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herlife | recipes Double Chocolate Raspberry Sweetheart Cake Makes 10 to 12 Small Heart-Shaped Cakes or (2) 8” Heart Cake Layers Ingredients: 2 cups flour 2 cups sugar 1 cup baking cocoa 2 teaspoons baking soda 2 eggs 1 cup vegetable oil 2 cups water 1 teaspoon vanilla Raspberry preserves, as needed Fresh berries and whipped cream, as needed recipes by chef dale miller, cmc, wgmc, aac, executive chef, sperry ’s restaurant photo by jill richardson 1. Place all dry ingredients in a bowl. 2. Mix eggs, oil, water and vanilla together and whisk by hand into dry ingredients until smooth. 3. Spray small individual heart-shaped or Bundt cake pans with non-stick coating and fill cups about two-thirds to the top. (Two 8” heart-shaped or round cake pans may be substituted) 4. Bake in a 325°F convection oven until cake springs back to the touch or a toothpick comes out clean. Do not overbake. 5. Let cool for about 5 minutes before removing them from the pans. Serve warm with warm Chocolate Ganache (see recipe at right). 6. Slice off the rounded part of the cake so that you have a flat bottom. Place cake on a wire rack and spread with raspberry preserves. 7. Ladle ganache over cakes, allowing ganache to flow over the sides. You may have to tip cake slightly so that the ganache will be even and smooth. Note: Cakes may be heated in the microwave in short bursts before glazing with warm Chocolate Ganache. ■ Chef Dale L. Miller, CMC, WGMC, AAC, is the Executive Chef of Sperry ’s Restaurant in Saratoga Springs, NY. One of only 66 Certified Master Chefs in the United States and less than 600 (WACS) Global Master Chefs in the world. He is a Fellow of The Culinary Institute of America and Chairman of the Alumni Board. He is an active member of the American Culinary Federation and its Honor Society, the American Academy of Chefs and was unanimously voted in and inducted as a lifetime member of the elite Honorable Society of the Golden Toque, the highest acclaimed recognition a chef can receive in America. 22 <strong>HERLIFE</strong>newyork.com
Chocolate Ganache Ingredients: 1 pound semi-sweet chocolate chips 1 cup heavy cream 1 ounce butter ½ to 1 cup hot black coffee Up to 1 ounce liqueur (optional) 1. Heat chocolate chips, cream and butter in a double boiler on low heat, whisking constantly until smooth. 2. Add hot black coffee in small amounts to get ganache to a desired glazing consistency. 3. Small amounts of flavored liqueurs may also be added if desired (such as Gran Marnier, Frangelico, Cointreau, etc.) Note: Be careful to not get water into the chocolate mixture because it will seize up. ■ <strong>HERLIFE</strong>newyork.com 23
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