Ingredients
3 large eggs, separated
1 large egg white
1 cup (200 grams) granulated white sugar, divided
2/3 cup (85 grams) all purpose flour
1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder (not Dutch-processed)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (120 ml) safflower, canola, or corn oil
1/3 cup (80 ml) water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/2 cup (120 ml) heavy whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoons (28 grams) granulated white sugar
3/4 tablespoon cocoa powder (I use Dutch-processed)
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Description
This Heart-shaped Chocolate Chiffon Cake Is Filled With Chocolate Whipped Cream And Then Covered With A Layer Of Shiny Chocolate Ganache.
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