You can make the
cake and the rose petals a day ahead, or make and freeze the entire cake.
Chill the glazed cake for an hour before wrapping and freezing. Thaw in
the refrigerator.
6 tablespoons butter or margarine, softened
1 (4-ounce) semisweet chocolate bar
1/2 cup sugar
1/4 cup all-purpose flour
3 large eggs, separated
1/8 teaspoon salt
Amaretto Buttercream Frosting, French Chocolate Glaze, Garnish: Candied
Rose Petals
Grease and flour a 6-inch heart-shaped or round springform pan;
line bottom with parchment or wax paper. Set aside.
Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly,
until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into a mixing
bowl.
Stir together sugar and flour. Gradually add to chocolate mixture, beating
at medium speed with an electric mixer until blended. Add egg yolks, beating
well after each addition.
Beat egg whites and salt at high speed with electric mixer until stiff
peaks form. Gently fold egg whites into chocolate mixture. Pour into
prepared pan. Place cake pan in a 13- x 9-inch pan, and add hot water
to larger
pan to a depth of 1 inch. Bake at 350° for 1 hour or until center
appears firm. Remove pan from water, and cool on wire rack 15 minutes.
Invert cake
onto wire rack, and peel off paper. Cool completely. Spread Amaretto
Buttercream Frosting over top of cake, and freeze 15 minutes. Place cake
on wire rack
in a 15- x 10-inch jellyroll pan. Pour French Chocolate Glaze over cake,
allowing it to drip down sides. Spread glaze over sides of cake with
a spatula. Spoon excess glaze from pan into a heavy-duty zip-top plastic
bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle chocolate
over
cake. Let cake stand at least 1 hour before serving. Garnish, if desired.
Yield: Makes 1 (6-inch) cake, Southern Living, FEBRUARY 1998
Amaretto Buttercream Frosting
2 tablespoons butter or margarine, softened
1 cup sifted powdered sugar
3 tablespoons amaretto
Beat all ingredients at medium speed with an electric mixer until
smooth.
Yield: about 2/3 cup
French Chocolate Glaze
2 (4-ounce) semisweet chocolate bars, chopped
1/4 cup whipping cream
2 tablespoons butter or margarine, softened
Microwave chocolate and whipping cream in a 2-quart microwave-safe
bowl at MEDIUM (50% power) for 3 1/2 minutes. Whisk until smooth.
Whisk in butter. Let stand at room temperature, stirring occasionally,
30 minutes or until slightly thickened.
Yield: about 1 1/2 cups, Southern Living, FEBRUARY 1998
Candied Rose Petals
18 small rose petals
1 cup sifted powdered sugar
1 1/2 teaspoons meringue powder
3 tablespoons water
1/2 cup superfine sugar
Rinse rose petals, and let dry on paper towels. Beat powdered sugar,
meringue powder, and 3 tablespoons water at low speed with an electric
mixer until blended; beat at high speed 4 to 5 minutes or until mixture
is fluffy. Brush mixture on all sides of petals; sprinkle with superfine
sugar. Let stand on wire racks 24 hours.
Yield: 18 petals, Southern Living, FEBRUARY 1998
