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| ●Bottom Dough |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and sugar. (Photo #1)
Mix in flour and blend until well combined. Pull the dough together. (Photo #2)
Press the dough through a coarse sieve to make it crumbly. (Photo #3)
Place a heart-shaped mold on a baking tray. Fill the mold with the crumb dough to a depth of 1cm and lightly press the dough with the palm of your hand. (Photo #4)
Bake in a preheated oven at 180 °C (365 °F) for about 12 minutes until golden, then allow to cool.
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| ●Chocolate Batter |
Photo #1
Photo #2
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Chop chocolate.
Roast sliced almonds in the oven until golden. (Photo #1)
Place cream in a bowl or saucepan. Place over heat and bring the cream to a boil.
Add the chopped chocolate and melt. Mix in almonds. (Photo #2)
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| ●Finish |
Photo #1
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When the chocolate batter is being cooled and becomes creamy, spread it over the baked bottom dough and make a thick chocolate layer. (Photo #1)
Let chill in the refrigerator until solid, then remove from the mold. Sprinkle with confectioners’ sugar.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 12cm heart-shaped mold |
405kcal |
90 minutes |
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| butter |
30g |
| sugar |
20g |
| cake flour |
50g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| chocolate |
100g |
| whipping cream |
50g |
| sliced almonds |
60g |
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