Easy Recipe: Perfect Heart-Shaped Petit Chocolate Cakes For Valentine's Day

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Climb stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. That just one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

There are a lot of things that work toward your getting healthy. Extensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. Getting as much exercise as possible is another factor. Remember: being healthful isn’t just about reducing your weight. You really want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to heart-shaped petit chocolate cakes for valentine's day recipe. You can have heart-shaped petit chocolate cakes for valentine's day using 13 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to make Heart-Shaped Petit Chocolate Cakes For Valentine's Day:

1. Get of cake Cocoa sponge.
2. Use of Apricot jam.
3. Take of Boiling water.
4. Provide of Decoratio.
5. Use of Silver dragées, gold leaf, etc..
6. Provide of ＊ For the ganache ＊.
7. Prepare of bars Milk chocolate.
8. Use of Heavy cream (at room temperature).
9. Provide of Rum.
10. Prepare of For the glaçage (chocolate coating).
11. Use of bars Milk chocolate.
12. Use of Heavy cream (at room temperature).
13. Take of Rum.

Steps to make Heart-Shaped Petit Chocolate Cakes For Valentine's Day:

1. Make a cocoa sponge cake, referring to: https://cookpad.com/en/recipes/146470-foolproof-fluffy-cocoa-sponge-cake https://cookpad.com/us/recipes/146470-foolproof-fluffy-cocoa-sponge-cake.
2. Slice the sponge horizontally into 3 slices, and cover temporarily with plastic wrap..
3. Chop up the chocolate finely and put in a bowl. Cover the bowl with plastic wrap and microwave. Take it out of the microwave, mix it up, re-cover with plastic wrap and microwave again (see Helpful Hints)..
4. Mix until the chocolate is smooth..
5. Add the cream, and mix until glossy. Add the rum..
6. Spread the mixture out from Step 5 on a sheet of kitchen parchment paper to about a 5 mm thickness. Freeze for 30 minutes..
7. Mix the apricot jam with boiling water..
8. Spread the Step 7 mixture on the sponge layers..
9. Cut the cake out with a heart shaped mold or similar. Cut out the first layer with the apricot jam side down..
10. Next, cut out the frozen ganache sheet using the same cutter with the cut sponge from the previous step still in it (I put an ice pack under the ganache sheet so that it wouldn't become soft)..
11. Cut out a sponge layer with the apricot jam side up, using the same cutter..
12. Repeat Steps 9 → 10 → 11, and cut out all the cakes..
13. It looks like this from the side..
14. Make the glaçage (chocolate coating) next. Chop the chocolate up finely..
15. Put the chopped chocolate and heavy cream in a small pan and mix over low heat. When the mixture is shiny, add the rum and mix it in. Take the pan off the heat..
16. Since there are many cakes to coat, keep the glaçage in a bowl over a pan of hot water to prevent it from hardening. Use a large spoon to rapidly pour the chocolate over all 12 cakes..
17. Top with silver dragées or other decoration. Chill in the refrigerator until the chocolate is set and they're done. After the chocolate has set you can keep the cakes at room temperature..
18. I rolled the leftover ganache into balls and coated them with cocoa powder to turn them into truffles..

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