Chocolate Raspberry Hearts
February 14, 2021
Persons
4
Serving Size
1 double layer heart
Prep Time
40 minutes
Cook Time
1 hour, 10 minutes
Total Time
1 hour, 50 minutes
Ingredients
- CAKE
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 4 large Land O Lakes® Eggs, at room temperature
- 1 teaspoon vanilla
- 1/4 cup Land O Lakes® Butter, melted, cooled
- FILLING
- 1/4 cup sugar
- 2 ounces cream cheese, softened
- 1/2 teaspoon vanilla
- 1/2 cup Land O Lakes® Heavy Whipping Cream
- 20 fresh raspberries
- CHOCOLATE GANACHE
- 1/2 cup Land O Lakes® Heavy Whipping Cream
- 1/2 cup dark chocolate chips
Instructions
- STEP 1
- Heat oven to 375ºF. Line bottom of 13×9-inch baking pan with parchment paper; set aside.
- STEP 2
- Combine flour, cocoa, baking powder and salt in bowl. Set aside.
- STEP 3
- Combine 3/4 cup sugar, eggs and 1 teaspoon vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow color. Stir melted butter into egg mixture; gently stir flour mixture into egg mixture until just combined. Spread into prepared pan.
- STEP 4
- Bake 11-13 minutes or until center springs back when touched. Run knife around edges to loosen sides. Let cool.
- STEP 5
- Combine 1/4 cup sugar, cream cheese and 1/2 teaspoon vanilla in bowl; beat until creamy. Add 1/2 cup whipping cream; continue beating until soft peaks form. Place 1/2 cup whipping cream into saucepan; cook over low heat until bubbles form around edge of pan. Place dark chocolate chips into separate bowl; pour hot whipping cream over top. Stir until melted and smooth. Set aside.
- STEP 6
- Cut cake into 8 heart shapes using medium-sized cookie cutter. Divide filling evenly among hearts; spread to cover top. Place 5 raspberries onto filling of 4 hearts; gently press into filling. Place 4 remaining hearts, filling-side down, onto raspberries. Spoon ganache over tops; allow to drip down sides.
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