For the recipe Mini Amaretto Chocolate Hearts
|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|
|75 ml||Double Cream (4 ½ tbsp)|
|5 g||Butter (1 tsp)|
|50 g||Dr. Oetker 35% Milk Chocolate|
|50 g||Dr. Oetker 72% Extra Dark Chocolate|
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.
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.
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.
Whisk the whipping cream until thick, then use to sandwich together each pair of cake hearts.
Using teaspoon, smooth cooled ganache on top of the cakes and sprinkle with Milk and White Chocolate Hearts.
|Per Serving||Per 100 g / ml|