This cake has several parts, but all are very simple. You can make the cake and the rose petals a day ahead, or make and freeze the entire cake. Chill the glazed cake for an hour before wrapping and freezing. Thaw in the refrigerator.

Recipe by Southern Living February 1998

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Credit: Ralph Anderson; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 1 (6-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 6-inch heart-shaped or round springform pan; line bottom with parchment or wax paper. Set aside.

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  • Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into a mixing bowl.

  • Stir together sugar and flour. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended. Add egg yolks, beating well after each addition.

  • Beat egg whites and salt at high speed with electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour into prepared pan.

  • Place cakepan in a 13- x 9-inch pan, and add hot water to larger pan to a depth of 1 inch.

  • Bake at 350° for 1 hour or until center appears firm. Remove pan from water, and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off paper. Cool completely.

  • Spread Amaretto Buttercream Frosting over top of cake, and freeze 15 minutes.

  • Place cake on wire rack in a 15- x 10-inch jellyroll pan. Pour French Chocolate Glaze over cake, allowing it to drip down sides. Spread glaze over sides of cake with a spatula. Spoon excess glaze from pan into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake. Let cake stand at least 1 hour before serving. Garnish, if desired.

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