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Chocolate Heart Mini Cakes Recipe

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These Mini Heart Cakes are a delightful Valentine’s Day treat featuring a rich chocolate sponge topped with a creamy, smooth topping. Perfect for celebrating love with a tender, moist cake adorned with sweet cream, these heart-shaped cakes combine the richness of semi-sweet chocolate with a light and fluffy texture that melts in your mouth.

Ingredients

Cake Ingredients

  • 3 large eggs, divided
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1.5 cups semi-sweet chocolate chips or squares
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • Pinch of salt

Cream Topping Ingredients

  • 2.5 cups milk, divided
  • 6 tbsp cornstarch
  • 3/4 cup icing sugar
  • 1/2 cup cold unsalted butter, cubed

Instructions

  1. Whip Egg Whites: In a clean, dry bowl, whip the 3 egg whites with a pinch of salt until they become fluffy and form soft peaks. Set this mixture aside for later folding.
  2. Melt Chocolate and Butter: In a saucepan over low heat, melt the semi-sweet chocolate chips or squares until smooth, then add the softened unsalted butter and stir until fully incorporated, creating a shiny chocolate mixture.
  3. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the 3 egg yolks and granulated sugar until pale and smooth. Then gradually mix in the melted chocolate and butter mixture until fully combined.
  4. Fold in Dry Ingredients and Egg Whites: Gently fold the all-purpose flour and baking powder mixture into the chocolate batter, ensuring not to deflate it. Then carefully fold in the whipped egg whites to keep the batter light and airy.
  5. Bake the Cake: Pour the batter evenly into a greased baking pan. Preheat the oven to 360°F (182°C), and bake the cake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
  6. Prepare Cream Topping: In a saucepan, mix 2 cups of milk with the cornstarch and icing sugar. Cook over medium heat, stirring constantly until the mixture thickens to a creamy consistency.
  7. Incorporate Butter: Remove the thickened mixture from heat and add the 1/2 cup of cold cubed unsalted butter. Stir continuously until the butter is fully melted and incorporated into a smooth, glossy cream.
  8. Assemble the Cakes: Pour the cream topping over the cooled cake evenly. Chill the cake in the refrigerator until the cream is set, which will take approximately 1 hour.
  9. Cut and Decorate: Once set, cut the cake into mini heart shapes using a heart-shaped cutter. Decorate as desired, such as with chocolate shavings, sprinkles, or fresh berries, to add an extra festive touch.

Notes

  • Ensure egg whites are whipped to soft peaks to maintain a light and airy cake texture.
  • Be gentle when folding ingredients to avoid deflating the batter.
  • The baking time may vary depending on your oven; test with a toothpick for doneness.
  • Chilling the cake helps the cream topping set properly before cutting and serving.
  • You can substitute semi-sweet chocolate with dark or milk chocolate based on preference.

Find it online: https://oliviabakes.com/chocolate-heart-mini-cakes-recipe/