¼ cup (1.4oz/40g) Genauva dark chocolate gems

2 tbsp (1oz/30g) butter

1 egg

¼ cup (1.4oz/40g) sugar

Pinch of Salt

¼ cup (2.1oz/60g) butter

¼ tsp baking powder

⅓ cup (2oz/50g) Leaked Amarena cherries (jar)


⅓ cup (2oz/50g) Genauva dark chocolate gems

¼ cup (1oz/30g) icing sugar

3 tsp butter

1 tbsp water

Chocolate cherry heart

Valentine cakes


  • Preheat the oven 347°F (175°C)
  • Grease the cake mold
  • Melt the chocolate with the butter in a double sauce pan
  • Beat the egg and sugar with a pinch of salt, until white and creamy
  • Add the chocolate to the egg.
  • Sift flour and baking powder on top of the mixture and beat until smooth
  • Spoon half of the batter into the mold
  • Add the cherries to the rest of the batter and spoon into the mold
  • Bake the cake for 30 min in heart shaped cake mold 4.3in (11cm)
  • Let it rest for 65 minutes and take out of the mold
  • Cool down on a wire rack


  • Melt the chocolate in a double sauce pan with the icing sugar, water and butter
  • Poor and spread the chocolate over the cake with the pallet knife
  • You can also use silver sugar pearls to decorate the chocolate

Comments, questions and tips

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