Chocolate heart cake and marron glace '

2_18348 with CHOCOLATE CAKE and MARRON GLACE ' preparation: 30 minutes cooking time: 50 minutes: 40 minutes INGREDIENTS for 4 people: 125 g flour ' 00 ', 50 ml of cream, butter, 80 g 70 g caster sugar, 3 tablespoons of rum, 1 vanillin sachet 60 g marron glac is fragmented, half sachet of baking powder, a whole egg, egg white, 150 g dark chocolate, chopped 50 g icing sugar, one teaspoon of lemon juice, butter and flour for the baking pan, 40 g sugar flowers of various colors, a pinch of salt until Heated the oven to 170° grease and flour a baking heart-shaped of approx. 800 ml capacitySift the flour, vanilla and baking powder. Let soften butter at room temperature, split it into pieces and place it in a bowl large enough, add granulated sugar and knead the butter with a wooden spoon, until you reduce it to a soft cream. Stir liqueur, drop by drop, stirring constantly, Break the egg yolk from the egg white separated and incorporated the egg yolk to butter cream. Add the flour, alternating with cream and Brown glac, stirring constantly. In another bowl Beat egg whites with a pinch of salt, blend the egg to the dough with a fork, with vertical movements. Pour the mixture into the baking dish and bake for 40 minutes check doneness with a toothpick, which should come out dry. Baked, let cool and put the cake held upside down. Place the chocolate in a saucepan with 2 tablespoons of cold water and let dissolve sweet focus (10 minutes), stirring until it is soft. Pour in the Center in the bottom of the cake (which is flat). Roll it out with a spatula evenly and allow it to come down on the side edge. It is not necessary that you entirely and let dry 30 minutes. In a small bowl stir icing sugar and lemon juice, with a fork, you need to obtain a non-liquid lotion but: If you need to add top lemon juice. Pour the icing in a pastry bag with a long and thin nozzle. Formed with a glaze on the surface of diamonds cake and let it dry for 10 minutes. Complete with sugar flowers and serve. The suitable wine: accompanied by a fortified red wine as the port. Finish the cake with different decorations, always very easy and fun. With an inscription: Coat the cake with the chocolate and let dry as previous recipe, prepare the icing sugar, put it in his pocket and write on the cake: I LOVE YOU or other written as desired with icing. Formed two groups of sugar flowers below and above the inscription, not symmetrical. Drawn with icing some leaflets, alongside flowers, you can combine the frosting a few drops of food coloring. SUGAR: LACE Trim rim decorated with a paper doily lace. Cut into pieces and place on the cake, covered in chocolate, to form oblique stripes, one beside the other. Should not remain empty. Sprinkle the cake with 3-4 tablespoons icing sugar dropped through a mesh strainer. Gently remove the strips of paper. Complete with a Rosebud, fresh and with its leaves. With RASPBERRIES: Cover the cake with the chocolate and let dry Outlined on the cake, with icing sugar on the pastry bag, a slightly oblique central strip (just the outline). Fill the band with washed and dried raspberries, very close to each other. Arrange raspberries before chocolate is completely dry. Brush with raspberries 2 tablespoons red currant jelly (or raspberry jam) heated fresh focus with a little lemon juice.