What you need:
250g dark chocolate,broken into pieces (I prefer dark chocolate that has 70% cocoa solids)
250g almond meal
200g caster sugar
150g butter, softened
6 eggs (ideally 59g – if they are smaller use 7 eggs)
1 tbsp cocoa
1 tbsp baking powder
2 tsp instant coffee dissolved in 2 tbsp boiling water
Cream to serve
Raspberries (fresh or frozen) to serve
Icing sugar* (to serve)
- Turn the oven on to 180c.
- Line the baking tray with baking paper
- Place the chocolate pieces in the food processor and whizz until they resemble big crumbs of chocolate (if you don’t have a food processor, place the chocolate in a freezer or zip lock bag and seal, place the bag between 2 tea-towels and bash with a rolling pin or a meat mallet until its crushed). Set aside.
- Place the sugar, butter, eggs, cocoa and baking powder into the mixing bowl and mix with the electric beaters or a wooden spoon until smooth. Mix in the coffee mixture.
- Add the chocolate and almond meal and mix well – it might be easier to mix this with the wooden spoon.
- Pour the cake mix into the baking tray, smooth it over with a knife.
- Bake on the middle tray of the oven for 30-45 minutes (check it at 30 minutes – you want the centre to be soft to touch but not too gooey).
To assemble dessert
Once the cake is cool, remove it from the wire rack and place it on a flat surface. Cut out heart shaped pieces with the cookie cutter and carefully transfer 1 heart to each plate. You should get 6 hearts out of a cake this size.
WARNING! This cake is very rich and is easily enough to share. It IS Valentine’s Day after all!
* if you are serving this to someone who requires gluten free, make sure you get pure icing sugar, NOT icing mixture
What to do with leftover cake
All those leftover bits of cake (around the heart cut-outs) are great for dessert or snacks. Serve warmed with ice-cream or cream or thick yogurt. Or just eat them on their own! The cake should keep for 3 months in an airtight container in the freezer or a week in the fridge.