Chocolate-amaretto Heart

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 4 ounces semisweet chocolate bars (hershey's or ghirardelli)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 3 large eggs, separated
• 1/8 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 cup sifted powdered sugar
• 4 tablespoons amaretto, or to taste
• 2 (4 ounce) semisweet chocolate bars, chopped (hershey's or ghirardelli)
• 1/4 cup whipping cream
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 18 small rose petals (organic, no pesticide)
• 1 cup sifted powdered sugar
• 1 1/2 teaspoons meringue powder
• 3 tablespoons water
• 1/2 cup superfine sugar

Recipe

• 1 first make candied rose petals:.
• 2 rinse rose petals, and let dry on paper towels.
• 3 beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until well blended; beat at high speed 4-5 minutes or until moxture is fluffy.
• 4 brush mixture on all side of petals; sprinkle with superfine sugar.
• 5 let stand on wire racks 24 hours.
• 6 yield=18 petals.
• 7 cake:.
• 8 heat oven to 350°f.
• 9 grease and flour a 6" heart-shaped or round springform pan; line bottom with parchment or wax paper.
• 10 set aside.
• 11 melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth.
• 12 remove from heat; let stand 2-3 minutes.
• 13 pour into mixing bowl.
• 14 stir together sugar and flour.
• 15 gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended.
• 16 add egg yolks, beating well after each addition.
• 17 beat egg whites and salt and high speed with electric mixer until stiff peaks form.
• 18 gently fold egg whites into chocolate mixture.
• 19 pour into prepared pan.
• 20 place cakepan in a 13"x9" pan, and add hot water to larger pan to a depth of 1".
• 21 bake for 1 hour or until center appears firm.
• 22 remove pan from water, and cool on wire rack for 15 minutes.
• 23 invert cake onto wire rack, and peel off paper.
• 24 cool completely.
• 25 yield=1 (6") cake.
• 26 amaretto buttercream frosting:.
• 27 beat all ingredients at medium speed with an electric mixer until smooth.
• 28 yield= 2/3 cup.
• 29 french chocolate glaze:.
• 30 microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at medium(50%) for 3-1/2 minutes.
• 31 whisk until smooth.
• 32 whisk in butter.
• 33 let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.
• 34 yield= 1-1/2 cups.
• 35 assemblage of cake:.
• 36 spread amaretto buttercream frosting on top of cake, and freeze 15 minutes.
• 37 place cake on wire rack in a 15"x10" jelly-roll pan.
• 38 pour chocolate glaze over cake, allowing it to drip down sides.
• 39 spread glaze over sides with spatula.
• 40 spoon excess glaze from pan into heavy-duty zip-top plastic bag; seal.
• 41 snip a tiny hole in 1 corner of bag, and drizzle over chocolate cake.
• 42 let stand at least 1 hour before serving.
• 43 garnish, if desired.