The secret ingredient in this pretty heart-shaped cake is whipped cream, which replaces butter as the fat and gives the cake an airy texture. Not in the mood for love, just chocolate? This cake can also be made in a standard 9-inch round cake pan.
Recipe and photo used with permission of Tish Boyle, author of The Cake Book (John Wiley & Sons, 2006).
Position oven rack in center of oven. Preheat oven to 350°F. Trace pan on parchment paper; cut out. Grease pan; line bottom of pan with parchment heart; grease paper.
For cake, combine chocolate and water in medium stainless steel bowl; place bowl over simmering water in medium saucepan. Heat, stirring frequently, until chocolate is completely melted and mixture is smooth. Set aside; cool to room temperature.
In mixer bowl, whisk together eggs, sugar and salt. Set bowl over simmering water in medium saucepan (making sure bowl doesn't touch water); heat, whisking constantly, until eggs are warm, 1-2 minutes. Place bowl on mixer stand; beat with whisk attachment on high speed until mixture triples in volume, about 3 minutes.
In clean mixer bowl, with clean whisk attachment, beat heavy cream until firm peaks form. Gently fold cooled chocolate into egg mixture; fold chocolate egg mixture into whipped cream. Turn into prepared pan.
Place pan in water bath and bake 45-53 minutes or until toothpick inserted into center comes out clean. Place pan on cooling rack; let cake cool 25 minutes. Run sharp knife around edge of pan to loosen; carefully invert cake onto wire rack. Cool to room temperature. Refrigerate at least 2 hours.
To make glaze, bring cream to a boil. Remove from heat and add chocolate; stir until chocolate is completely melted and glaze is smooth. Stir in vanilla. Cover surface with plastic wrap; cool about 10 minutes. Place chilled cake on cake circle; set on cooling rack. Spread raspberry jam evenly over top and sides of cake. Pour warm chocolate glaze on top of cake; using clean spatula, spread evenly over top and side, covering completely. Refrigerate cake at least 30 minutes.
Place white chocolate in small stainless steel bowl; place bowl over simmering water in saucepan. Heat, stirring frequently, until chocolate is completely melted. Remove from heat. Color chocolate with icing color to desired pink tone. Place colored chocolate in parchment bag; snip tiny hole in bottom. Remove cake from refrigerator; drizzle with pink chocolate. Refrigerate cake at least 20 minutes to set chocolate. Let cake stand at room temperature 30 minutes before serving.
Can be stored in refrigerator, loosely covered, up to 5 days.