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Valentine's Day: Chocolate Ganache Heart Cake

Source of Recipe


Ina Garten



List of Ingredients



• ¼ pound unsalted butter, at room temperature
  
• 1 cup sugar
  
• 4 extra-large eggs, at room temperature
  
• 1 (16-ounce) can Hershey's chocolate syrup
  
• 1 Tbsp pure vanilla extract
  
• 1 cup all-purpose flour
  
• .
  
• -- For the Ganache --
  
• ½ cup heavy cream
  
• 8 ounces good semisweet chocolate chips
  
• 1 tsp instant coffee granules
  
• .
  
• Easy Crème Anglaise (recipe follows)
  






Instructions



1. Preheat the oven to 325° F. Butter and flour a 9-inch heart-shaped cake pan, then line the bottom with parchment paper.Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Lower the speed and add the eggs, one at a time, scraping down the bowl after each egg. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
   
   
2. For the ganache, heat the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water just until the chocolate melts and the ganache is smooth and warm, stirring occasionally.
   
   
3. Place the cake upside down on a wire rack and pour the warm glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Transfer to a serving plate and serve with easy Crème Anglaise. Do not refrigerate after it is glazed.
   
   Makes 6 servings.
   
   ............
   
   EASY CRÈME ANGLAISE
   
   • 1 pint Häagen-Dazs vanilla ice cream
   
   Place the ice cream in the refrigerator for several hours until completely melted. Serve as a cold sauce on the plate with a slice of cake on top.
   
   






Final Comments


For photo, copy and paste into web browser:
http://tinyurl.com/heart-cake

You can make the chocolate cake a few days in advance, cool it, wrap it well in plastic wrap, and refrigerate. It's easier to ganache a cold cake; just don't refrigerate it after the cake is ganached.