Heart Cake (Torta Cuore)
Category: Desserts
Servings: 20
A rich, indulgent Heart Cake, with delicate layers of chocolate ganache, airy meringue, and a smooth fondant exterior, making it the perfect treat for any celebration or romantic occasion. This cake combines classic flavors of vanilla and chocolate with a soft, buttery texture, a decadent filling, and an elegantly decorated surface.
Ingredients
For the Cake:
| Ingredient | Amount |
|---|---|
| All-purpose flour (Farina 00) | 400g |
| Butter | 400g |
| Sugar | 400g |
| Eggs | 8 |
| Whole milk | 100g |
| Baking powder | 16g |
| Vanilla bean | 2 pods |
| Fine salt | 2 pinches |
| Dark chocolate | 350g |
| Fresh cream (for ganache) | 280g |
| Glucose | 30g |
| Sugar (for meringue) | 100g |
| Water | 20g |
| Sugar (for meringue, additional) | 100g |
For the Fondant:
| Ingredient | Amount |
|---|---|
| Sugar paste (Pasta di zucchero) | 600g |
| Edible decorations | To taste |
Instructions
Step 1: Preparing the Cake Batter
Begin by making the cake batter. For ease, it’s recommended to halve the quantities and bake one cake at a time, yielding two cakes to be used in two 26×25 cm pans. First, slit the vanilla pods lengthwise and scrape out the seeds. In a mixing bowl, beat together the softened butter, sugar, and vanilla seeds until light and fluffy. Gradually add the eggs, one at a time, continuing to mix until fully incorporated.
Next, sift the all-purpose flour and baking powder together. Gradually add this mixture into the butter and sugar mixture, alternating with the milk, which should be at room temperature. Mix until smooth and well-combined.
Step 2: Baking the Cake
Pour the cake batter into two greased and floured pans (26×25 cm). Bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before removing them from the pans.
Step 3: Preparing the Chocolate Ganache
For the ganache, heat the fresh cream in a saucepan until it just starts to simmer. Meanwhile, finely chop the dark chocolate and place it in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to melt. Stir the mixture with a whisk until smooth and fully melted. Add the glucose and stir until completely combined.
To cool the ganache, you can place the bowl in an ice bath, stirring occasionally. Alternatively, let it cool to room temperature, covering the bowl with plastic wrap to prevent a skin from forming.
Step 4: Making the Meringue
For the meringue, pour the water into a saucepan with half of the sugar and heat it on low until the sugar dissolves. Insert a thermometer into the syrup to monitor its temperature. Once the syrup reaches 115°C (240°F), begin beating the egg whites in a stand mixer on medium speed. Slowly add the remaining sugar while continuing to beat until stiff peaks form.
Once the syrup reaches 121°C (250°F), carefully pour it into the beaten egg whites in a thin stream while continuing to beat on high speed. Keep beating until the meringue is cool and shiny.
Sift the powdered sugar and add it in small increments, folding it into the meringue until fully combined. Transfer the meringue into a piping bag fitted with a star tip.
Step 5: Assembling the Heart Cake
To assemble, place one of the cooled cake layers onto a serving plate. Spread a generous layer of chocolate ganache over the entire surface, smoothing it evenly. Place the second cake layer on top, gently pressing down to secure.
Roll out the sugar paste on a lightly powdered surface, then carefully roll it around the rolling pin and unroll it over the cake. Trim any excess paste, ensuring that the fondant fits neatly around the cake.
Step 6: Decorating the Cake
Using the piping bag filled with meringue, pipe decorative swirls around the edge of the cake and on top. Decorate with edible chocolate decorations, placing chocolate hearts around the surface of the cake, alternating between dark and white chocolate. Add any other decorative touches, such as small chocolate flowers or sugar pearls, to enhance the appearance.
Let the cake set for at least 30 minutes to allow the fondant and ganache to firm up before slicing.
Tips for Success
- For an even fluffier cake, ensure that the butter and sugar are creamed together well, as this helps to incorporate air into the batter.
- You can refrigerate the meringue for a firmer texture if you prefer.
- For a smooth finish on the fondant, use a fondant smoother to gently press and smooth out any wrinkles.
- Feel free to experiment with different types of chocolate for the ganache to create a personalized flavor.
Serving Suggestions
This elegant Heart Cake is ideal for birthdays, anniversaries, or any celebration that calls for a touch of sophistication and indulgence. Pair it with a cup of coffee or a glass of sweet dessert wine for the ultimate treat. The combination of rich chocolate ganache, delicate meringue, and fondant is sure to impress guests, making this cake a showstopper at any gathering.
Nutritional Information (per serving):
Calories: 350
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 38g
Sugar: 25g
Protein: 4g
Sodium: 60mg
This delightful cake is as much a feast for the eyes as it is for the taste buds, and with the right attention to detail in every step, you’ll have a stunning dessert that’s perfect for sharing with loved ones. Enjoy!
