Chocolate Broken Heart Cake

Ingredients:

Sponge cake

• Non-stick spray for the mold
• Wheat flour for dusting the pan
• Mixture for cooking chocolate biscuit 450 g (plus necessary ingredients)

Sugar glass

• 2/3 cup granulated sugar
• 1/4 cup corn syrup
• 1/4 tsp cream of tartar

Glaze

• One box (350 g) of assorted chocolates with nuts (approximately 24 pcs.)
• 1/4 cup heavy cream

Whipped cream

• 1.5 cups heavy cream
• 1/4 cup granulated sugar
• Special equipment: 23cm heart-shaped baking pan.

Preparation:

1. Prepare the sponge cake: Preheat oven to 180°C. Spray the pan with oil and sprinkle with flour, shaking off any excess.
2. Prepare the sponge cake batter according to package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Place on a wire rack and cool for 10 minutes. Invert the pan onto a plate, then turn it back onto the rack to cool completely.
3. Prepare sugar glass: Line a baking sheet with parchment paper. In a small bowl, combine the sugar, corn syrup, and cream of tartar. Microwave the mixture in 2-minute intervals, stirring between each, until the sugar begins to dissolve and the mixture turns light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and spread it with an offset spatula into a thin 9 by 7-inch rectangle. Refrigerate until completely set, about 15 minutes. Use a mallet to break up the candy until it resembles broken glass.
4. Prepare the glaze: In a small saucepan over medium heat, melt the chocolate and heavy cream, stirring frequently, until smooth. Remove from the heat and let cool slightly.
5. Make whipped cream: Using an electric mixer on medium speed, beat the heavy cream and sugar until stiff peaks form.
6. Assemble the cake: Once the cake has cooled, trim the top with a serrated knife to flatten it (the cake will puff up after baking). Cut the cake in half horizontally to create two even layers, then stack the layers and cut in half in a zig-zag pattern, creating two halves of a broken heart.
7. Place the two bottom halves on a cake stand or platter, separating them slightly. Spread the cake layers with whipped cream. Place the remaining two halves on top and pour the chocolate glaze over the cake, making sure it covers the entire surface and runs down the sides. Decorate with broken sugar crystals and chill until the chocolate hardens, about 15 minutes. Slice the broken heart cake and serve.