Looking for the perfect treat for your significant other? These chocolate hazelnut heart cakes are sure to make any affair more romantic, and they’re grain- and gluten-free to boot.
This recipe is courtesy of Caroline Potter.
The mini layer cakes are best served at room temperature with warm ganache.
If you do not have a mini heart baking pans, you can easily make these using muffin tins.
Make the chocolate hazelnut cakes the night before and then simply assemble when ready to serve.
The addition of Kahlua liqueur gives a rich, coffee flavor to the ganache and pairs nicely with the sweet blackberries. This can be optional but is recommended for the best flavor!
Preheat oven to 350 degrees F. Generously grease mini heart baking pans with butter.
To make the cakes, whisk together eggs and coconut milk in a mixing bowl. Sift in dry ingredients. Pour in melted butter, stirring to form a smooth batter.
Spoon into baking pans filling half way full.
Bake for 10-12 minutes — cake can still be slightly gooey in the middle. Cool for about 5 minutes, running a knife around the edges to remove from pan.
While the cakes are baking, make the chocolate ganache.
To assemble heart layered cakes, place one mini cake on the bottom of plate.
Scoop blackberry cream on top, using a spatula to gently smooth. Place second cake on top.
Drizzle with warm chocolate ganache.
Over low heat, slowly melt chocolate. Whisk in cream and Kahlua. Continue stirring until creamy and smooth. Allow to cool for about 3-5 minutes to thicken.
Purée the blackberries and honey. Use a spatula to fold in mascarpone cream. Blend thoroughly. Chill in refrigerator for 20 minutes or until time to assemble cakes.