Double Fudge Valentine Heart

Ingredients

• 2 3/4 cups sifted all purpose flour
• 2 tablespoons unsweetened cocoa
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter; softened
• 1 1/4 cups white sugar
• 1 cup firmly packed beown sugar
• 5 large eggs; separated
• 1 1/2 cups milk
• 6 ounces ( 6 squares) unsweetened chocolate; melted and cooled
• 1 tablespoon vanilla
• 1 cup sour cream

Frosting

• 18 ounces (18 squares)
• 1 1/2 cups butter
• 6 large eggs
• 2 teaspoons vanilla
• 1 cup whipped cream and fresh raspberries for garnish

Method 

Preheat oven to 350°F. Grease a heart shaped baking pan. dust with flour; tap out excess. Mix together flour, cocoa, baking powder, baking soda and salt. Beat together butter, white sugar, and brown sugar at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in milk, chocolate and vanilla. Alternately beat flour mixture and sour cream into chocolate mixture. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold egg whites into batter. Spoon batter into prepared pan; smooth top. Bake for 40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes. Then turn out cake onto wire rack to cool completely.

Frosting

In top of double boiler set over simmer (not boiling) water, melt chocolate, stirring until smooth. Cool for 10 minutes. Beat butter at medium speed until smooth. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla until thick and fluffy. Spread frosting on top and sides of cake. For garnish, using a pastry bag fitted with a 1 inch star tip, pipe whipped cream rosettes onto the cake as a border, Pipe a decorative edge around bottom of cake. Place raspberries on top of whipped cream.

Yield: 16 servings

Submitted by Gary