No sooner did it arrive than I was busy in the kitchen with bowl and wooden spoon, humming a tune as I whipped and folded. I dithered for a little as to whether I should use white or dark chocolate in this cake. I was going to use white initially as it's nice to have a pale sponge from time to time, but in the end I thought a few flecks of very dark bitter chocolate would help take the edge off the sweetness.
It was one of those days when everything seems to go wrong and it probably wasn't the most auspicious for making a cake. I managed to burn our first crop of beetroot and my favourite saucepan was a complete write-off. However, despite leaving the cake in the oven five minutes more than intended, the slightly darkened top hid a light, moist, buttery and most delicious sponge. The top was in fact very tasty with a satisfying caramalised nutty crunch to it. CT was so impressed he had to have a second slice immediately after finishing his first - that was a 2nd of the half slices I hasten to add. The heart slices looked very impressive, but they are also rather on the generous side. Half a slice of this rather large cake is fine for most, though obviously not for CT.
PS - Having sampled a little more on day two, I have come to the conclusion that this is one of the most delicious cakes I've baked in a long time. It must be that heart - I'm in love.
You can see more reviews and recipes using this mould here:
Black Forest Cake at Elizabeth's Kitchen
Raspberry and Gooseberry Cake at The Caked Crusader
Raspberry Rose and Almond Cake at Belleau Kitchen
Strawberry Brownies at Home Baked
Dolly Bakes and Laura Loves Cakes.
Made with Love Mondays, whereby all entries must be made entirely from scratch.
- 250g Unsalted butter
- 250g Golden caster sugar (I used cardamom sugar)
- 3 Duck eggs (large hens eggs are fine)
- 1 Lemon - zest and juice
- 200g Flour (I used half wholemeal & half plain white)
- 2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 75g Ground almonds
- 25g Very dark chocolate (I used 100% cocoa solids) - grated
- 25g Flaked almonds
- 2 tbsp Demerara sugar
1. Cream butter and sugar together until pale and fluffy.2. Grate in the lemon zest and cream some more.3. Beat in the eggs one by one.4. Sift in the dry ingredients and stir gently until just incorporated.5. Stir in the lemon juice.6. Gently stir in the chocolate7. Spoon into a 23 cm cake mould or better still an I Love Cake mould.8. Mix the demerara sugar and flaked almonds together then scatter over the top of the cake.9. Bake at 180°C for 35 minutes or until a cake tester comes out clean. Leave to cool for 15 minutes, then turn out onto a wire rack covered in greaseproof paper to avoid the rack pattern being imprinted onto the cake.
DetailsYield: 6 large or 12 small peices
Mustard have kindly offered two Heart Cake Moulds as a giveaway on Chocolate Log Blog.
Prizes are offered and provided by Mustard and Chocolate Log Blog accepts no responsibility for the acts or defaults of said third party.