Coeur Tendre En Chocolat - Tender Chocolate Heart
This is a decadent dark chocolate cake recipe with silky smooth chocolate glaze, to make for a special occasion as it is sheer indulgence! All chocoholics will be delighted and want the recipe, so get ready to share! A perfect Valentine's Dessert! Then try a Chocolate Chestnut Cake or these wonderful light pastries!
You can make it in a heart shape for the one you love or simply in a traditional shape whichever you prefer.
Serve it for a tea time treat all on its own or for a special dessert when the mood takes you, heavenly!
More Amazing Desserts
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Dark Chocolate Cake
Ingredients
- 8 oz 1 cup butter cut into small pieces
- 4 eggs
- 9 oz 250g good quality plain chocolate
- 3½ oz 100g castor sugar
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon vanilla extract
- You will need a 9 inch/20 cm heart-shaped or round cake pan
For The Glaze
- 6 oz 175ml whipping cream
- 8 oz 225g dark plain chocolate.
- 1 oz 30g unsalted butter
- 30 ml 2 tablespoons almond liqueur - optional
- Chocolate curls and/or strawberries to garnish you can use glacier cherries
Instructions
- Prepare the cake pan by greasing lightly with softened butter. If using a non-stick pan you will still need to grease it lightly.
- Preheat the oven to 150°C/300°F/Gas3
- The cake is baked in a bain-marie (a water bath) so wrap the cake tin in foil to prevent the water from getting in.
- Melt the butter and chocolate in a bowl over a saucepan with hot water, keeping it on low heat. You may also use a microwave in short intervals of 20-30 seconds at a time stirring between each interval.
- Beat the eggs and sugar together using an electric mixer for 1 minute until thick and creamy.
- Gradually mix in the cocoa powder.
- Beat in the vanilla extract.
- Now beat in the cooled melted chocolate and butter, incorporating it thoroughly.
- Using a spatula fill cake pan with batter, smoothing it evenly.
- Place the cake pan into a larger pan and pour boiling water to come halfway up the tin.
- Bake for about 45 minutes. The center should be still soft but a skewer or toothpick will come out clean.
- Allow to cool. The center may sink a little but this is ok!
- Place the cake onto a wire rack upside down to cool completely.
- Remove the cake from the pan by running the blade of a knife around the edge to loosen the cake.
To Make The Glaze
- Bring the cream to a low boil in a pan and then quickly remove from the heat and add the chocolate.
- Stir gently until well mixed then beat in the butter and almond liqueur.
- Allow to cool before pouring over the cake.
- Use a spatula to spread the glaze over the cake.
- Decorate with chocolate swirls or flakes and cherries or your choice.
- Chill until ready to serve.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.