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Flourless Chocolate Heart Cake - My Food Journey
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Flourless Chocolate Heart Cake

Flourless Chocolate Heart Cake

Delicious, rich and sure to win a heart!

Servings 4


  • 2 cups chocolate high quality dark, chopped
  • 6 tbsp butter
  • 9 egg whites large
  • 1/2 cup granulated white sugar
  • 4 egg yolks large
  • 1 cup whipping cream
  • 3/4 cup chocolate high quality dark, chopped
  • 1 1/2 tbsp Grand Marnier liqueur
  • 2 tbsp raspberry jam
  • 1 tbsp Grand Marnier liqueur to taste and consistency


  1. Preheat oven to 425 F and place four dessert plates in the fridge.

  2. Line a 11x17 jelly roll pan with enough parchment paper that about three inches hangs off each end.

  3. Put first amount of chopped chocolate and butter in a small microwave safe bowl.  Microwave on high for one minute and then stir.  Continue microwaving on high for 30 seconds at a time until the chocolate can be mixed with the butter.  Set aside and let cool.

  4. Separate the egg whites and yolks placing the egg whites in a large mixing bowl and 4 of the egg yolks into a small bowl. Mix the egg whites on medium speed until foamy.  Then, slowly add the sugar, beating until the egg whites form peaks which just hold their shape.

  5. Mix up the egg yolks gently and then mix them into the cooled chocolate mixture.  Then take some of the egg white mixture and add it to the chocolate mixture to lighten it up. 

  6. Finally, fold the chocolate mixture into the egg white mixture and once combined, spread it evenly on the jelly roll pan.

  7. Bake for about 10 minutes or until the cake looks set.  It will still seem wet under the top crust.  Chill completely.

  8. While the cake is chilling, heat the whipping cream in a small pot on the stove top until hot but not boiling.

  9. Remove the cream from the heat and add the second portion of chocolate to melt.  Mix until it is smooth and then add the liqueur.  Chill in fridge until completely cold.  It will take AT LEAST an hour and can be left overnight at this stage.

  10. Remove chocolate mixture from the fridge once completely chilled and mix in a medium mixing bowl until it just begins to thicken.  Finish by beating by hand until it is thick and a spreadable consistency.

  11. Remove cake from chiller and place on a work surface.  Run a long knife between the parchment paper and the cake to release the cake.  Using 3 1/2 inch heart-shaped cutters, cut 12 hearts out of the cake.  Clean up the edges so they are smooth. 

  12. Mix together the raspberry jam and liqueur so you have a nice consistency for drizzling.

  13. Gently remove the hearts from the parchment without breaking them.  Set aside the four best hearts for the top of the layered cake.

  14. Take four hearts and spread a generous layer of truffle filling over the first heart.  Then add the next heart layer and repeat with the truffle filling.  Finally, take the four best hearts you set aside and top your cake.

  15. Remove your chilled dessert plates from the fridge and drizzle with a nice dark chocolate sauce.  Place a chocolate cake stack on each plate and drizzle with the jam drizzle, finishing with whipping cream if desired.