Rose Chocolate Cake
Serving Size / Yield
- Chocolate cake:
- 7 oz. sweetened baking chocolate squares
- 4 eggs
- 4 oz. sweetened baking chocolate squares
- 1/2 C. milk
- Rose-Shaped Chocolate:
- 3 oz. chocolate bar
- 2 1/2 Tbs. honey
- 2 tsp. sugar
- 2 tsp. water
Chop 7 ounces of chocolate into uniform pieces and put them into a bowl. Heat 1 cup of hot water in a saucepan over low heat and place the chocolate bowl over the hot water. When chocolate starts to be melt, turn off the heat and stir frequently. When chocolate is almost melted, remove the chocolate bowl from the saucepan and stir until smooth and completely melted. Add egg yolks. Mix well.
Preheat the oven to 350 degrees. In another bowl, whip egg whites until stiff peaks are just about to form. Add egg whites to the chocolate mixture. Pour the batter into the loaf pan with non-stick cooking spray and bake for 25-30 minutes.
In the mean time, make ganache. In a saucepan, put 4 ounces of chocolate and 1/2 cup of milk. Heat over low heat and melt chocolate. When the chocolate cake is baked, cut it into half, spread 2-3 tablespoons of ganache on top of the one of layers and put the other layer on top. Then spread the rest of ganache over the chocolate cake. Chill in the refrigerator until it sets.
To make rose-shaped chocolate, melt chocolate according to the same way as you did in the very beginning. In a small bowl, combine 2 teaspoons of sugar and 2 teaspoons of water. Heat in a microwave for 10-15 seconds. Add honey and mix well. Then add melted chocolate to the bowl. Knead the chocolate mixture. Take 1/2-1 teaspoons of chocolate mixture and shape it into flower petals and leaves. Be creative. Take one piece by one piece, wrapping with fingers until you make them the size you want to create. Place rose shaped chocolate on top.