The Heart Throb Recipe
A sultry twist on one of our beloved signature desserts, The Heart Throb is everything you’ve ever wanted in a Valentine’s dessert. Think indulgent chocolate, rich flavor, and a touch of whimsy.
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Ingredients
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Chocolate Heart Cakes
Raspberry Gelée & Filling
Chocolate Glaze & Garnish
Method
Chocolate Heart Cakes
- 1
Prepare molds
Preheat oven to 350°F (175°C). Lightly grease six 6-ounce heart-shaped ramekins or silicone molds with vegetable oil and dust lightly with cocoa powder, tapping out excess.
- 2
Melt chocolate and butter
Place chopped bittersweet chocolate and 1 cup butter in a heatproof bowl set over a simmering saucepan of water (double boiler) or melt gently in 20-second bursts in the microwave, stirring until smooth and glossy. Remove from heat and let cool 3–4 minutes.
- 3
Mix eggs and sugar
In a separate bowl, whisk the 4 eggs with 1 cup granulated sugar until the mixture is slightly pale and ribbons form when the whisk is lifted, about 2–3 minutes by hand or 1–1½ minutes with an electric mixer. Stir in 1 tsp vanilla extract.
- 4
- 5
Bake
Divide batter evenly among the prepared heart molds, filling each about two-thirds full. Bake 12–16 minutes until edges are set and centers still slightly soft (a toothpick inserted may come out with some moist crumbs). Rotate pan halfway for even bake.
- 6
Cool and unmold
Allow cakes to cool in molds 8–10 minutes, then run a thin knife around edges and invert onto a wire rack. Let cool completely if planning to fill with gelée and mascarpone; for a warm drizzle serve within 10 minutes.
Raspberry Gelée & Filling
- 7
Bloom gelatin
Sprinkle 1 tsp powdered gelatin over 2 tbs cold water in a small bowl and let sit 5 minutes to bloom.
- 8
Cook raspberries
In a small saucepan, combine 10 oz raspberries, 1 tbs granulated sugar, and 1 tsp lemon juice. Cook over medium heat, stirring, until raspberries break down and mixture simmers 4–6 minutes. Pass through a fine-mesh sieve into a bowl to remove seeds, pressing to extract as much puree as possible. You should have about 3⁄4 to 1 cup puree.
- 9
Finish gelée
Return 1–2 tablespoons of the warm raspberry puree to the bloomed gelatin and stir until dissolved, then whisk that back into the rest of the puree until smooth. Chill in the refrigerator until slightly thickened but still pourable, about 15–20 minutes.
- 10
Make mascarpone filling
Whip 1 cup heavy cream with 2 tbs confectioners' sugar to soft peaks. In a separate bowl, lightly beat 1 cup mascarpone to loosen, then fold whipped cream into mascarpone until smooth and airy. Reserve about 1/3 cup of this filling to pipe or dollop onto finished cakes.
- 11
Assemble filling inside cakes (optional)
If you want a filled center: once cakes are cool, use a small paring knife to cut a shallow cone or make a pocket in the center of each cake and remove a small amount of crumb. Spoon or pipe about 1 to 1½ teaspoons of the mascarpone filling into each cavity, then spoon 1 teaspoon of slightly-thickened raspberry gelée on top of the mascarpone. Replace top crumb if desired.
Chocolate Glaze & Garnish
- 12
Prepare glaze
Place 4 oz chopped semisweet chocolate in a heatproof bowl. Heat 1 cup heavy cream and 1 tbs light corn syrup in a small saucepan until it just begins to simmer (do not boil). Pour hot cream over the chopped chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in 1 tbs butter for extra shine if using.
- 13
Glaze cakes
Place cooled or slightly-warm heart cakes on a wire rack set over a baking sheet. Pour or spoon warm glaze over each cake so it covers the top and drips slightly down the sides. Use a small offset spatula to even the glaze if needed. Let glaze set about 10 minutes.
- 14
Garnish
While glaze is still tacky, sprinkle crushed freeze-dried raspberries around the heart edges and add a tiny dusting of edible gold dust or a small piece of gold leaf for a romantic accent. Pipe or dollop reserved mascarpone cream on each plate beside the cake or on top as a finishing flourish.
- 15
Serve
Serve the Heart Throb at room temperature (if filled) or slightly warm for extra indulgence. Leftovers keep refrigerated up to 2 days; bring to room temperature before serving. If refrigerated, allow chilled cakes to sit 15–20 minutes before serving so glaze softens slightly.
