Chocolate Heart Throbs

Name: Chocolate Heart Throbs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 266 milliliters cocoa powder, preferably Dutch-processed; 59 milliliters light corn syrup; 2 egg whites; 3 eggs; 651 milliliters all-purpose flour; 1 Tbsp powdered gelatin; 355 milliliters milk; 10 servings Red food coloring; 2 teaspoons salt; 177 milliliters sugar; 710 milliliters sugar; 10 servings Red sugar, for sprinkling; 0 teaspoons pure vanilla extract; 1 Tbsp pure vanilla extract; 177 milliliters vegetable oil; 59 milliliters water; 355 milliliters very hot water; 2 Tbsps cold water

Chocolate Heart Throbs might be just the side dish you are searching for. This recipe serves 10. One serving contains 701 calories, 10g of protein, and 20g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, water, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.

Equipment you will use

Oven

Frying Pan

Sift together the 3 cups of sugar, the flour, cocoa, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

Equipment you will use

Hand Mixer

Blender

Whisk

Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl.

Ingredients you will need

Vanilla Extract

Egg

Milk

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.

Ingredients you will need

Water

Pour the batter into the pan.

Equipment you will use

Frying Pan

Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes.

Equipment you will use

Oven

Let cool in the pan. Chill, covered, until ready to cut the cake.

Equipment you will use

Frying Pan

With the heart cutter, cut out hearts and place them on a sheet pan.

Equipment you will use

Frying Pan

Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.

Ingredients you will need

Corn Syrup

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Meanwhile, whip the egg whites until soft peaks form.

Ingredients you will need

Egg Whites

Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix.

Ingredients you will need

Gelatin

Syrup

Water

Pour the syrup into the whipped egg whites.

Ingredients you will need

Egg Whites

Syrup

Add the vanilla and add a few drops of red food coloring to turn it pink and continue whipping until stiff.

Ingredients you will need

Red Food Color

Vanilla

With a large plain tip in a pastry bag, pipe marshmallow on half the cake hearts to cover the surface entirely. Top with remaining cake hearts to form sandwiches. On top of the cakes, pipe 2 teardrops in a V meeting at the bottom to form a heart.

Ingredients you will need

Marshmallows