It was Bianca's birthday a week before, but we didn't have her over until last weekend. She told me after Monique's birthday cake, that she'd like to have a love heart cake, that kid, since she was little, she's always full of love, and loves to feel love.
My initial plan was a white chocolate mousse cake with strawberry jelly, use the strawberries to form a love heart. But the cake wouldn't survive a trip down to Mornington in 30C heat as we decided to bring the cake down to Mother in Law's, and share the birthday cake with her.
So I made a cake that family love, and would survive a car trip of over an hour in a hot day.
I used a 20cm round spring form and a heart shaped mini tin.
Spiced Triple Chocolate Love Heart Cake with Macarons
100g milk chocolate
100g dark chocolate (70% cocoa - I used Lindt's)
5 egg yolks
1 large egg
50g dark chocolate chips
1 tbsp golden syrup
1/2 tsp all spice powder
1/2 tsp ginger powder
1 tsp cinnamon powder
200 g Self Raising flour
100ml whole milk
2/3 cup brown sugar (firm packed)
Preheat oven to 160C, line and grease the spring form, grease the heart tin.
Melt the chocolate.
Cream butter with sugar, beat in egg yolks and egg till smooth.
Add chocolate and syrup to the mix, keep beating.
Sift together spices and flour into the mix, add milk and mix till smooth.
Fold in the chocolate chips.
Scoop batter into the pans and bake cakes, 20 minutes for the small one in heart shape tin and 40 minutes for the big one, cool on rack.
Put the cakes into the freezer.
And.... make the macarons...
Go out for dinner. The cake need to be chilled before it can be shaped.
Make the chocolate butter cream - the same batch used in the macarons.
Shape the round cake using the shape of the small one, slice the top of the cake to be level.
Apply the chocolate butter cream.
Add the macarons on top, sides and the writing...