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Preparation 30 min

Cooking 50+ 50 min

Rest 30min

Ingredients for the heart:

• 125g soft butter
• 125g sugar
• 2 medium eggs
• 200g flour
• 10g baking powder
• Red dye
• 1 heart-shaped cookie cutter

Ingredients for the chocolate cake:

Same ingredients as the pink cake and replace the red dye with dark chocolate bar

To decorate:

• Intense dark ganache-style spread*
• Mini Marshmallows*

Preparation

1. Prepare the cake center

• Preheat your oven to 160°C, fan setting. Line a small loaf pan with parchment paper.

• In the bowl of a mixer, mix the butter with the sugar, then add the eggs one by one. Mix the flour and baking powder and then add them to the previous mixture. Beat for a few seconds until the mixture is smooth, then add the dye.

• Pour into the pan and bake for 50 minutes to 1 hour.

• Allow to cool before transferring to a wire rack.

2. Prepare the hearts

• Trim the ends and slice the cake into slices of the same thickness as your cookie cutter. Then cut out a heart in the center of each slice with the cookie cutter.

• Transfer to a baking sheet lined with parchment paper and freeze for at least 1 hour.

3. Prepare the chocolate cake

• Preheat your oven to 160°C, fan setting. Line the same loaf pan with parchment paper.

• Mix the butter with the sugar, then add the eggs one by one. Mix the flour, dark chocolate and baking powder, then add them to the previous mixture. Beat for a few seconds until the mixture is smooth.

• Spread a thick layer of batter on the bottom of the pan, then arrange the hearts tightly in the batter. Completely cover the hearts with the remaining chocolate batter and smooth the top with a spatula.

• Bake for about 50 minutes. Let cool for 10 minutes.

4. Decorate your cake

• Coat the top of the cake with Spread of your choice and sprinkle with Mini Marshmallows.

Mathilde's Tip

Enhance flavors with our range of spreads.