RECIPE: Chocolate Melting Heart Cake

Chocolate has long been a favourite of millions, and who knows this dessert better than Max Brenner?

This Chocolate Melting Heart Cake recipe is from the book “Chocolate: A Love Story 65 Chocolate Dessert Recipes from Max’s Private Collection”.

Think the picture is mouth watering? Wait until you try this cake!

Chocolate Melting Heart Cake


Ganache Filling

1/2 cup heavy cream
7 ounces (200g) whole marshmallows, plus 10 marshmallows, finely diced
7 1/2 ounces (212g) white chocolate, roughly chopped


12 ounces (340g) dark chocolate, roughly chopped
3 sticks (340g) unsalted butter
1 1/2 cups sugar
8 large eggs, room temperature
2 cups plain flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
15 soufflé ramekins, 2 to 2 1/2 inches in diameter


1. Make the ganache filling
In a small saucepan, cook the cream and the whole marshmallows until the marshmallows melt and the mixture comes to a simmer. Pour over the white chocolate in a heatproof bowl. Let it sit until the chocolate begins to soften, about 1 minute, and then stir until smooth.

2. Divide the ganache among fifteen 1 1/2-inch silicon moulds (1 inch deep), sprinkling with the diced marshmallow as you go. Freeze for a minimum of 4 hours.

3. Prepare the soufflés.
Preheat the oven to 205°C.
Melt the dark chocolate in a heatproof bowl set over simmering water. Add the butter and sugar and stir until the mixture is smooth and warm. Remove from the heat and let cool. Whisk in the eggs one by one. Set aside.

4. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Whisk the dry ingredients into the chocolate mixture until smooth. Divide among fifteen 6-centimeter paper baking cups, filling each three-quarters full.

5. Put one frozen marshmallow ganache piece in the middle of each baking cup. Bake until the soufflés rise and the insides are still molten, about 9 minutes.

Serve immediately.

Makes 15 servings

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