Homemade Chocolates And Valentine Cake by Zarnak Sidhwa

Ingredients For Valentine Cake:

• Cocoa powder  1/2 cup
  
• Hot water  1/2 cup
  
• Sugar, divided 1 1/4 tsp
  
• Flour  3/4 cup
  
• Baking soda  3/4 cup
  
• Salt  1/2 tsp
  
• Eggs, separated  4
  
• Oil  1/4 cup
• Vanilla essence  1 tsp
• Cream of tartar  1/4 tsp

Ingredients For Frosting:

• Whipping cream  1 1/2 cups
  
• Icing sugar  1/4 cup
  
• Fresh strawberries, halved  15
  
• Fresh mint optional  as required

Method:

1. Line and grease two 9'' heart shaped cake tins.
2. In a bowl, combine cocoa and hot water until smooth; cool.
3. In a large bowl, combine, sugar, flour, baking soda and salt.
4. Add egg yolk. oil, vanilla and cocoa mixture; stir until smooth.
5. In a small mixing bowl, beat egg whites until foamy.
6. Add cream of tartar; beat for 1 minute.
7. Gradually add the remaining sugar, beating until soft peaks form.
8. Gradually fold into chocolate mixture.
9. Pour into prepared pans.
10. Bake at 180 degree C for 18-20 minutes or until top springs back when lightly touched.
11. Cool for 10 minutes before removing from pans to wire wacks to cool completely; carefully remove paper.
12. In a mixing bowl, beat cream and icing sugar.
13. Spread frosting between layers and over top and sides of cake.
14. Spoon 1-1/2 cups of frosting into pastry bag with a star or round tip.
15. Pipe a decorative lattice design on cake top and sides.
16. Garnish with strawberries and mint.
17. Refrigerate until serving.
    

Ingredients For Homemade Chocolate:

• Chocolate chopped

Ingredients For Ganache:

• Cream  4 oz
  
• Chocolate  4 oz
  
• Chocolate, to form cases  100 gm

Method:

1. For Chocolate: Melt chocolate and set aside.
2. Pour By tsp into heart shaped molds.
3. Tap on counter to remove any air bubbles, refrigerate.
4. When set, remove from molds by tapping slightly.
5. Refrigerate in airtight with greaseproof paper in between.
6. For Ganache: Melt the chocolate and cream in a pan.
7. Let set overnight in a cling wrapped bowl in the fridge.
8. Meanwhile melt 100 gm of chocolate and completely fill chocolate molds.
9. Immediately, overturn on a top lined with greaseproof paper and let excess chocolate drain out, refrigerate.
10. When chocolate case has set enough, put 1/2 tsp of ganache in it, refrigerate again, top with melted chocolate to seal the chocolate completely.
11. Refridgerate in airtight boxes with greaseproof paper in between.