COOKIES on the DR. OETKER website

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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

Ingredients

Ingredients

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)

Preparation

Preparation

1

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.

2

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.

3

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.

4

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

5

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