The ultimate valentine cake pt 1

1 servings

Ingredients

Quantity Ingredient
3 ounces Imported white chocolate; (such as Lindt or
; Tobler), chopped
3 ounces Bittersweet; (not unsweetened) or
; semisweet
; chocolate, chopped
9 ounces Imported white chocolate; (such as Lindt or
; Tobler), chopped
5 larges Eggs; separated, room
; temperature
½ cup Plus 1 tablespoon sugar
1 tablespoon Framboise liqueur or Grand Marnier
1 teaspoon Vanilla extract
6 tablespoons Unsalted butter; melted, warm (3/4
; stick)
¾ cup Cake flour
12 ounces Bittersweet; (not unsweetened) or
; semisweet
; chocolate, chopped
1¼ cup Unsalted butter; (2 1/2 sticks)
3 tablespoons Light corn syrup
3 tablespoons Framboise liqueur or Grand Marnier
1 1 pint basket strawberries; hulled and halved
1½ pint Basket raspberries
1 1 pint basket strawberries with stems; halved through stem
; end (stems left
; intact)
2 1 pint baskets strawberries; hulled and sliced
3 tablespoons Sugar
2 tablespoons Framboise liqueur or Grand Marnier
2½ pint Baskets raspberries

Directions

CHOCOLATE HEART LID

CAKE

ICING

ASSEMBLY

BERRY COMPOTE

To make heart lid:

Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth.

Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.) To make cake:

Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil.

Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and ½ cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in ¼ of whites to lighten. Gradually fold in remaining continued in part 2

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