This heart cake is a very rich white chocolate egg custard cake that is a decorative and yummy treat you can prepare for your favorite valentine.

 

 

 

 

 

 

Tools Needed

Nordic Ware Decorative Heart Pan

Kitchen scale

Food processor

large and deep rectangular pan

tea pot or boiler to boil water

ruler

large microwave safe bowl

medium microwave safe bowl

small bowl

Dish cloth

small bowl

2 cup glass measuring cup or large microwave safe bowl

 

Cake board

 

 

 

 

 

List of Ingredients to Purchase

 

 

 

Grocery store items (by location where I find them)

  

Other aisles

1.1 pounds White chocolate (with high cocoa butter fat content)

2 stick butter

6 large eggs

 

Speciality food store items

( international market, Whole Foods, Cake/candy making supply store …)

1 oz of food grade cocoa butter

 

 

 

 

 

 

 Recipe steps:

 

Recipe steps:

Prepare the pans and preheat the oven.

Ingredients needed

large microwave safe bowl

large and deep rectangular or square pan

Nordic Ware Decorative Heart Pan

Dish cloth

 

 

 

 

 

 

Preheat the oven to 425 degrees F.

 

 

 

Place a dish cloth inside a large and deep rectangular or square pan. My dish cloth fits nicely into the rectangular pan with I fold it in half. Place the large and deep rectangular or square pan in the middle of the oven.  The heart pan should fit inside the rectangular pan without touching the sides of the pan. Spray the heart cake pan with Bakers joy to prevent the torte from sticking to the pan.  

 

 

 

 

Weigh and melt the chocolate and cocoa butter

Ingredients needed

1.1 pounds White chocolate

2 sticks butter

1 oz of cocoa butter

large microwave safe bowl

medium microwave safe bowl

small bowl

 

 

 

Make sure to use high quality chocolate with a high fat content.   Place the 1 oz of cocoa butter and the 1.1 pounds White chocolate into a large microwave safe bowl.  Break the chocolate into pieces.  The smaller the pieces, the easier and the faster the chocolate will melt.  If you have large pieces, make sure to stir and try to break up the pieces each time you remove it from the microwave.  You do not want part of the large piece of chocolate to get too hot and ruin.  Place the chocolate into a large microwave safe bowl.  Warm it for 45 seconds. Stir as much as possible.  Heat for an additional 15 seconds.  Stir as much as possible.  Continue heating and stirring for 15 seconds until the chocolate is mostly melted. When it is just small lumps rub the lumps of chocolate into the side of the bowl with the back of the spoon.  Do not overheat in the microwave or the chocolate will change consistency and will not be good.

 

 

 

Once the chocolate is melted, melt the 2 sticks butter.  Place the butter into a medium microwave safe bowl and place in the microwave for twenty seconds on high. Add the melted butter to the chocolate and stir well. 

 

 

 

Crack and heat the eggs

Ingredients needed

6 large eggs

small bowl

2 cup glass measuring cup or medium microwave safe bowl

 

Cake board

 

 

 

 

Crack each of the 6 large eggs.  To crack each egg, carefully tap
the egg on the counter.  Once the shell is partially broken, carefully finish breaking it in half and let the egg fall into a small bowl.  Check for shells and remove any shell fragments.  Remove the cracked egg and place it into a 2 cup glass measuring cup or medium microwave safe bowl.  Repeat the above procedure to crack each egg separately and place each of the 6 large eggs into the 2 cup measuring cup.   Place the 2 cup measuring cup into the microwave.  Heat it on power of 4 for one minute at a time. (where high is 10 and low is 1).  Take it out and stir and check to see if it is very warm to the touch.  Continue heating for 1 additional minute on 4 and stirring and checking it until it is very warm to the touch.  If you do not heat the eggs until it is warm then they will not beat properly.   If you do not stir, the eggs will cook on the edges and cooked eggs cannot be used

 

Heat some water in a tea kettle.

 

 

 

Put the eggs in the bowl for the kitchen aid mixer. Turn the mixer on eight (where 2 is low and 10 is high). Beat it until the eggs have doubled in size and form medium peaks.  The eggs are a little more then an inch from the top of the Kitchaid bowl that I use.   Take a spoon and dip the back of it into the eggs whites. It should make a little peak like Hershey kisses have. If the peak completely falls over you need to beat it more. If it stays sticking up and only falls over slightly, then it is done.

 

 

 

Pour half of the eggs into the chocolate mixture.  Use a spatula to fold in the eggs. To fold in the eggs just scrape a plastic spatula on the edge of the bowl and flip the edge into the middle. Move all the way around the bowl moving from the outside edge to the middle.  Make sure you make as few movements as possible and are very gentle.  You want to keep the egg whites as fluffy as possible.  Continue to do this until there are just a few streaks in the batter. Then put the rest of the eggs in the batter. Fold them in until it is all the same color.

 

 

 

Pour the cake batter into the heart shaped cake pan. Put the cake pan into the other rectangular or square pan in which you place the dish towel.  Place both pans into the middle rack of the oven.  While the oven rack with a 2 pans is pulled out, carefully pour the boiling water from the tea pot into the outer pan, not the one with the batter in it. It should come up to about an inch on the side of the cake pan with the batter in it.

 

 

 

 

 

 

Cook it for 6 minutes. After you’ve cooked it for 6 minutes, place a piece of buttered foil over it and cook it for another 15 minutes. There will be a thin layer of dark cooked batter on the top. Carefully use a spoon to scope it off the top. Turn the oven down to 350 degrees and cook it for 35 to 45  minutes. Take it out of the oven, it will still be slightly liquid, and place it on a rack. Once it is cooler, place it in the refrigerator over night.

 

The next day,cover a cake board that is large enough to hold the cake with plastic wrap.

Place about one inch of clean hot water into the kitchen sink. While holding the sides of the cake pan, spin the cake pan around in the hot water for a minute. Do not let the cake get wet.  Take the pan out of the water and run a spatula on the edge of the cake pan being careful not to scrape the non-stick surface of the pan.  Then place the cake board on top of the cake pan and with one hand on the cake pan and one on the rack flip the cake over.  Pound on the pan firmly using the heel of your hand.  If the cake doesn’t fall out when you flip it over and pound it with the heel of your hand, spin it around in the hot water for thirty more seconds. Then try to flip it over again.   Continue this process until it releases from the pan.  Once it comes out of the cake pan place it in the refrigerator until you need to use it.