Cake with a Chocolate Heart

December is the festive month of the year, but for thousands of children in the Netherlands, that is not the case at all. Het Vergeten Kind is committed to vulnerable children who, for whatever reason, cannot celebrate Christmas at home. Master Pastry Chef Hidde de Brabander developed this delicious cake in the shape of a house of hearts especially for this purpose, the symbol of the foundation.

“This cake reveals a delicious surprise when cut: a chocolate heart. Chocolate is a magical product to me. It is almost impossible to comprehend that the seed of a fruit, the cocoa bean, can produce such an amazing flavour. The ancient Aztecs did not attribute medicinal properties to cocoa for nothing.

I am not saying that chocolate is a medicine. My recipes do not necessarily make you healthier either, but they do make you happier. Those who want to live healthily should look for that in their daily meals. Then you can allow yourself extra sweet treats when it is truly a celebration.”

Method

Start with the chocolate cake
1. Grease the cake tin with a little butter.
2. Sift the cocoa powder together with the flour twice.
3. Beat the butter until light and airy, add the brown sugar and beat until light and airy again in a food processor or with a mixer.
4. Add the eggs one at a time.
5. Fold the flour and cocoa powder into the batter.
6. Spoon the cake batter into the cake tin and bake for approximately 45 minutes at 160 ºC, until done.
7. Allow the cake to cool thoroughly. Once cool, cut the cake into approximately 6 slices about 2 centimetres wide and cut out large hearts using a heart-shaped cutter.

Now make the cinnamon cake
1. Grease the cake tin and sprinkle with flaked almonds.
2. Sift the flour twice.
3. Beat the butter until light and airy, add the almond paste and cinnamon powder, and beat until light and airy again.
4. Add the eggs one at a time.
5. Fold the flour into the batter.
6. Spoon half of the cake batter into the greased cake tin and press the 6 chocolate cake hearts into it until they form a neat, continuous row along the entire length of the tin.
7. Now spoon the second part of the batter over it.
8. Bake the cake for approximately 45 minutes at 160 ºC, until done, then allow it to cool thoroughly.
9. Once cool, remove the cake from the tin and cut into slices so that the chocolate hearts appear.

Also read:
Eclair with duck liver by Hidde de Brabander
What is the difference between baking powder and baking soda?
Q&A with Hidde de Brabander
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