keeping women connected - HERLIFE Magazine
keeping women connected - HERLIFE Magazine
keeping women connected - HERLIFE Magazine
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herlife | recipes<br />
Double Chocolate Raspberry Sweetheart Cake<br />
Makes 10 to 12 Small Heart-Shaped Cakes<br />
or (2) 8” Heart Cake Layers<br />
Ingredients:<br />
2 cups flour<br />
2 cups sugar<br />
1 cup baking cocoa<br />
2 teaspoons baking soda<br />
2 eggs<br />
1 cup vegetable oil<br />
2 cups water<br />
1 teaspoon vanilla<br />
Raspberry preserves, as needed<br />
Fresh berries and whipped cream, as needed<br />
recipes by<br />
chef dale miller, cmc, wgmc, aac,<br />
executive chef, sperry ’s restaurant<br />
photo by<br />
jill richardson<br />
1. Place all dry ingredients in a bowl.<br />
2. Mix eggs, oil, water and vanilla together and whisk by hand<br />
into dry ingredients until smooth.<br />
3. Spray small individual heart-shaped or Bundt cake pans<br />
with non-stick coating and fill cups about two-thirds<br />
to the top. (Two 8” heart-shaped or round cake pans<br />
may be substituted)<br />
4. Bake in a 325°F convection oven until cake springs back to<br />
the touch or a toothpick comes out clean. Do not overbake.<br />
5. Let cool for about 5 minutes before removing them from<br />
the pans. Serve warm with warm Chocolate Ganache (see<br />
recipe at right).<br />
6. Slice off the rounded part of the cake so that you have a<br />
flat bottom. Place cake on a wire rack and spread with<br />
raspberry preserves.<br />
7. Ladle ganache over cakes, allowing ganache to flow over<br />
the sides. You may have to tip cake slightly so that the<br />
ganache will be even and smooth.<br />
Note: Cakes may be heated in the microwave in short bursts<br />
before glazing with warm Chocolate Ganache. ■<br />
Chef Dale L. Miller, CMC, WGMC, AAC, is the Executive Chef of Sperry ’s Restaurant in Saratoga Springs, NY.<br />
One of only 66 Certified Master Chefs in the United States and less than 600 (WACS) Global Master Chefs<br />
in the world. He is a Fellow of The Culinary Institute of America and Chairman of the Alumni Board. He is an<br />
active member of the American Culinary Federation and its Honor Society, the American Academy of Chefs and<br />
was unanimously voted in and inducted as a lifetime member of the elite Honorable Society of the Golden<br />
Toque, the highest acclaimed recognition a chef can receive in America.<br />
22 <strong>HERLIFE</strong>newyork.com
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