Chocolate Heart Cake Recipe

Materials
Cake made with a heart shaped mold #3
Base formed in the same shape as the cake
Tray
Cream for the filling of your choice
1 recipe of chocolate frosting
¼ kg sweet condensed milk
1 recipe of glazed butter cream
150 grs of milk chocolate covering
The necessary amount of natural rose leaves
200 grs glazed fruit
Spatula
Butter paper
Coned paper
Brush

Shaping and decoration

1. Fill in the cake as you wish and place it on a wrapped cardboard. Place the condensed milk on the surface.
2. Place it on top of a fire grate, prepare the chocolate frosting and frost it.
3. Once the frosting is dry, place it on its definite tray.
4. Melt the chocolate covering in a double sauce pan and place it on a thinly cut coned paper. Make thin lines on top of the cake making quick movements. Lift the tray slightly to work on the sides easily and continue making chocolate streaks so that the decoration will have continuity.
5. With more melted chocolate paint the rose leaves. Let them dry and un-stick them.
6. Keep the rest of the chocolate in a bowl on a pot with hot water.
7. Take the fruit from one side and dip the half of each into the melted chocolate.
8. Let the excess chocolate drip onto the bowl and place them onto the butter paper to dry.
9. Make a central decoration by placing the fruit and leaves in the center.

Note
If you don’t have glazed fruit, they can be replaced with fresh fruit, like strawberries, cherries or grapes.

Place them into the chocolate by holding onto the stem.

This can be done the last day to avoid the fruit from rotting.

These can also be replaced with dry fruit which should be dipped in completely.

 

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