Mini Amaretto Chocolate Hearts

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The closest thing to chocolate heaven we could make. These are the perfect way to show someone you care. Recipe courtesy of Essentials Magazine.

2 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Mini Amaretto Chocolate Hearts

For the Cakes:

50 g Caster Sugar
40 g Plain Flour
2.5 g Dr. Oetker Baking Powder (½ tsp)
10 Dr. Oetker Fine Dark Cocoa Powder (10g or approximately half a sachet)
30 ml Amaretto (2 tbsp)
100 ml Whipping Cream
Dr. Oetker Chocolate Hearts
1 Medium Egg

For the Ganache:

75 ml Double Cream (4 ½ tbsp)
5 g Unsalted butter (1 tsp)
50 g Dr. Oetker 35% Milk Chocolate
50 g Dr. Oetker 72% Extra Dark Chocolate

preparation

Preparation

Mini Amaretto Chocolate Hearts (Essentials)

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.

Nutritional Information for the recipe Mini Amaretto Chocolate Hearts

Per Serving Per 100 g / ml
Energy 5853 kJ
1398 kcal
1624 kJ
388 kcal
Fat 91.07 g 25.30 g
Carbohydrate 86.39 g 24.00 g
Protein 36.37 g 10.10 g

preparation

Preparation

Mini Amaretto Chocolate Hearts (Essentials)

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.

Nutritional Information for the recipe Mini Amaretto Chocolate Hearts

Per Serving Per 100 g / ml
Energy 5853 kJ
1398 kcal
1624 kJ
388 kcal
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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