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Mini Amaretto Chocolate Hearts

The closest thing to chocolate heaven we could make. These are the perfect way to show someone you care. Recipe courtesy of Essentials Magazine.

2 servings

Some practice required 40 Minutes



for the recipe Mini Amaretto Chocolate Hearts

For the Cakes:

50 g caster sugar
1 medium egg
40 g plain flour
2 ½ tsp baking powder
10 g cocoa powder
30 ml amaretto (2 tbsp)
100 ml whipping cream
Dr. Oetker Chocolate Hearts Milk & White

For the Ganache:

75 ml double cream (4 ½ tbsp)
5 g butter (1 tsp)
50 g milk chocolate
50 g dark chocolate (72% extra dark)




Mini Amaretto Chocolate Hearts (Essentials)

Heat the oven to 180°C/Gas Mark 4. Grease and base line 20cm sandwich tin. Whisk the sugar and egg together until pale and thick. Sift the flour, Baking Powder and cocoa into a bowl, then fold into the egg mix. Pour into the prepared tin and level.


Bake for 12-15 mins until cooked through. Cool on a wire rack, then stamp out four 7cm hearts using a cutter. Drizzle each heart-shape sponge with ½tbsp amaretto.


For the ganache, heat double cream until hot, but not boiling; add the chocolate and butter and leave to melt. Stir briefly until smooth and leave to cool.


Whisk the whipping cream until thick, then use to sandwich together each pair of cake hearts.


Using teaspoon, smooth cooled ganache on top of the cakes and sprinkle with Milk and White Chocolate Hearts.