Praline Heart

Ingredients for 1 servings:

• 3 eggs
• 75 g sugar
• 150 g dark chocolate
• 100 g butter
• 75 g flour
• 1 tsp baking powder (not absolutely necessary)
• 100 g chocolate, milk
• 200 g cream
• 50 g dark chocolate pieces
• 200 g dark chocolate
• 500 g crème fraîche
• Confectionery for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Giant heart-shaped chocolate cake

First, melt the milk chocolate for the chocolate cream in a double boiler while stirring. Once the chocolate is completely dissolved, gradually stir in the cream to create a lump-free chocolate cream. Transfer to a bowl and chill completely in the refrigerator. Grease a 1-liter heart-shaped baking dish or a small springform pan and chill. Crumble the chocolate and melt it with the butter in a double boiler, then let it cool slightly. Meanwhile, preheat the oven to 200°C. Beat the eggs and sugar until creamy and then add the butter mixture while stirring. Sift the flour over the chocolate and carefully fold it in with a whisk. Pour the batter into the prepared dish. Bake in the preheated oven for about 20-25 minutes. Let it cool slightly in the dish, then turn out onto a wire rack. For the ganache, melt the dark chocolate in a double boiler. Stir in the crème fraîche a spoonful at a time to form a smooth cream. Transfer the mixture to a bowl and refrigerate. Cut the cooled chocolate cake in half. Whip the chocolate cream with chilled whisks, then stir in the chocolate flakes. Spread it on the bottom of the heart-shaped cake and replace the lid. Remove the ganache from the refrigerator and whip briefly. Fill a piping bag with about 2-3 tablespoons, then cover the cake with the remaining ganache. Garnish with the remaining ganache from the piping bag, along with some chocolates, chocolate curls, or chocolate shavings, if desired.