Back to Heart-Shaped Flourless Chocolate Cake All Reviews for Heart-Shaped Flourless Chocolate Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 14 roberta-heart-chocolate-cake-161-d112178.jpg

Ingredients Ingredient Checklist Unsalted butter, for pan 1 1/2 tablespoons instant espresso powder 6 tablespoons hot water 21 ounces semisweet chocolate, coarsely chopped 6 tablespoons dark rum, preferably Meyer’s 6 tablespoons dark rum 9 large eggs 3/4 cup granulated sugar 1 1/2 cups heavy cream 1 tablespoon confectioners’ sugar 1 tablespoon pure vanilla extract Sweetened whipped cream, for garnish (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 14 roberta-heart-chocolate-cake-161-d112178.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 14

Recipe Summary

Servings: 14

Servings: 14

14

roberta-heart-chocolate-cake-161-d112178.jpg

roberta-heart-chocolate-cake-161-d112178.jpg

Ingredients

Ingredients

  • Unsalted butter, for pan 1 1/2 tablespoons instant espresso powder 6 tablespoons hot water 21 ounces semisweet chocolate, coarsely chopped 6 tablespoons dark rum, preferably Meyer’s 6 tablespoons dark rum 9 large eggs 3/4 cup granulated sugar 1 1/2 cups heavy cream 1 tablespoon confectioners’ sugar 1 tablespoon pure vanilla extract Sweetened whipped cream, for garnish (optional)

Directions

Preheat oven to 350 degrees with rack set in lower third of oven. Butter a 10-by-2-inch heart-shaped pan. Line bottom and sides with parchment paper; set aside.

In a small bowl, combine the espresso and water. Stir to dissolve. In a heatproof bowl, combine the chocolates, espresso mixture, and rum over a saucepan of simmer water. Stir until smooth. Remove, and set aside.

Over the same saucepan of simmering water, combine the eggs and granulated sugar in a large heatproof bowl. Beat, using a handheld electric mixer, until thick, fluffy, and almost tripled in volume.

Whip the cream in a chilled bowl until soft peaks form. Add the confectioners’ sugar and vanilla.

Fold the melted-chocolate mixture into the egg mixture. Gently fold in the whipped cream. Transfer to prepared pan. Place a large roasting pan in the oven, and fill 1 inch with boiling water. Immediately set the heart pan in the roasting pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

Remove from oven, and let cool in the water bath. When cool, cover, and refrigerate overnight.

Just before serving, uncover the pan, and warm slightly in an inch of warm water to loosen from pan. Invert onto a platter. Pipe the sweetened whipped cream onto the chocolate heart with a decorative tip, if desired.

Reviews (5)

 Add Rating & Review     15 Ratings   5 star values:        8    4 star values:        5    3 star values:        1    2 star values:        0    1 star values:        1

Reviews (5)

Add Rating & Review     15 Ratings   5 star values:        8    4 star values:        5    3 star values:        1    2 star values:        0    1 star values:        1

Add Rating & Review

15 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 1

15 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 1

15 Ratings 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 1

  • 5 star values: 8 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 1

    Martha Stewart Member     Rating: Unrated       01/16/2016   Is that an error? 6 TBS dark rum listed twice?  

Martha Stewart Member     Rating: Unrated       02/17/2011   This came out wonderfully! A big hit at a party. Beautiful presentation. Friends likened it to eating a truffle, it was so rich! I only messed up by leaving the cooked egg on top of the hot water bath while I whipped the cream, and they continued to cook. Wasn't a big deal - but I'll probably whip the cream before cooking the eggs next time. Used a 9 1/2 inch circle pan, and had enough batter to bake a mini-cake to leave at home.  

Martha Stewart Member     Rating: Unrated       02/11/2011   This is a fantastic cake. Does anyone remember why it is called Roberta Heart?  

Martha Stewart Member     Rating: Unrated       07/05/2010   As addenda to my comment above, the original recipe for this cake [i.e., that developed by Julia Child] appears on pgs187-189 of "Julia Child  

Martha Stewart Member     Rating: Unrated       06/16/2010   This recipe should be renaimed "Julia's Heart" I was watching a re-run of Julia Child

    Martha Stewart Member

    Rating: Unrated 01/16/2016

Is that an error? 6 TBS dark rum listed twice?

Rating: Unrated

Rating: Unrated 02/17/2011

This came out wonderfully! A big hit at a party. Beautiful presentation. Friends likened it to eating a truffle, it was so rich! I only messed up by leaving the cooked egg on top of the hot water bath while I whipped the cream, and they continued to cook. Wasn’t a big deal - but I’ll probably whip the cream before cooking the eggs next time. Used a 9 1/2 inch circle pan, and had enough batter to bake a mini-cake to leave at home.

Rating: Unrated 02/11/2011

This is a fantastic cake. Does anyone remember why it is called Roberta Heart?

Rating: Unrated 07/05/2010

As addenda to my comment above, the original recipe for this cake [i.e., that developed by Julia Child] appears on pgs187-189 of “Julia Child

Rating: Unrated 06/16/2010

This recipe should be renaimed “Julia’s Heart” I was watching a re-run of Julia Child

All Reviews for Heart-Shaped Flourless Chocolate Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Heart-Shaped Flourless Chocolate Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest