heart cake

Heart Cake

Heart Cake

My heart-shaped cake is made with a cocoa dough, a white chocolate cream, a dark chocolate mousse, and creamy gianduja chocolate. The chocolate decorations are also homemade. There is white chocolate colored in pink (with beet powder from Koro), dark chocolate swirls filled with gianduja and white chocolate hearts filled with homemade almond praline.

I made it over two days. I prepare the dough the day before as well as the white chocolate cream which needs to cool longer than the rest. I made the chocolate mousse and the creamy gianduja the same day.

INGREDIENTS (4 servings)

  • Cocoa dough
    • 250 g flour
    • 30 g cocoa powder
    • 125 g vegan butter
    • 75g whole sugar
    • 125 g almond powder
    • 1 tsp vanilla powder
    • 1/4 tsp salt
    • 40 g warm water
    • 15 g ground flax seeds
  • white chocolate cream
    • 100 g soy milk
    • 100 g deodorized coconut oil
    • 200 g vegan white chocolate
  • Chocolate mousse
    • 100 g chocolate soy milk
    • 20 g corn starch
    • 80 g dark chocolate
    • 30 g deodorized coconut oil
    • 200 g vegan whipped cream
  • Chocolate gianduja Creamy 
    • 200 g soy milk
    • 20 g cornstarch
    • 80 g vegan milk chocolate
    • 60 g gianduja (can be replaced with praline paste)
    • 30 g deodorized coconut oil

INSTRUCTIONS 

  • Cocoa dough
    • Mix the vegan butter with the sugar until you get a cream
    • Add the rest of the ingredients except flax seeds and water. Mix.
    • Aside, mix the water and the flax seeds. Then add it to the rest of the mixture.
    • Mix until combine.
    • Between two sheets of baking paper, spread your dough and cut two hearts.
    • Bake 12 min at 180 ° C. Set aside.
  • White chocolate cream.
    • Heat the soy milk until boiling. In a separate bowl put the white chocolate and coconut oil.
    • Put the hot milk on the white chocolate and the coconut oil to melt them.
    • Blend until smooth and creamy. Keep in the frigde until completely chilled.
    • Soften the cream before use.
  • Gianduja milk chocolate cream
    • Put the soy milk, chocolate and cornstarch in a saucepan over low heat.
    • Heat slowly until everything is melted then mix with a whisk until thickened.
    • In a separate bowl, put the coconut oil and the gianduja. Cover with hot cream to melt the coconut oil.
    • Blend until smooth and creamy. Keep cool until use.
  • Chocolate mousse
    • In a saucepan, put the soy milk, chocolate and cornstarch. Heat slowly until the chocolate is melted.
    • Then mix with a whisk until the chocolate cream thickened. Add it to the coconut oil to make it melt.
    • Blend until smooth and creamy. Let cool.
    • Whip up the cream until fluffy and stiff peaks form. Then gently ad the chocolate cream until well combine.
  • Assembling
    • On the first biscuit in the shape of a heart, successively pipe the white chocolate cream, the gianduja and chocolate cream, and the chocolate mousse until covering the whole biscuit.
    • Put the second biscuit on top and do it again.
    • Decorate as desired with hazelnuts, praline, chocolate candies or any other decoration of your choice

I hope you’ll like this recipe 🙂

See you soon on Rose and Berries.

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