CHOCOLATE-COVERED STRAWBERRY HEARTS
Steps:
- 1. In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
- 2. Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
- 3. Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set.
CHOCOLATE STRAWBERRY HEARTS
Provided by Food Network
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 3
Steps:
- Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt.
- While the chocolate is melting, cut the strawberries in half from top to bottom. Slice a little "v" shape into the middle of each half, in order to turn them into hearts. Place on a paper towel-lined plate to dry for 5 minutes.
- Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through). Dip the strawberries into the melted chocolate, covering them entirely. Refrigerate until set, 30 minutes to 1 hour.
CHOCOLATE STRAWBERRY CAKE
Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
- Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
- Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
- Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
- Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
- Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
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