Valentine's Heart Cake

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== Description ==
Yield: 4 servings, 1 eight-inch cake
== Ingredients ==
* 4 tablespoons unsalted butter, melted
* ⅓ cup all purpose flour
* ⅓ cup unsweetened cocoa powder
* ¼ teaspoon salt
* 4 large eggs
* ¾ cup sugar
=== Mousse Base ===
* 1 cup heavy whipping cream
* 4 cinnamon sticks, broken in half
=== Mousse, Cake Assembly, and Glaze ===
* ⅔ cup cherry jam
* 2 tablespoons kirsch (clear cherry brandy)
* 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
* ½ cup heavy whipping cream
* ¼ cup water
* 2 tablespoons light corn syrup
* 1 teaspoon spiced tea leaves or lapsang souchong smoked black tea leaves (from 1 tea bag)
* 5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
== Directions ==
# Buy chocolate 
=== For cake ===
# Preheat oven to 400°F.
# Place 8x2-inch heart-shaped cake ring on sheet of foil.
# Wrap foil up sides of ring.
# Brush foil and inside of ring with 1 tablespoon butter; dust with flour.
# Place on baking sheet.
# You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.
# Sift flour, cocoa, and salt into medium bowl.
# Combine eggs and sugar in large metal bowl.
# Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
# Whisk until sugar dissolves, about 2 minutes.
# Remove from over water.
# Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes.
# Sift half of dry ingredients over; fold in gently.
# Repeat with remaining dry ingredients.
# Transfer ¼ cup batter to small bowl; fold in 3 tablespoons butter.
# Gently fold butter mixture into batter; do not overmix or batter will deflate.
# Transfer batter to ring.
# Bake cake until tester inserted into center comes out clean, about 20 minutes.
# Transfer cake with foil to rack; cool completely (can be made 1 day ahead. Cover and store at room temperature) 
=== Mousse base ===
# Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan.
# Remove from heat; let steep 1 hour at room temperature.
# Cover and refrigerate cinnamon cream overnight.
# For mousse, cake assembly, and glaze: blend jam and kirsch in small bowl.
# Cut around sides of cake; lift off ring.
# Using metal spatula, loosen cake from foil and transfer to rack.
# Using serrated knife, cut cake horizontally in half.
# Using tart pan bottom, transfer top cake layer to work surface; turn cut side up.
# Spread half of jam on cut side of both cake layers.
# Strain cinnamon cream into large bowl; beat until soft peaks form.
# Stir finely chopped chocolate in heavy small saucepan over low heat until smooth.
# Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly).
# Immediately drop mousse by dollops over bottom cake layer; spread to within ¾ inch of edge.
# Gently press second layer, jam side down, atop mousse.
# Smooth sides of cake with offset spatula.
# Chill assembled cake on rack while preparing glaze.
# Bring cream, ¼ cup water, corn syrup, and tea to boil in small saucepan, stirring constantly.
# Remove from heat; steep 5 minutes.
# Strain into another small saucepan; return to boil.
# Remove from heat.
# Add coarsely chopped chocolate; whisk until smooth.
# Cool glaze until thickened, but still pourable, about 30 minutes.
# Place rack with cake over baking sheet.
# Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly.
# Chill until glaze is firm, at least 2 hours and up to 1 day.
# Place cake on platter and serve.
Category:Cake Recipes