Melting Heart Cakes Food

HIDDEN HEART CAKE

Steps:

• For the cake: Place a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 9-by-4 1/2-inch loaf pan and a quarter sheet pan (13 by 9 inches).
• Sift the flour and salt into a medium bowl; set aside. Whisk the whole eggs, yolks, milk and vanilla together in a medium bowl; set aside. Beat the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth, about 1 minute. Gradually add the granulated sugar 1/4 cup at a time until well combined. Turn the machine off and scrape down the paddle and sides of the bowl with a rubber spatula. Continue to beat the butter mixture on medium speed until light and fluffy, about 4 minutes.
• Turn the machine off and scrape the sides of the bowl again. Turn the mixer to its lowest setting and gradually add in the flour mixture 1/4 cup at a time until just combined. Slowly add the egg mixture. Remove the bowl from the mixer, scrape any batter off the paddle and make sure the batter is well combined. (Take care not to overmix.)
• Divide the batter in half. Fold the red food coloring into one half and the green into the other half with a rubber spatula until no streaks remain.
• Pour the red batter into the prepared quarter sheet pan and bake until set, but slightly under-baked, about 18 minutes.
• Turn the cake out onto a parchment-lined surface. Let cool slightly, then cut 12 hearts out of the sheet cake with a 2- or 3-inch heart cookie cutter.
• Pour enough green batter into the prepared loaf pan to just cover the bottom. Nestle the hearts point-end down in a row down the center of the batter, so that they snugly fit the length of the pan. Spoon the remaining batter on top and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, 50 minutes to 1 hour.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a medium bowl to make a thick but pourable glaze.
• Cool the cake in the pan on a rack set into a rimmed baking sheet, 10 to 15 minutes. Invert the cake onto a plate. Re-invert the cake and set it right-side up on the rack. Pour the glaze over the cake while still warm, allowing excess glaze to drip into the pan below. Allow the cake to cool completely. Slice into the cake to reveal the heart inside.
• The cake will keep wrapped in plastic wrap at room temperature for 4 to 5 days, and freezes well for up to 1 month.
• Combine the beet juice, beet powder and cocoa powder in a small bowl and whisk until smooth. Combine the matcha powder with 3 tablespoons water in another small bowl and whisk until smooth. Use the beet coloring in place of red food coloring and the matcha coloring in place of green coloring in the Hidden Heart Cake.

HIDDEN HEART CAKE

Steps:

• Line a loaf pan with plastic wrap, leaving excess on all sides to fold over the top. In a medium bowl, combine the sprinkles and 1/2 cup of crumbs from the Heart-Shaped Blondies. Set aside.
• Soften 1/2 cup of the ice cream and spread in an even layer on the bottom of the loaf pan. Freeze the layer of ice cream until set, about 30 minutes.
• Meanwhile, place the 12 heart-shaped blondies in a row and press them together as tightly as possible.
• Soften all of the remaining ice cream until smooth and easy to spread. Remove the loaf pan from the freezer and spread another 1/2 cup of softened ice cream over the bottom. Carefully place the log of blondies, heart lobes down against the ice cream, in the center of the pan. There should be a 1/2-inch gap between both ends of the log and the ends of the loaf pan.
• Spread the remaining softened ice cream around the log, filling the loaf pan to the top. Work carefully to keep the blondies pressed together tightly. Top the loaf with the blondie crumb/sprinkle mixture in an even layer. Fold the plastic wrap over the cake. Freeze until set, about 4 hours.
• Invert the pan to remove the ice cream cake. Peel off the plastic wrap and discard. Slice the ice cream cake like a loaf of bread, revealing the hidden heart inside. Serve immediately.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, melt the butter. Put the sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the red food coloring, vanilla and eggs.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed.
• Transfer the batter to the prepared baking sheet and spread into an even layer. Lay another sheet of parchment paper over the batter and place an inverted baking sheet over the top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the blondies in the baking sheet slightly before inverting them onto a cooling rack. Cool completely.
• Cut the blondies into 12 hearts using a small heart-shaped cookie cutter with straight edges. The hearts should be about 1/2 inch thick. Crumble the remaining blondies into coarse crumbs.

CONVERSATION HEART CAKE

Steps:

• Preheat the oven to 350˚ F. Coat a 9-inch round and a 9-inch square cake pan (2 inches deep) with cooking spray. Prepare the cake mixes as directed; divide between the pans. Bake until a toothpick comes out clean, 30 to 35 minutes.
• Let the cakes cool, then remove from the pans. Trim the tops of the cakes with a long serrated knife to make them level. Cut the round cake in half as shown.
• Working on a cake board (you can cut the board into a heart shape to fit the cake) or a cutting board, position the 2 half circles of cake against 2 sides of the square cake to make a heart.
• Cover the cake with the white frosting, using the frosting to fill in any gaps between the cakes.
• Combine the marshmallows and water in a large microwave-safe bowl. Microwave, stirring with a rubber spatula, until melted and smooth, 1 to 2 minutes. Add the green food coloring and stir until smooth.
• Transfer the marshmallow mixture to a stand mixer. Gradually add all but 1/2 cup of the confectioners' sugar and beat until combined. Beat in the butter.
• Scrape the marshmallow fondant onto a sheet of parchment and knead in confectioners' sugar until it's no longer sticky. Dust the parchment with more sugar; roll out the fondant until it's large enough to cover the cake, at least 13 by 16 inches.
• Carefully flip the parchment and fondant onto the cake; peel off the parchment. Gently press the fondant against the sides of the cake and smooth with your hands; trim the excess. Brush off the extra sugar.
• Use the wide end of a chopstick to press letters into the fondant (it's best to do this before the fondant dries out). Use a small brush to paint hot pink or red food coloring in the letter indentations.

CHOCOLATE HEART OF DARKNESS CAKES

Steps:

• Make the dark chocolate truffle hearts. Place 8 ounces chopped semisweet chocolate in a small bowl. Heat 3/4 cup heavy cream in a small saucepan over a medium heat. Bring to a boil. Pour the boiling cream over the chopped chocolate. Set aside for 5 minutes before stirring with a whisk until smooth. Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about an inch of the inside edges of the pan. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until firm to the touch. Line a 10 to 12-inch dinner plate with parchment paper or waxed paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons (a bit more than an ounce each) of ganache onto the paper. Wearing a pair of disposable vinyl (or latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. You should refrain from indulging in them since absence of a truffle in a cake will make the heart grow darker. Return each formed truffle onto the paper lined plate, and place in the freezer while preparing the cake batter.
• Make the chocolate cocoa cakes. Preheat the oven to 325 degrees F. Lightly coat the inside of each individual nonstick muffin cup with the 2 teaspoons melted butter. Set aside until needed. In a sifter, combine 2/3 cup all-purpose flour and a 1/2 cup cocoa powder. Sift onto a large piece of parchment paper (or waxed paper) and set aside until needed. Melt 8 ounces chopped semisweet chocolate and 5 ounces butter in the top half of a double boiler over medium-low heat. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 6 to 7 minutes. Remove from the heat and set aside at room temperature until needed. The chocolate and butter may also be melted in a medium glass bowl in a microwave oven set at medium power for 2 minutes. After removing the chocolate and butter from the microwave oven, use a rubber spatula to stir until smooth.
• Place 3 eggs, 2 egg yolks, and 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on a medium-high speed for 2 minutes until the mixture is slightly frothy. Add the melted chocolate and butter and mix on low speed to combine, about 15 seconds. Continue to operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, stop the mixer and scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix on medium to combine, about 15 seconds.
• Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined. Portion 3 heaping tablespoons (about 2 1/2 ounces) of the cake batter into each individual muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes. Remove the truffles from the freezer.
• Remove the muffin tin from the oven, and moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing each truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake until a toothpick inserted into the cake (not the truffle) comes out clean, about 17 to 18 minutes. Remove the cakes from the oven and cool at room temperature for 20 minutes. To remove the cakes from the muffin cups, hold the top edges of the baked batter part of a cake, and give each cake a slight twist to loosen it from the inside cup. Then insert the pointed tip of a knife into a top outside edge of a cake and loosen it so that you can gently pull each baked cake out of each cup. Serve immediately while still warm.
• After the Chocolate Heart of Darkness cakes have cooled to room temperature, you may keep them covered with plastic wrap for up to 24 hours at room temperature, or in the refrigerator for 3 to 4 days. The cakes may be rewarmed in a microwave oven, and they are extraordinary. Make sure the cakes are at room temperature, then heat them 1 or 2 at a time for 30 to 40 seconds in a microwave oven set on defrost power. Instead of drying out, the cake will be warm and moist, and the truffle center will be a hot ooze of ecstasy. For extra indulgence, serve the warm Chocolate Heart of Darkness cakes with white chocolate ice cream or unsweetened whipped cream. For me, a glass (forget the golden goblet) of Warre's 1985 Porto will have a salubrious effect.

HIDDEN HEART CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
• Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
• Repeat step 1 to make a second cake mixture - you won't have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
• For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.

CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in microwave at 50% power (Defrost)
• Sift flour into pitcher, add sugar, add eggs, mix together.
• Fold in melted chocolate and butter mix
• Pour into small Glass Ramekins (about 3" across)
• (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• Preheat Oven to 300.
• Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
• Place Heart Stencil on top of dessert and sift powdered sugar.
• Serve Warm.
• This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

VALENTINE'S DAY CUPCAKES

Steps:

• Heat oven to 180C/160C fan/ gas 4 and line a muffin tin with eight paper cases. Melt the butter in a small pan, then leave to cool for 5 mins. Tip the sugar, cocoa and flour into a food processor and whizz to get rid of any little clusters of sugar that are sticking together. Tip in the melted butter and eggs, and blitz to make a smooth batter.
• Scoop a little of the mixture into each muffin case, then lightly press a white chocolate truffle in the centre. Spoon over the remaining mixture, making sure that the truffles are covered. Bake for 15-20 mins until the mixture has firmed up. Leave to cool.
• To decorate the muffins, tip the butter and sugar into a large bowl, add the vanilla and beat with an electric hand whisk until really smooth. Thinly spread a little of the vanilla mixture over the top of the cakes to cover them, taking the icing down the sides to meet the paper case. Beat the cocoa powder into the rest of the icing, then put in a piping bag fitted with a large star nozzle and pipe hearts onto the top of each cake. Add a chocolate heart to decorate for the final flourish.