Ingredients (makes 1 heart-shaped cake: 14.5x14cm, 5.5cm tall)
Egg yolk…..from 2 medium-sized eggs
Egg white…..from 2 medium-sized eggs
Ghana Milk Chocolate Bar…..1 bar (58g / finely chopped)
Ghana Milk Chocolate Bar…..0.5 bar (29g / finely chopped)
Raspberries, blueberries…..Suitable amount
1. Mix the ingredients in <A> together and melt over hot water.
2. Mix the ingredients in <B> together.
3. Coat the inside of the cake tin with butter, then sprinkle in some bread flour. Cover the bottom of the tin with oven paper, then cool the tin in the fridge.
How to Cook
Step 1: Place the egg yolks into a bowl and beat them. Add in half of the sugar (40g), and whisk until the mixture turns light in colour.
Step 2: Mix <A> in together with the mixture from Step 1. Add in the fresh cream and mix.
Step 3: Place the egg white into another bowl and whisk over iced water until it becomes frothy. Add in the remaining sugar in 2 equal batches, and mix to form meringue.
Step 4: Add 1/3 of the meringue from Step 3 into the mixture from Step 2, then mix. Add in half of <B>, and mix until the mixture is no longer powdery.
Step 5: Add in 1/3 more of the meringue, the remainder of <B>, then the last 1/3 of meringue, in this order, to the mixture, and mix well.
Step 6: Pour the mixture into the cake tin and spread evenly. Preheat the oven to 160°C, and bake for 35~40 minutes.
Step 7: To make the cream, melt the Ghana chocolate, then mix in the fresh cream bit by bit.
Step 8: Use a whisk to mix the cream well to get a smooth consistency.
Step 9: Continue to whisk over iced water, until the cream becomes smooth.
Step 10: Wait for the cake to puff out in the oven. Poke a stick into the cake; if no mixture sticks to it, the cake is done!
Step 11: Place the cream from Step 9 into a piping tube. Remove the cake from the tin, and decorate it with the cream. Finish off with berries and mint.