Heart Chocolate

For a heart for 8 people

4 eggs
170g sugar
140g flour
15g starch
15g cocoa powder
50g raisins
3 / 4 of a glass of rum
400g cream
150g icing sugar
1 packet of vanilla sugar
140 gr + 60 gr of dark chocolate

syrup:
200g water
100g sugar

Preparation: 1 hour
Cooking time: 45 minutes


Wash the raisins, and bring to boil water and sugar.
In the prepared syrup and add the rum and raisins.

Grease a heart shape.

Mount sponge bath:

working with the 4 whole eggs 170 g sugar. Beat for 10 minutes. Continue to fry for another 10 minutes off the heat. Then gently stir in the following mixture: flour, cornstarch, cocoa, raising the dough.

Fill the mold 3 / 4. Bake in slow oven (190 °, th 4 / 5) 45 minutes.

Melt 140g chocolate in a bain-marie, you keep warm, not hot

Beat the cream, fold in the icing sugar and vanilla sugar.

Cut the cake from the oven into 3 equal parts in the direction of thickness.

Drain raisins and sprinkle the 3 discs of sponge cake with a brush soaked in rum syrup.

Add melted chocolate to a large dollop of whipped cream.
Whisk briskly. Add another 150 g of whipped cream and mix to obtain a thick cream.

Sprinkle the first layer of cake with the whipped cream to chocolate.
Sprinkle half the raisins inflated.

Cover with the second layer of sponge cake, whipped cream, garnish with chocolate (about 200g), add the remaining grapes.

Place the third layer of cake and drizzle over the cake top and sides with remaining whipped cream to chocolate. Decorate with chocolate shavings.