Instructions

CAKE BASE

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

The most Important note: Don’t use mixer when adding flour mixture.

Fold the flour using the spatula.

Be sure that the flour and is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use heart shaped cookie cutter and cut 12 circles.

After this you are ready to make the strawberry filling.


MAKING STRAWBERRY FILLING

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed.

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.
MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

Assembly Line

When you are ready to assembly the cake check the following steps:

This is the repeat: Remove the frozen cake from the freezer.

Using your heart shaped cookie cutter, cut 12 pcs.

Your next step is to assembly:

Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

Then add strawberry filling.

Make it even and pretty.

Then gently press the heart shaped cake circles on top of the strawberry filling.

Cover with plastic wrap and freeze overnight.


CHOCOLATE GLAZE

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the heart shaped cake.

Decorate as you wish.

Return to fridge until it is set.

Enjoy and share.