New feature on the Fridge Magnet
We all know a food blog just isn’t a food blog without delicious pictures of food. We also know that at some point every week, each of us sits down to such a beautiful meal or snack that it would be a pity to not capture the exquisiteness on film for all to see. That’s why I’m launching a new feature on the Fridge Magnet blog called the Photo of the Week.
I urge you to submit your food photos to me by e-mail at lindsey.nair@roanoke.com. Submit as many as you like; I will pick one each week to feature on the blog. Then the rest of us can drool all over our keyboards.
The inaugural Photo of the Week was sent in by regular reader Amy Hanek. Amy prepared these chocolate heart cakes topped with ganache and drizzled with chocolate. I dare you to tell me you don’t want one right now.
February 26, 2008 - 10:14 AM
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Thanks for posting the picture of my little heart cakes.
All of that effort seems worth it now…
How about the winner has to submit the recipe, too? Those cakes look divine!
You still have the recipe, Amy?
Ingredients for Ganache:
2 cups heavy cream
1 1/2 pounds of bittersweet chocolate (chopped up)
1. I used your basic chocolate cake recipe (not from the box – but you could probably make a nice cake from a mix) in a 9×13 pan.
2. After letting the cake cool, I cut my cake into heart shapes with a serated knife (I think I actually used a steak knife – fancy!). To make every heart look the same I pre-cut wax paper into a heart and traced my cuts around the wax paper template.
3. Then I placed each heart shaped cake on a cooling rack over a cookie sheet.
4. Making the ganache:
Heat the cream just to a simmer and then pour over chopped up chocolate (make sure bowl used can handle a little heat).
5. Pour ganache over cakes sitting on cooling rack.
6. Let cool for about an hour.
7. Melt white chocolate in microwave at 15 second increments until fully melted.
8. Drizzle over cakes and let cool – at least 15 minutes.
The one regret I had was that I didn’t slice my cakes in half and provide a filling. I think strawberries and whipped cream would have been nice. Buttercream might have worked as well.
I hope this works as well for you and enjoy! I think if I can do this, anyone can.
Thanks for the recipe, Amy! I wonder if a large, heart-shaped cookie cutter would’ve also worked. My mom just went out and bought one for her own Valentine’s project — she made her fiance a batch of heart-shaped, homemade peppermint patties. I got a couple of the rejects. Man, were they delish.
Yummmm. Sounds like my kind of job.
I tried using a large cookie cutter in the shape of a heart and it made the hearts break apart. The serated knife edge makes the cakes nice and smooth.
You’re welcome for the recipe. I hope it will spawn more Valentine cakes in the world…