DIY: Heart Cake For V-Day

I was surfing the net when this cake caught my eye and made me so hungry and so decided to click on the photo and led me to the site where instruction how to make it is. And I decided to copy the instruction and post it here. Since my blog site is all about wedding and wedding planning. what ever I post here are things that you could applied for any ideas for wedding and making it more personal and unique.

1. Ingredients
4 tablespoons unsalted butter, melted
1/3
cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon
sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear
cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet
chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or
Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not
unsweetened) or semisweet chocolate, coarsely chopped
Nutrition Info
Per
Serving
Calories: 1249 kcal
Carbohydrates: 138 g
Dietary Fiber: 9 g
Fat: 72 g
Protein: 15 g
Sugars: 74 g
About: Nutrition
Info
Powered by: ESHA
Nutrient Database
2. Cooking Directions
For cake: Preheat oven to 400
degrees F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil
up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust
with flour. Place on baking sheet.
Sift flour, cocoa, and salt into medium
bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of
simmering water (do not allow bottom of bowl to touch water). Whisk until sugar
dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat
mixture until thick and billowy and heavy ribbon falls when beaters are lifted,
about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with
remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3
tablespoons butter. Gently fold butter mixture into batter; do not overmix or
batter will deflate. Transfer batter to ring.
Bake cake until tester
inserted into center comes out clean, about 20 minutes. Transfer cake with foil
to rack; cool completely. (Can be made 1 day ahead. Cover and store at room
temperature.)
For mousse: Bring whipping cream and cinnamon sticks just to
simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room
temperature. Cover and refrigerate cinnamon cream overnight.
For mousse,
cake assembly, and glaze: Blend jam and kirsch in small bowl. Cut around sides
of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer
to rack. Using serrated knife, cut cake horizontally in half. Using tart pan
bottom, transfer top cake layer to work surface; turn cut side up. Spread half
of jam on cut side of both cake layers.
Strain cinnamon cream into large
bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small
saucepan over low heat until smooth. Quickly fold warm chocolate into whipped
cream (chocolate must be warm to blend smoothly). Immediately drop mousse by
dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press
second layer, jam side down, atop mousse. Smooth sides of cake with offset
spatula. Chill assembled cake on rack while preparing glaze.
Bring cream,
1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring
constantly. Remove from heat; steep 5 minutes. Strain into another small
saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate;
whisk until smooth. Cool glaze until thickened, but still pourable, about 30
minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to
cover, using spatula if necessary to spread evenly. Chill until glaze is firm,
at least 2 hours and up to 1 day. Place cake on platter and serve.
Yield: 4
servings

(via: Yahoo Foods)