Strawberry-Filled Chocolate Cake Hearts

These Strawberry-Filled Chocolate Cake Hearts offer a light and airy treat perfect for Valentine's Day or any special occasion. The chocolate sponge is made with whipped egg whites for a tender crumb that isn't overly dense. Each heart is layered with fresh, sugar-tossed strawberries and a drizzle of chocolate-orange sauce, creating a beautiful balance of rich cocoa and bright fruit flavors. The presentation is as lovely as the taste, making this dessert ideal for impressing guests or sharing with loved ones.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 611.9

Dietary: Vegan

Description

These Strawberry-Filled Chocolate Cake Hearts offer a light and airy treat perfect for Valentine's Day or any special occasion. The chocolate sponge is made with whipped egg whites for a tender crumb that isn't overly dense. Each heart is layered with fresh, sugar-tossed strawberries and a drizzle of chocolate-orange sauce, creating a beautiful balance of rich cocoa and bright fruit flavors. The presentation is as lovely as the taste, making this dessert ideal for impressing guests or sharing with loved ones.

Ingredients

Cake flour; sifted, plus
Cake flour; sifted, divided
Sugar; plus
Sugar; divided
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Water
Vegetable oil
Vanilla extract
Whites; room temperature
Powdered sugar; sifted
Strawberries; thinly sliced

Directions

1
Preheat oven to 325 degrees F (165 degrees C).
2
Line a 15 x 10-inch jelly roll pan with aluminum foil, allowing foil to extend beyond the ends of the pan.
3
Coat the foil with nonstick cooking spray, then dust with 1 tablespoon of sifted cake flour; tap out excess and set aside.
4
In a medium bowl, combine 1 cup sifted cake flour, 3/4 cup sugar, 2 teaspoons of the divided sugar, cocoa powder, baking powder, baking soda, and salt; stir well.
5
Make a well in the center of the dry ingredients.
6
In a separate small bowl, combine water, vegetable oil, and vanilla extract.
7
Add the wet mixture to the dry ingredients, stirring just until blended. Set aside.
8
In a large clean bowl, beat the egg whites until foamy.
9
Gradually add the remaining sugar (1/4 cup plus 2 tablespoons), adding 1 tablespoon at a time, beating until stiff peaks form.
10
Gently fold 1/3 of the egg white mixture into the chocolate mixture to lighten it.
11
Carefully fold in the remaining egg whites and the remaining 1/4 cup sifted cake flour until no white streaks remain.
12
Spoon the batter into the prepared pan, spreading evenly to the corners.
13
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
14
Cool in the pan for 30 minutes.
15
Invert the pan onto a baking sheet; remove the pan and carefully peel the foil away from the cake.
16
Using a 2 1/2-inch heart-shaped cookie cutter, cut the cake into 28 hearts; discard remaining cake scraps.
17
Sprinkle the cake hearts lightly with sifted powdered sugar; set aside.
18
In a small bowl, combine the sliced strawberries and the remaining 2 teaspoons of sugar; toss well to coat.
19
Spoon about 1 tablespoon of Chocolate-Orange Sauce onto a dessert plate.
20
Top with one chocolate cake heart, 2 tablespoons of the sugared strawberries, and another cake heart.
21
Repeat procedure with remaining ingredients to serve.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 611.9kcal

% Daily Value *
Total Fat 18.4g29%
Saturated Fat 3.7g19%
Cholesterol 0.0mg0%
Sodium 789.8mg33%
Total Carbohydrate 112.7g38%
Dietary Fiber 7.7g31%
Sugars 49.2g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/strawberry-filled-chocolate-cake-hearts/