An entire day celebrating romance is not for everyone’s definition of fun. And because sometimes eating an entire cake is the best part of the day, Seattle pastry chef Eric Todd has created a heart-shaped caked that, depending on how you’re feeling on Valentine’s Day, can be decorated to fit your mental state.
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“Creating a light delicate cake for Valentine’s Day smothered with chocolate is the perfect way to treat your sweetheart,” says Todd, who helms the desserts at Cafe Pettirosso. “Inspired by classic, simple and elegant French pastries, this genoise is filled with sweetened whipped cream and fresh or frozen raspberries, and put to bed with a blanket of delicious chocolate glaze. ”
And of course, a Freudian, naughty suggestive sentiment like “Eat Me” or “Bite Me” may get you a Valentine’s kiss in a nice place, and I’m not talking about the kitchen!
Chocolate Genoise
- 6 eggs
- 1 cup granulated sugar
- 5 oz. melted butter, very warm
- 1 tsp pure vanilla
- ½ cup cake flour, sifted
- ½ cup unsweetened cocoa powder
Grease and line with parchment two 9” or 10” round or heart pans. In mixer bowl, whisk together eggs and sugar, stirring over a double boiler until steaming, 140 degrees. lace on mixer with whisk attachment and beat on high speed until double or triple in volume.
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On medium speed, pour in the melted butter in a steady stream. Add vanilla. Fold in cake flour. Pour carefully into prepared pans. Bake at 375 degrees for 10 -15 minutes, until a toothpick comes out clean. Cool . Heart shapes can be cut with a cookie cutter for smaller cakes, or make assemble one large cake. Freeze the layers for easier handling.
Raspberry Whipped Cream
- 1 ½ cup heavy whipping cream
- ¼ cup granulated sugar
- ½ tsp vanilla
- ½ cup frozen berries, thawed and crushed
Whip the cream with the sugar and vanilla. Fold in the berries. Spread between the frozen cake layers, smoothing out the edges of berry cream on the sides. Place back in the freezer until solid or overnight.
Chocolate Glaze
- 2 cups cream
- 2 cups granulated sugar
- 6 oz unsweetened chocolate
- 3 Tbsp light corn syrup
- 2 eggs
- Pinch salt
- ½ tsp vanilla
Whisk the eggs in a bowl with vanilla and salt. Set aside. In a saucepan, slowly heat cream, sugar and chocolate to a slight boil. Remove from heat and slowly pour the hot chocolate mixture into the eggs to temper. Return back to the heat and return to a boil. Cool slightly to pour over the frozen cake on a wire rack, spread the glaze.
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Extra glaze can be enjoyed in coffee or over ice cream. Place your cake on a plate and refrigerate until served. Garnish as desired with fresh raspberries or other Valentine’s candy.
