myhouseandgarden.com
 

 Gardening   Recipes   Shopping   Lifestyle   Hints and Tips    Real Estate    Mortgages    Home
 
Rum and Raisins Chocolate Hearts
 

A very rich cake, which is best baked 1 or 2 days in advance.
Should make 6 small hearts. Will keep for a few days wrapped and refrigerated. Can be baked as a large cake in a round tin, heart shaped tin or baked  as individual hearts, ideal for Valentine's Day.

8 oz ( 225 g ) bittersweet chocolate ( 70 % cocoa )
4 oz ( 110 g ) unsalted butter
3 eggs, separated
3 oz ( 85 g ) raisins 
1 tablespoon of rum
2 oz ( 55 g ) caster sugar
4 oz ( 110 g ) ground almonds
2 oz ( 55 g ) self raising flour, sifted 
or 2 oz  ( 55 g ) all purpose flour ( plain ) with 1 teaspoon of baking powder, sifted 
pinch of salt
1 large strawberry per heart 

  1. soak the raisins overnight in the rum

  2. melt the chocolate in a bowl placed over a pan with simmering water, do not let the water reach the bowl

  3. add the butter and stir until melted, put aside

  4. beat the egg yolks with the sugar until creamy

  5. mix in the almonds, flour, rum and raisins

  6. add the chocolate mixture and stir together gently

  7. whisk the egg whites and salt until stiff but not dry

  8. fold the egg whites with a  metal spoon gently into the chocolate batter

  9. pour the mixture into the greased and floured  heart shapes

  10. bake in a preheated oven at 180 F ( 350c/ gas 4 ) 
    for 15 - 20 minutes

  11. the cake should be still slightly moist

  12. leave to cool, then remove from mold, turn over

  13. ready for icing

Chocolate icing:
4 oz ( 110 g ) bittersweet chocolate ( 70 % cocoa )
2 oz ( 55 g ) cream or unsalted butter

  1. melt the above ingredients together, gently

  2. pour over the hearts, leave to cool 

  3. decorate with a strawberry

Bon Appétit

 

 

Google