All Heart, Bittersweet Style
Source of Recipe
News- Journal 2/14/02
Recipe Introduction
Makes 12-14 servings (or more). From Abby Mandel.
List of Ingredients
8 oz. bittersweet chocolate
1/2 cup coffee
1 cup sugar
2 sticks unsalted butter
4 large eggs
1 Tbsp. + 3/4 tsp. vanilla extract
Pinch salt
3/4 cup chilled heavy cream
2 tsp. powdered sugar
Small flowers, candied violets or hearts, optional
Recipe
Heat oven to 350 degrees. Line 5-cup-capacity heart-shaped pan (or 8-inch layer cake pan) with heavy-duty foil. To line pan, invert pan and shape foil around it. Remove foil, set pan upright and gently set foil in pan and press into place, without tearing it. Leave about 2-inch foil overhang. Set aside on baking sheet (for easier handling). In bowl, microwave chocolate and coffee at 10-percent power until chocolate is melted, about 1 minute, 20 seconds, stirring once midway. Once melted, stir until smooth. In bowl, use mixer to cream sugar and room-temperature butter until fluffy. Add eggs singly. With mixer running, slowly add warm chocolate mixture, 1 tablespoon vanilla and salt. Mix until smooth. Pour into prepared pan. Bake until puffy with thick cracked crust but center still jiggly, about 30-35 minutes. Cool at room temperature. It's OK if cracks develop. Refrigerate overnight or up to 3 days or freeze up to 1 month, covered airtight. Thaw frozen heart before using. Whip cream until stiff with remaining vanilla extract and powdered sugar. About 3-4 hours before serving, lightly press down on edges to make surface as even as possible. Invert heart on platter; carefully remove foil. Use spatula to spread whipped cream over entire surface of heart. Use pastry bag fitted with rosette tip to pipe remaining cream in decorative pattern. Refrigerate up to 3 hours. To serve, garnish with flowers, violets or candy hearts, if using. Serve chilled, cut into wedges.
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