COEUR EN CHOCOLAT Chocolate Heart

January 23, 2008 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.

●Preparation Tip ●Bottom Dough Photo #1 Photo #2 Photo #3 Photo #4 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 Photo #1 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. Servings per Recipe Calories per Serving Ready In 4  one 12cm heart-shaped mold  0kcal 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