The way to almost everyone’s heart is through their stomach, or so they say. Whether celebrating Valentine’s Day, Galentine’s Day or just have a craving for chocolate, this heart-shaped chocolate cake is where it’s at.

Heart-Shaped Chocolate Cake

Preparation Time: 15 minutes
Difficulty Level: Easy
Servings: 8

This heart-shaped chocolate cake is a delightful treat, perfect for Valentine’s Day.

Ingredients

For the Base

  • 2 packs of chocolate-filled biscuits
  • 100g butter, melted and cooled
  • 2 tbsp strawberry jam
  • 250g fresh strawberries

For the Cream

  • 500g heavy cream (35% fat)
  • 400g dark chocolate (60% cocoa)
  • 1 tbsp butter
  • 2 tbsp cognac

For Garnishing

  • A few fresh strawberries

Equipment

  • Blender
  • Bowl
  • Spatula
  • Heart-shaped springform pan

Instructions

For the Base

  1. Prepare the strawberries: Wash and dry them thoroughly. Set aside 4-5 small strawberries for garnishing and cut the rest into quarters.
  2. Crush the biscuits: Use a blender to crush the chocolate-filled biscuits into fine crumbs and transfer them to a bowl.
  3. Mix with butter: Pour the melted butter over the biscuit crumbs and mix well until evenly moistened.
  4. Shape the base: Press the mixture evenly into a heart-shaped springform pan, smoothing the surface with the back of a spoon.
  5. Add jam & strawberries: Spread a thin layer of strawberry jam over the biscuit base, then arrange the sliced strawberries in a single layer, pressing them gently into place.
  6. Chill: Refrigerate for 30 minutes to set.

For the Chocolate Cream

  1. Chop the chocolate: Finely chop the dark chocolate and place it in a bowl.
  2. Heat the cream: In a saucepan, heat the heavy cream until just before boiling. Remove from heat and pour over the chopped chocolate.
  3. Melt & mix: Cover the bowl for 1 minute, then stir until smooth and fully combined.
  4. Add butter & cognac: Mix in the butter and cognac until the mixture becomes glossy. Let it cool for 10-15 minutes.
  5. Reserve some cream: Set aside 3-4 tablespoons of the chocolate mixture for final decoration.
  6. Pour over the base: Slowly pour the remaining chocolate cream over the strawberry layer in the pan.
  7. Chill: Refrigerate the cake for 2-3 hours until firm.

For Serving

  1. Unmold the cake: Carefully remove the cake from the pan. Dip a knife in warm water to help loosen the edges.
  2. Prepare the topping: Melt the reserved chocolate cream in a bain-marie (double boiler). Drizzle it over the cake in decorative lines.
  3. Garnish: Top with the whole strawberries set aside earlier.
  4. Rest & Serve: Let the cake sit at room temperature for 15 minutes before serving.

Enjoy this rich and indulgent heart-shaped chocolate cake—the perfect dessert to share with loved ones! ❤️

Source: Argiro