Of course it must be heart shaped...
...it must have decoration...
...and you must be able to use spoon or fingers; how ever you prefer to eat your cake!
It can be dark...
...or white.
No! You can not eat it! Not yet! You need to bake it first! Follow my own gluten free recipe to make this special chocolate dream to come true!
Mix well together by electric mixer:
200g butter or margarine
2dl sugar
Add into creamed butter-sugar and mix well:
3 eggs
Add in the following order and still keep on mixing it all well:
30ml (=2 table spoons) The Black Grouse Whiskey
½dl dark cocoa powder (I always use dark organic sugar free coca powder to avoid chemicals to spoil the taste of cocoa... and to protect the nature of course)
2½ dl white gluten free flour mix (I use Semper FinMix)
2 tea spoons baking powder
Cook in heart shape baking tray in 200 Celsius degrees approx 25 minutes (if desired; it can be a bit "raw" like MudCake)
Decoration:
Melt and mix well and spread it on the cake (make sure your almonds are ready!!)
145g milk chocolate (I use Panda's mint crumb chocolate)
50-75g margarine (depends on the chocolate how much you need, if you end up to the point you added too much margarine and it doesn't get mixed up with chocolate anymore, add 1-4 table spoon icing sugar and mix again and pour extra margarine away)
½-1dl crushed almonds sprinkled on the chocolate cover (make sure the chocolate is still warm enough so that almonds get attached to it)
100g white chocolate (I use Panda's white chocolate) for the top decoration(Melt it in a hot water resistant kitchen quality freezing bag. I put the chopped chocolate in the bag, bag in the kettle and pour hot water over it from electric water boiler; it's ready in few minutes. Then I cut small hole in the bag and pipe it around. Watch out not to burn your fingers or mouth!)
PS. You can bake the cake earlier, put it into a freezer, take it out just before decorating and then let it melt for few hours before serving.
Happy Valentine's Day to everybody!
