INGREDIENTS

INSTRUCTIONS

Soak raisins overnight in rum. Heat oven to 350 degrees. Butter two
5-inch heart-shaped pans, line with parchment paper, then butter and
flour the parchment. In a small stainless steel bowl over simmering
water, melt chocolate with 2 tablespoons water. Stir in butter, a
tablespoon at a time, and whisk until smooth. Remove bowl from heat.
Combine egg yolks and sugar in the bowl of an electric mixer and beat
until thick and creamy. Stir in chocolate mixture. Add flour and
almonds and stir to combine. Gently mix in raisins and whisky or rum.
Beat egg whites with salt until stiff but not dry. Gently fold into
chocolate mixture in three additions. Pour batter evenly into  prepared
pans. Bake cakes in middle of oven for 50 minutes, or until  a tester
inserted into the center comes out clean and cakes are just  beginning
to shrink from the sides of the pan. Let cakes cool for at  least 20
minutes in their pans before turning out onto a rack to cool
completely. Make the Chocolate Ganache: Place chocolate in a
medium-size heatproof bowl. In a small saucepan, bring cream to a  boil
and pour over chocolate. Let stand for 2 minutes and whisk until
smooth. If chocolate isn't completely melted, place the bowl over
simmering water briefly and mix until smooth. (Makes 1-1/2 cups)
Remove parchment paper. With cakes remaining face-down on cooling
racks, place racks over a parchment-covered baking sheet. Pour
one-quarter of the ganache over the top of each cake, smoothing the
top and sides with a spatula. Chill in refrigerator until set, about  1
hour. Place remaining bowl of ganache over gently simmering water  to
bring it back to a pourable consistency, about 1 to 2 minutes.  Pour
over each cake smoothing the top and sides. Let stand for at  least 10
minutes to set before removing cakes from cooling racks,  using a large
offset spatula. Serve at room temperature. Makes two  5-inch
heart-shaped cakes.  Recipe Source: Martha Stewart Living -
<www.marthastewart.com> Recipe  from Winter/Spring 1998 special issue
of Martha Stewart Living  Weddings  Formatted for Mastercook by Lynn
Thomas - dcqp82a@prodigy.com  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”