🧁 Serves
8–10 slices
⏱ Time
About 2 hours (plus chilling time)
🍫 Chocolate Sponge Base
Ingredients
3 large eggs
¾ cup (150 g) sugar
½ cup (60 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 170°C (340°F). Grease a heart-shaped pan.
Beat eggs and sugar until pale and fluffy.
Add vanilla.
Sift flour, cocoa, baking powder, and salt together.
Gently fold dry ingredients into the egg mixture.
Pour into pan and bake 20–25 minutes.
Let cool completely, then level the top if needed.
🌰 Chocolate Hazelnut Mousse
Ingredients
200 g dark chocolate (60–70%), chopped
⅔ cup (160 ml) heavy cream (for melting chocolate)
1 cup (240 ml) cold heavy cream (for whipping)
½ cup (150 g) hazelnut spread (Nutella or similar)
1 tsp vanilla extract
1 tsp powdered gelatin + 2 tbsp cold water (optional, for extra stability)
Instructions
Melt chocolate with ⅔ cup cream over low heat or microwave. Cool slightly.
Stir in hazelnut spread and vanilla until smooth.
(Optional) Bloom gelatin in cold water, melt gently, and mix into chocolate.
Whip remaining cream to soft peaks.
Gently fold whipped cream into chocolate mixture in batches.
Keep mousse light and airy.
🍰 Assembly
Place sponge inside the heart mold (use acetate if available).
Pour mousse over the sponge and smooth the top.
Refrigerate at least 4 hours (preferably overnight).
Carefully remove from mold.
✨ Chocolate Glaze (Optional but Gorgeous)
Ingredients
100 g dark chocolate
½ cup (120 ml) heavy cream
1 tbsp butter
Instructions
Heat cream until hot (not boiling).
Pour over chocolate and butter.
Stir until glossy.
Let cool slightly, then pour over chilled cake.
🌸 Decoration Ideas
Ferrero Rocher chocolates
Crushed toasted hazelnuts
Chocolate curls
Fresh strawberries or raspberries
Gold leaf for an elegant touch ✨
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