3/4 cup (7oz/180g) butter at room temperature

3/4 cup (6oz/150g) sugar

4 eggs at room temperature

1 1/3 cup (7oz/180g) self-rising flour

1/2 cup (4oz/100g) Genauva dark chocolate gems

1 cup (8oz/200g) Genauva dark chocolate gems (for dipping)

Decoration: grated and dried coconut, sugar pearls or whatever you like


  • stand mixer or hand mixer
  • wooden or plastic sticks
  • silicon heart shape mold (with heart shape lid)
  • double sauce pan (“au bain marie”)



valentine chocolate hearts


  • Beat the butter until soft, add sugar and eggs and mix until you get a fluffy mixture
  • Add the flour and the melted chocolate (in a double sauce pan)
  • Poor into the double silicone heart mold
  • Bake in a pre-heated oven at 347°F (175°C) for 10 minutes
  • Let cool down and stick the wooden sticks in the heart cake
  • Melt the chocolate
  • Dip the cake into the chocolate and decorate


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