Heart Chocolate

For a heart for 8 people
4 eggs
170 gr sugar
140 gr flour
15 g starch
15 g cocoa powder
50 g raisins
3 / 4 of a glass of rum
400 g cream
150 gr icing sugar
1 packet of vanilla sugar
140 gr 60 gr dark chocolate

syrup:
200 grams of water
100 gr sugar

Preparation: 1 hour
Cooking time: 45 minutes

Wash the raisins, then boil water and sugar.
The syrup thus prepared add rum and raisins.

Butter a mold shaped heart.

Assemble the cake in water 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, as 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 thickness direction.

Drain the raisins and the 3-disc wet sponge with a brush soaked in rum syrup.

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

Garnish the top layer of cake with the whipped cream to chocolate.
Sprinkle half the raisins soaked.

Top with second layer of sponge cake, whipped cream garnish with chocolate (about 200g), add the remaining grapes.
Place the third layer of sponge cake and drizzle over the cake and sides with remaining whipped cream to chocolate.
Garnish with chocolate shavings.