cakepia recipe japanese      
COEUR EN CHOCOLAT
Chocolate Heart  
World Traditional Recipe スイス

Swiss style confectionery molded into a heart shape. To make the bottom layer, press streusel dough lightly onto the bottom of the mold with the palm of your hand, then bake. After cooling in the mold, pour in the chocolate batter and refrigerate until solid. When solid, remove from the mold and sprinkle with confectioners’ sugar.
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instructions
●Preparation Tip
●Bottom Dough

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Photo #2

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In a bowl, cream together butter and sugar. (Photo #1)

Mix in flour and blend until well combined. Pull the dough together. (Photo #2)

Press the dough through a coarse sieve to make it crumbly. (Photo #3)

Place a heart-shaped mold on a baking tray. Fill the mold with the crumb dough to a depth of 1cm and lightly press the dough with the palm of your hand. (Photo #4)

Bake in a preheated oven at 180 °C (365 °F) for about 12 minutes until golden, then allow to cool.

●Chocolate Batter

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Photo #2
Chop chocolate.

Roast sliced almonds in the oven until golden. (Photo #1)

Place cream in a bowl or saucepan. Place over heat and bring the cream to a boil.

Add the chopped chocolate and melt. Mix in almonds. (Photo #2)

●Finish

Photo #1
When the chocolate batter is being cooled and becomes creamy, spread it over the baked bottom dough and make a thick chocolate layer. (Photo #1)

Let chill in the refrigerator until solid, then remove from the mold. Sprinkle with confectioners’ sugar.

ingredients
Servings per Recipe Calories per Serving Ready In
one 12cm heart-shaped mold  405kcal 90 minutes
Bottom Dough
butter 30g 
sugar 20g 
cake flour 50g 
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
Chocolate Batter
chocolate 100g 
whipping cream 50g 
sliced almonds 60g 
Finish
confectioners’ sugar  
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