Brownie Heart Cake

1 1/2 cups packed brown sugar
3/4 cup butter, melted
1 teaspoon vanilla
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup toasted chopped almonds
1/4 pound white chocolate
1 tablespoon butter
1/2 cup sour cream
Unsweetened cocoa powder
Sliced almonds

Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside.

In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.

Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out.

Bake in 350°F oven for 35 to 40 minutes or until just barely firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely.

On top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended.

Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.


Wilton Decorator Preferred 10-Inch Heart Shaped Cake Pan

This entry was posted in Recipes.

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