Cadbury

Exploding Hearts Cake

Hearts cake

Serves 6

Ingredients

CAKE
130g cornflour
3 teaspoons Cadbury® Bournville Cocoa
1½ teaspoons baking powder®
1½ tablespoons water
130g caster sugar
3 eggs, separated

CHOCOLATE CREAM
300ml cream
75g (3 rows) Cadbury® Dark Cooking Chocolate, melted

CHOCOLATE HEARTS
100g Unichoc Dark Compounded Chocolate, melted
50g (2 rows) Cadbury Dream Chocolate

Method

  1. Preheat the oven to 190°C. Sift the cornflour, cocoa and baking powder twice.
  2. Bring the water and sugar to the boil in a saucepan and boil until the sugar dissolves so that the liquid is clear. Remove from the heat.
  3. Whip the egg whites until stiff. Add the sugar syrup and beat with electric beaters for 2 minutes. Add the yolks. Using a metal spoon, fold in the sifted dry ingredients.
  4. Gently spread the mixture evenly between two greased and lined 22-cm round pans. Bake for 15 minutes, then remove the cakes from the pans and allow to cool completely.
  5. While the cakes are cooling, prepare the chocolate cream. Whip the cream to soft peaks. Add the melted chocolate and mix quickly until combined. Do not overbeat. Sandwich the two cakes together with the prepared cream and set aside.
  6. Melt the dark chocolate in a double boiler or in the microwave on Medium (50% power).
  7. Spread the melted chocolate over a sheet of baking paper to approximately 3 mm in thickness. Drop the chocolate-coated paper on the bench several times to smooth the surface of the chocolate. As soon as it loses its sheen or becomes dull, take a sharp knife and cut out one large heart shape. Then, using a small heart-shaped cookie cutter, cut out a small heart shape from the centre. Cut out 6-10 medium hearts from the remaining chocolate. Allow the chocolate hearts to set completely.
  8. Melt the dark chocolate in a double boiler or in the microwave on Medium (50% power).
  9. Using a little melted chocolate, stick each small white heart on top of its dark chocolate counterpart. Pipe or spread a little chocolate on the back of each dark chocolate heart. Press a wire stem into the melted chocolate and leave to set. When all the hearts are completed, dust the top of the cake with a little Cadbury’s Drinking Chocolate. Dust the large heart with some icing sugar and place on top of the cake. Press the wire stems through the cut-out heart shape in the centre and into the cake as if arranging flowers in a vase.