Step 1: Heat the oven to 180°C/Gas Mark 4. Grease and base line 20cm sandwich tin. Whisk the sugar and egg together until pale and thick. Sift the flour, Baking Powder and cocoa into a bowl, then fold into the egg mix. Pour into the prepared tin and level.
Step 2: Bake for 12-15 mins until cooked through. Cool on a wire rack, then stamp our four 7cm hearts using a cutter. Drizzle each heart-shape sponge with ½tbsp amaretto.
Step 3: For the ganache, heat double cream until hot, but not boiling; add the chocolate and butter and leave to melt. Stir briefly until smooth and leave to cool.
Step 4: Whisk the whipping cream until thick, then use to sandwich together each pair of cake hearts.
Step 5: Using teaspoon, smooth cooled ganache on top of the cakes and sprinkle with Milk and White Chocolate Hearts.
|Per Serving||Per 100 g / ml|
|Fat||91.07 g||25.30 g|
|Carbohydrate||86.39 g||24.00 g|
|Protein||36.37 g||10.10 g|
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