Have a heart—it’s easy with this recipe.

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February 2007

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Devil’s Food Heart Cakes

A Romantic Dessert From Michael Recchiuti

This recipe is from the mother of San Francisco chocolatier Michael Recchiuti, Angelina Recchiuti—no doubt an influence on her son’s choice to become a pastry chef and chocolatier. For a special Valentine’s twist, you can cut the cake into heart-shaped servings and garnish it with your favorite topping. The individual cakes are perfect for a romantic evening, anniversary or engagement celebrations, and a hit with girls of all ages.

Serves 8-12

Ingredients

• 1 cup unbleached all-purpose flour
• 1/3 cup unsweetened natural cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup espresso, brewed and cooled
• 1/4 cup flavorless vegetable oil
• 1/2 cup whole milk
• 1/2 teaspoon pure vanilla extract,
  preferably Madagascar Bourbon
• 1 cup granulated cane sugar
• 1 extra-large egg, at room
  temperature
• 1 teaspoon orange zest
• Extra-Bitter Chocolate Sauce, for
  garnish*
• Fresh whipped cream or vanilla ice
• Whipped cream or ice cream, for garnish (optional)

*Recchiuti’s classic Extra-Bitter Chocolate Sauce has intense, roasted cacao and Tahitian vanilla flavors with a deep smoky finish. It can be served over cake, ice cream or with fresh fruit. More than a few people have been known to eat it straight from the jar.

Directions

1. Preheat the oven to 375°F. Line a 9"x9" baking pan with parchment paper. A nonstick pan may be substituted.
2. Sift the flour, cocoa powder, baking powder and salt together into a bowl. Stir the baking soda into the espresso in another bowl and then stir in the oil, milk and pure vanilla extract.
3. Combine the sugar and egg in a medium bowl and whisk together by hand. Whisk in the flour mixture in 2 additions, alternately with the coffee mixture in 1 addition. Fold in the orange zest with a rubber spatula.
4. Pour the batter into the pan.
5. Place on the middle shelf of the oven and lower the oven temperature to 325°F.
6. Bake for 30-40 minutes. Check the cake with a toothpick at 25 minutes and then again every 5 minutes until the toothpick comes out moist. Let cool completely on a wire rack.
7. Lightly grease a 3-inch heart-shaped cookie cutter and use to cut into individual servings.
8. Plate and serve with a dusting of confectioners’ sugar and a drizzle of warmed Extra-Bitter Chocolate Sauce. Garnish with whipped cream or vanilla ice cream.

For more desserts, read Chocolate Obsession: Confections and Treats to Create and Savor, by Michael Recchiuti and Fran Gage.

Recipe © Copyright Michael Recchiuti. Other material © Copyright 2005- 2008 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.