Chocolate Broken Heart Cake

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8-10

For those who don't take others' feelings seriously and don't like Valentine's Day, give them a delightful broken heart cake that will express the depth of their feelings in a more tender way. Although this delicious dessert is easy to make, it's not frivolous. The sponge base is covered with chocolate icing and nuts, and decorated with candy canes in the shape of shards of glass. Do everything with love, because Valentine's Day is an excuse to show your feelings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

Non-stick spray for the mold
Wheat flour for dusting the pan
Mixture for cooking chocolate biscuit 450 g (plus necessary ingredients)

Sugar glass

2/3 cup granulated sugar
1/4 cup corn syrup
1/4 tsp cream of tartar

Glaze

One box (350 g) of assorted chocolates with nuts (approximately 24 pcs.)
1/4 cup heavy cream

Whipped cream

1.5 cups heavy cream
1/4 cup granulated sugar
Special equipment: 23cm heart-shaped baking pan.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cake mix, sugar, syrup, cream of tartar, chocolates, cream

Cooking the dish according to the recipe:

Prepare the sponge cake: Preheat oven to 180°C. Spray the pan with oil and sprinkle with flour, shaking off any excess.
Prepare the sponge cake batter according to package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Place on a wire rack and cool for 10 minutes. Invert the pan onto a plate, then turn it back onto the rack to cool completely.

Prepare sugar glass: Line a baking sheet with parchment paper. In a small bowl, combine the sugar, corn syrup, and cream of tartar. Microwave the mixture in 2-minute intervals, stirring between each, until the sugar begins to dissolve and the mixture turns light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and spread it with an offset spatula into a thin 9 by 7-inch rectangle. Refrigerate until completely set, about 15 minutes. Use a mallet to break up the candy until it resembles broken glass.
Prepare the glaze: In a small saucepan over medium heat, melt the chocolate and heavy cream, stirring frequently, until smooth. Remove from the heat and let cool slightly.
Make whipped cream: Using an electric mixer on medium speed, beat the heavy cream and sugar until stiff peaks form.
Assemble the cake: Once the cake has cooled, trim the top with a serrated knife to flatten it (the cake will puff up after baking). Cut the cake in half horizontally to create two even layers, then stack the layers and cut in half in a zig-zag pattern, creating two halves of a broken heart.
Place the two bottom halves on a cake stand or platter, separating them slightly. Spread the cake layers with whipped cream. Place the remaining two halves on top and pour the chocolate glaze over the cake, making sure it covers the entire surface and runs down the sides. Decorate with broken sugar crystals and chill until the chocolate hardens, about 15 minutes. Slice the broken heart cake and serve.