Valentine’s Day is approaching, and there’s nothing better than a delicious dessert to delight your partner. This Valentine’s Cake features a chocolate sponge base topped with a luscious dark chocolate mousse, which, according to experts, is an excellent aphrodisiac. But beyond that, prepare this Valentine’s Cake and surprise that special...
Ingredients
Cake
butter200g
semi-sweet chocolate200g
sugar100g
flour100g
baking powder1tbsp
vanilla extract1tsp
eggs4
Chocolate Mousse
dark chocolate250g- sugar125g
- eggs3
heavy cream200g
Nutrition (per serving)
Calories
808.1kcal (40.41%)
Protein
6.6g (13.12%)
Carbs
67.5g (24.55%)
Sugars
46.9g (93.76%)
Healthy Fat
18.1g
Unhealthy Fat
34.4g
% Daily Value based on a 2000 calorie diet
How to make Valentine's Cake
Cake
- Step 1
Melt the chocolate and butter together in a double boiler until smooth and creamy. Let it cool.
- Step 2
Beat the egg yolks with the sugar and vanilla extract until a soft, creamy mixture forms.
- Step 3
Add the melted chocolate and butter mixture to the yolks.
- Step 4
Gradually fold in the flour, which has been sifted with the baking powder, mixing gently.
- Step 5
Beat the egg whites until stiff peaks form, then gently fold them into the batter using a folding motion to keep the mixture airy.
- Step 6
Pour the batter into a heart-shaped cake pan and bake in a preheated oven at 160°C (320°F) for about 25 minutes.
- Step 7
Let the cake cool inside the oven.
Chocolate Mousse
- Step 1
Melt the chopped dark chocolate in a double boiler and let it cool.
- Step 2
Beat the egg yolks with the sugar until a light yellow cream forms.
- Step 3
Whip the heavy cream to soft peaks and mix it into the cooled melted chocolate.
- Step 4
Gently fold in the stiffly beaten egg whites.
- Step 5
Refrigerate the mousse until ready to use.
Presentation
- Step 1
Decorate the cake with the chocolate mousse and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
808.1kcal (40.41%)
Protein
6.6g (13.12%)
Carbs
67.5g (24.55%)
Sugars
46.9g (93.76%)
Healthy Fat
18.1g
Unhealthy Fat
34.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chocolate and butter mixture is completely cooled before adding it to the egg yolks to prevent curdling.
Use a heart-shaped pan for a romantic presentation, but a round pan works just as well.
Refrigerate the mousse for at least 2 hours to allow it to set properly before decorating the cake.
For added decoration, sprinkle cocoa powder or shaved chocolate on top of the mousse.
FAQS
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter mousse and cake. Adjust the sugar accordingly if needed.
Can I make the cake in advance?
Yes, you can bake the cake a day in advance and store it in an airtight container. Add the mousse just before serving.
What can I use if I don’t have a double boiler?
You can use a heatproof bowl placed over a pot of simmering water, ensuring the bowl doesn’t touch the water.
Can I substitute heavy cream with whipped topping?
Heavy cream is recommended for the best texture and flavor, but whipped topping can be used as a substitute in a pinch.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
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