How To make Heart Attack Cake
20 ounces bittersweet dark chocolate
1 1/4 cups superfine sugar
1 pound unsalted butter
2 ounces Grand Marnier
10 egg yolks
room temperature
10 egg whites :
room temperature
1/4 cup superfine sugar
powdered sugar
Melt chocolate in top of double boiler over very low heat. When chocolate has melted, whisk in 1.25 cups of sugar, mixing well until sugar has dissolved. Whisk in butter and melt, stirring often. When butter is completely incorporated, remove mixture from fire and whisk in Grand Marnier.
Whip egg yolks in mixing bowl until light and fluffy. Slowly add chocolate mixture to egg yolks, whipping constantly until fully incorporated. Set aside. Whip egg whites in another mixing bowl until foamy and add remaining .25 cup sugar. Continue whipping until stiff.
Place egg whites in bowl with chocolate and fold together. When mixture is smooth and all lumps are gone, pour into buttered and floured 12-inch spring form pan. Bake at 275 for 3 hours.
Remove from oven, let rest 20 minutes. Invert onto plate and remove form. Dust with powdered sugar and serve with vanilla sauce and/or raspberry puree, if desired.
How To make Heart Attack Cake's Videos
Valentine's Special Heart Attack Cake Recipe | Cake Recipe | Bake With Maria Goretti
Valentine's Special Heart Attack Cake Recipe | Cake Recipe | Bake With Maria Goretti
#Valentine'sSpecial #HeartAttackCakeRecipe #CakeRecipe #BakeWithMariaGoretti #CakeRecipes #LoveFood
Ingredients & Method :
Recipe : Add 1 tsp baking powder to 500gm refined flour. Now in a clean bowl add 250gm unsalted butter and 250gm castor sugar and whisk it with a hand blender until it reaches a soft consistency. Now add 6 eggs to the mixture one at a time and whisk the mixture until all the eggs are completely incorporated into it. Add the refined flour and 90gm cocoa, a little at a time while mixing it with the hand blender and a spatula until you have a smooth mixture. Spray 2 tbsp butter in 1 kg and ½ kg heart shaped tin moulds and spread the batter onto them. now bake the 1 kg cake for 35-40 mins and the ½ kg cake for 20-25 mins in a preheated oven at 180°c Once the cakes are baked, carefully cut off the top half using a serrated knife. After making a rough outline of the center use a serrated knife to cut the cake in half. Pour 50ml of maple syrup. now use 100gm buttercream and smear a generous helping on the center of each cake and use the rest as frosting for the two cakes. Use a piping bag to make your decorative frosting and use plastic stands to create the two layers of your cake.Decorate your cake with 12-14 marzipan flowers and 1 tsp edible glitter.
Your two tier Heart Attack Cake is ready
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