Try this Cappuccino Chocolate Heart Cakes recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 oz Semisweet chocolate ; melted
1/2 ts Salt
1/2 c Buttermilk
1/2 c Double strength ; or espresso
3 lg Eggs
1 ts Baking soda
1/2 ts Instant espresso powder
1/2 c Unsweetened cocoa powder
2 tb Unsalted butter ; softened
1 1/2 c Granulated sugar
1/4 ts Baking Powder
2 oz White chocolate ; melted
Fresh raspberries
1 1/4 c Cake flour
1/2 c Plus
2 ts Pure vanilla extract

Servings

INSTRUCTIONS

From: japlady@nwu.edu Date: 3 Jan 1995 19:41:48 -0000 From: Chicago Tribune, February 10, 1994 These little sweethearts are adapted from the "Chicago Tribune Holidays." If you like your cappuccino topped with a dash of cinnamon, emulate the taste by adding 1 teaspoon of it to the batter. 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Mix buttermilk, coffee and vanilla. Alternately add to batter with flour mixture. 3. Transfer batter to prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn out of pan onto a wire rack. Cool completely; peel off paper. 4. Cut heart shapes from cake, using a 2 1/2-inch heart-shaped cookie cutter. Stir espresso powder and confectioners sugar together. Sift over hearts. Transfer to individual serving plates. Dip tines of a fork into semisweet chocolate and drizzle over hearts. Repeat with white chocolate. Garnish with raspberries. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Cappuccino Chocolate Heart Cakes

2 oz Semisweet chocolate melted
1/2 ts Salt 
1/2 c Buttermilk 
1/2 c Double strength or espresso
3 lg Eggs 
1 ts Baking soda 
1/2 ts Instant espresso powder 
1/2 c Unsweetened cocoa powder 
2 tb Unsalted butter softened
1 1/2 c Granulated sugar 
1/4 ts Baking Powder 
2 oz White chocolate melted
  Fresh raspberries 
1 1/4 c Cake flour 
1/2 c Plus 
2 ts Pure vanilla extract

From: japlady@nwu.edu    Date: 3 Jan 1995 19:41:48 -0000    From: Chicago Tribune, February 10, 1994    These little sweethearts are adapted from the "Chicago Tribune Holidays."  If you like your cappuccino topped with a dash of cinnamon, emulate the  taste by adding 1 teaspoon of it to the batter.    1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the  bottom with parchment paper and butter the paper. Sift together flour,  cocoa, baking soda, salt and baking powder; set aside.    2. Beat butter and granulated sugar in large bowl of an electric mixer  until light and fluffy. Beat in eggs, one at a time, beating well after  each addition. Mix buttermilk, coffee and vanilla. Alternately add to  batter with flour mixture.    3. Transfer batter to prepared pan. Bake until top springs back when  lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn  out of pan onto a wire rack. Cool completely; peel off paper.    4. Cut heart shapes from cake, using a 2 1/2-inch heart-shaped cookie  cutter. Stir espresso powder and confectioners sugar together. Sift over  hearts. Transfer to individual serving plates. Dip tines of a fork into  semisweet chocolate and drizzle over hearts. Repeat with white chocolate.  Garnish with raspberries.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (226g)
Recipe Makes: 9

Calories: 913
Calories from Fat: 262 (29%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 15.1g	75 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 2.4g
Cholesterol 395.1mg		122 %
Sodium 292.7mg		10 %
Potassium 362.8mg		10 %
Total Carbohydrate 139.8g		41 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 136.2g
Protein 23.2g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 913

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe