Bemy Valentine Recipe
Summary
Preparation Time35 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientChocolate
Ingredients
| Chocolate | 60 Gram | |
| Single quantity White Chocolate Ganache | ||
| Pink, lilac or cream-coloured plate | ||
| White chocolate | 200 Gram | |
| Pink or lilac food colouring paste | ||
| Handful of small heart-shaped candies | ||
Directions
1. Cut the cake in half horizontally and sandwich it with a little of the ganache. Place it on the plate and spread the top and sides with the remaining ganache, swirling it in an even layer with a small palette knife.
2. Measure the circumference of the cake with a piece of string. Cut a strip of greaseproof paper 2 cm (3/4 inch) longer than the string and 5 cm (2 inches) deeper than the cake.
3. Break the chocolate into pieces and melt them in a bowl set over a pan of gently simmering water. Spoon half the chocolate on to the strip of greaseproof paper. Spread it to the edge of one long side and to 1 cm (1/2 inch) from both short ends. On the other long side of the strip use a thick paintbrush or pastry brush to spread the chocolate to the edges in an uneven, jagged line. Return the chocolate in the bowl to the pan, but turn off the heat so the remaining chocolate stays melted over the warm water.
4. Leave the chocolate strip to cool slightly, but do not allow it to set. Then carefully wrap it around the cake (paper side outwards) so that the jagged edge is uppermost. Chill for about 30 minutes until the chocolate is brittle.
5. Meanwhile, spoon 2 tablespoons of the remaining chocolate into a small bowl and beat in a dot of food colouring paste. Turn it into a paper piping bag and snip off the tip. Pipe about 12 heart shapes on to a sheet of greaseproof paper. Use a small teaspoon to fill the centre of each heart with the remaining chocolate, nudging it gently to the edges. Chill for 30 minutes.
6. Carefully peel away the paper from the cake. Once the chocolate hearts have set, peel away the paper and arrange the hearts on top of the cake. Scatter with the heart sweets.
2. Measure the circumference of the cake with a piece of string. Cut a strip of greaseproof paper 2 cm (3/4 inch) longer than the string and 5 cm (2 inches) deeper than the cake.
3. Break the chocolate into pieces and melt them in a bowl set over a pan of gently simmering water. Spoon half the chocolate on to the strip of greaseproof paper. Spread it to the edge of one long side and to 1 cm (1/2 inch) from both short ends. On the other long side of the strip use a thick paintbrush or pastry brush to spread the chocolate to the edges in an uneven, jagged line. Return the chocolate in the bowl to the pan, but turn off the heat so the remaining chocolate stays melted over the warm water.
4. Leave the chocolate strip to cool slightly, but do not allow it to set. Then carefully wrap it around the cake (paper side outwards) so that the jagged edge is uppermost. Chill for about 30 minutes until the chocolate is brittle.
5. Meanwhile, spoon 2 tablespoons of the remaining chocolate into a small bowl and beat in a dot of food colouring paste. Turn it into a paper piping bag and snip off the tip. Pipe about 12 heart shapes on to a sheet of greaseproof paper. Use a small teaspoon to fill the centre of each heart with the remaining chocolate, nudging it gently to the edges. Chill for 30 minutes.
6. Carefully peel away the paper from the cake. Once the chocolate hearts have set, peel away the paper and arrange the hearts on top of the cake. Scatter with the heart sweets.
Chef
