Chocolate-Amaretto Heart
From Southern Living

This cake has several parts, but all are very simple. You can make the cake and
the rose petals a day ahead, or make and freeze the entire cake. Chill the
glazed cake for an hour before wrapping and freezing. Thaw in the refrigerator.


6 tablespoons butter or margarine, softened
1 (4-ounce) semisweet chocolate bar
1/2 cup sugar
1/4 cup all-purpose flour
3 large eggs, separated
1/8 teaspoon salt
Amaretto Buttercream Frosting
French Chocolate Glaze
Garnish: Candied Rose Petals

Grease and flour a 6-inch heart-shaped or round springform pan; line bottom
with parchment or wax paper. Set aside.
Melt butter and chocolate in a heavy saucepan over low heat, stirring
constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into
a mixing bowl.

Stir together sugar and flour. Gradually add to chocolate mixture, beating at
medium speed with an electric mixer until blended. Add egg yolks, beating well
after each addition.

Beat egg whites and salt at high speed with electric mixer until stiff peaks
form. Gently fold egg whites into chocolate mixture. Pour into prepared pan.

Place cakepan in a 13- x 9-inch pan, and add hot water to larger pan to a depth
of 1 inch.

Bake at 350° for 1 hour or until center appears firm. Remove pan from water,
and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off
paper. Cool completely.

Spread Amaretto Buttercream Frosting over top of cake, and freeze 15 minutes.

Place cake on wire rack in a 15- x 10-inch jellyroll pan. Pour French Chocolate
Glaze over cake, allowing it to drip down sides. Spread glaze over sides of
cake with a spatula. Spoon excess glaze from pan into a heavy-duty zip-top
plastic bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle chocolate
over cake. Let cake stand at least 1 hour before serving. Garnish, if desired.

Yield: Makes 1 (6-inch) cake

Southern Living, FEBRUARY 1998
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."