Aunt Didi emailed the chocolate recipe from Portugal "with love." We added our favorite frosting - cheese cream frosting-- for a killer combination. Give it and try and let us know...
Ingredients:
For the cake:
4 eggs
1 stick of butter (room temperature)
1 cup of sugar
3/4 cup of cocoa powder
3/4 cup of flour
1 teaspoon of baking powder
For the frosting:
1 stick of butter (room temperature)
1 (8 oz) package of Philadelphia cream cheese
1 cup of confectioners sugar, sifted
1 drop of red food coloring
Directions:
For the cake:
Preheat the oven to 375 degrees F. Butter 1 heart-shape pan and sprinkle it with flour.
Beat the egg yolks and sugar together in the bowl (with an electric mixer, whisk or wooden spoon) until light yellow. Add the cocoa powder to the mixture and continue mixing.
In a separate bowl, with an electric mixer beat the egg whites until they are firm (need to form stiff, firm peaks).
Add small portions of flour and baking powder to the initial batter alternating with small portions of beaten egg whites (by carefully folding them in the mixture). Continue doing this until there is not any more flour or egg whites to add to the batter.
Add the batter to the cake pan. Bake for 40-45 min. or until a toothpick come out clean. Allow the cakes to cool before you add the frosting.
For the frosting:
Mix the cream cheese and butter in a bowl with an electric mixer fitted with the paddle attachment. (this one just comes out better with the electric mixer don’t recommend to do this with whisk or spoon.) Wait until the 2 ingredients are fully combined. Add the sugar and drop of food coloring and mix until smooth.
With a knife or offset spatula, spread the top of the cake with a thick layer of frosting. Decorate with sugar pearls for a dash of glitter.
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