Chocolate Hazelnut Heart Cakes with Blackberry Cream and Chocolate Ganache

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Looking for the perfect treat for your significant other? These chocolate hazelnut heart cakes are sure to make any affair...

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.

1271
Calories Per Serving
Deliver Ingredients

Notes

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!

Ingredients

Chocolate Hazelnut Heart Cakes

  • 1 1/2 Cup hazelnut flour
  • 1/4 Cup coconut sugar
  • 6 Tablespoons cacao powder
  • 1/4 Teaspoon baking soda
  • 3 eggs
  • 1/4 Cup plus 2 tbsp coconut milk
  • 8 Tablespoons butter, melted

Chocolate Ganache

  • 1/2 Cup dark chocolate chunks (70 percent cocoa is best)
  • 1/2 Cup heavy whipping cream (or coconut milk)
  • 2 Tablespoons Kahlua coffee liqueur

Blackberry Marscarpone Cream

  • 6 Ounces fresh blackberries
  • 8 Ounces mascarpone
  • 2 Tablespoons raw honey

Directions

Chocolate Hazelnut Heart Cakes

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.

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.

Blackberry Marscarpone Cream

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.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
113g
100%
Sugar
44g
N/A
Saturated Fat
51g
100%
Cholesterol
333mg
100%
Protein
21g
42%
Carbs
61g
20%
Vitamin A
459µg
51%
Vitamin B12
0.5µg
8%
Vitamin B6
0.4mg
19.9%
Vitamin C
16mg
27%
Vitamin D
1µg
N/A
Vitamin E
9mg
47%
Vitamin K
21µg
26%
Calcium
706mg
71%
Fiber
11g
46%
Folate (food)
99µg
N/A
Folate equivalent (total)
99µg
25%
Iron
6mg
33%
Magnesium
176mg
44%
Monounsaturated
38g
N/A
Niacin (B3)
2mg
9%
Phosphorus
397mg
57%
Polyunsaturated
7g
N/A
Potassium
1017mg
29%
Riboflavin (B2)
0.3mg
20%
Sodium
369mg
15%
Sugars, added
32g
N/A
Thiamin (B1)
0.4mg
25.5%
Trans
0.9g
N/A
Zinc
3mg
22%

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