Valentine’s Day is not just another day for a party, it is a great day for spreading love and great cheer, as not many people are able to be with their loved ones on valentine’s day, as well as not many of us have a valentine, or even know what valentine’s day really means and represents; and do not get me wrong ladies, you can buy something for your significant other for his valentine’s and even for a friend or a stranger on the street, to help brighten their day, either a postcard, chocolate bar, or a small basket or even a rose and telling that individual happy valentine’s day can make all the difference in the life of that person and even yours.
For all my followers, friends, family and viewers of my food blog, I will love to wish each and everyone of you all a picture perfect and blessed valentine’s day and to share with you a great recipe, that I always wanted to make, but never got around to doing, not even now, so I took this one directly from the recipe book.
I am currently working on putting together a series of articles on different types of simple, small and intimate wedding reception themes and menu ideas with that true Trinidad and Tobago and Caribbean Style and Flair, even Flavour.
Do enjoy this Brownie Heart Cake from me to you – Happy Valentine’s Day.
BROWNIE HEART CAKE
1 1/2 cups packed brown sugar
3/4 cup butter, melted
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup toasted chopped almonds
1/4 pound white chocolate
1 tablespoon butter
1/2 cup sour cream
Unsweetened cocoa powder
Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.
Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out.
Bake in 350 degree F oven for 35 to 40 minutes or until just barely firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely.
On top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.)
Remove from heat and let cool slightly; stir in sour cream until smooth and blended. Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.