Valentine’s Day is coming. An ideal opportunity to sweetly seduce your loved one or in case something like this doesn’t exist at the moment in your life, to sweeten yourself by spoiling you with this chocolate sin. Lovers but also lovers of taste, here you will find the ideal recipe for the ultimate chocolate pleasure.

With the lover’s enthusiasm and the artist’s sensitivity, create this exceptional dessert that plays among the three shades of brown in a unique explosion of chocolate. So welcome your partner with a romantic meal as usual and then indulge in the most sinful pleasure. Of the cake I mean, do not rush! Sweeten your special one and seduce him, the occasion demands it…

How to make this cake…

Important tip

You can use either a springform pan or just a ring cake mold. Butter the walls internally and cover the perimeters with parchment paper. Make sure the paper is higher than the height of the mold because if the amount of the third mousse is more than what the mold can fit, then the parchment paper can hold the extra mousse in place. In my case, unfortunately it took only half of the white chocolate mixture. Indicatively, the dimensions of the heart hoop that I used are horizontally 40 cm and vertically 30 cm. Of course, you can use any mold you want with any shape and also the cake is not only for Valentine’s day. It is so delicious that you will make it again and again!

Mixture A

Ingredients

• 200 g couverture
• 85 g butter or 6 tbsp
• 4 eggs
• 1/3 cup brown sugar
• Vanilla extract
• A pinch of salt

Preparation

Melt the chocolate and the butter in a bain-marie or in very low heat.

Let the mixture cool down and add the egg yolks and the vanilla extract.

Beat the egg whites into a meringue, add half the amount of sugar and stir to combine. Add the rest.

Mix gently the meringue with the chocolate mixture and pour it into the mold.

Bake at about 180C for about 15-20 minutes. Let it cool. As it cools it will lose some of its height, don’t worry about that.

Mixture B

Ingredients

• 1 and 1/2 cups heavy cream 35% fat
• 3 tablespoons water
• 3 tablespoons granulated sugar
• 3 yolks at room temperature
• 350 g couverture melted and hot

Preparation

Whip the cream until thick and set aside. Boil the water and sugar for one minute. Slowly add the hot syrup to the yolks, stirring constantly.

Pour the eggs into the melted chocolate.

Add the chocolate mixture to the whipped cream and mix on low speed, or gently with a spatula until smooth. Pour the mixture into the mold and put it in the fridge for half an hour.

Mixture C

Ingredients

• 170 g white chocolate
• 3/4 tsp gelatin powder
• 1 tbsp cold water
• 1 and 1/2 separate cups of heavy cream 35% fat

Preparation

Put the gelatin into the water and let it stay for 5′.

Boil 1/2 cup of heavy cream, remove the pot from heat, pour in the gelatin and stir until dissolved. Tip in the white chocolate in pieces and stir until melted.

Whip the remaining 1 cup of heavy cream until thick. Incorporate the whipped cream into the white chocolate mixture and pour it into the mold.

Put it in the fridge for 2 hours to cool. Then remove the hoop and decorate the cake as you wish.

Enjoy, my lovebirds!

Νanà…