Chef John Telfer of Chef by Design Catering Co. in Virginia Beach is showing us how to win over our sweeties by making this delicious chocolate-covered treat!
Duet of Chocolate Flourless Hearts with White Chocolate, Kahlua, and Hazelnut sauce
CAKE:
8oz. semi sweet chocolate
2 1/2 oz. eggs
1 1/2 t. sugar
Procedure: Mix the eggs and sugar with a whip in a kitchen aid bowl until 4 times in volume. Gently fold into a butter and sugared cake pan and bake at 375 degrees till firm.
GLAZE:
4 oz. melted semi sweet chocolate
2 oz. melted butter
1T. corn syrup
2T water
2T Chambord
Procedure : Mix all ingredients in a bowl with a whip until smooth.
SAUCE:
1 Cup Heavy Cream
1 Cup White Chocolate pieces
2 tsp. Kahlua
1 Tbsp. Roasted Chopped Hazelnuts
Procedure: Heat Cream in saucepan, and in a separate bowl, then pour over white chocolate pieces, stir until smooth. Add Kahlua and chopped Hazelnuts.
ASSEMBLY:
When cake is cool and glaze is thickened enough to spread, cut 2 heart shape pieces from the cake. Spread chocolate glaze evenly over the cakes. Serve atop the sauce, garnish with fresh raspberries.
