For the chocolate top
200 g white chocolate chips
200 g dark chocolate chips
For the cake
270 g white chocolate chips
5 room temperature eggs, separated
1/2 cup plus 1 tablespoon sugar
1 tablespoon orange liqueur (Curaçao, Cointreau or Grand Marnier)
1 teaspoon vanilla extract - 5 ml
6 tablespoons unsalted butter or margarine, softened and cooled to 90 g
3 cups all-purpose flour
For the glaze
360 g dark chocolate chips
1 1/4 cup unsalted butter or margarine
3 tablespoons Karo - 60 g
3 tablespoons orange liqueur
Fruits for topping the cake
For the chocolate top
200 g white chocolate chips
200 g dark chocolate chips
For the cake
270 g white chocolate chips
5 room temperature eggs, separated
1/2 cup plus 1 tablespoon sugar
1 tablespoon orange liqueur (Curaçao, Cointreau or Grand Marnier)
1 teaspoon vanilla extract - 5 ml
6 tablespoons unsalted butter or margarine, softened and cooled to 90 g
3 cups all-purpose flour
For the glaze
360 g dark chocolate chips
1 1/4 cup unsalted butter or margarine
3 tablespoons Karo - 60 g
3 tablespoons orange liqueur
Fruits for topping the cake
Liner a heart-shaped pan with parchment paper, lightly greased with oil
Place white chocolate in a bowl
Heat it over low heat until melted
Remove from heat
Repeat the same process with dark chocolate
Allow white chocolate to set at room temperature, then use a spatula to spread it evenly into the prepared pan
Do the same with dark chocolate
Gently shake the pan back and forth to distribute the chocolate evenly and fill the entire heart shape
Use a sharp knife to create designs with the chocolates
Hold the pan firmly and gently tap it on a flat surface to even out the chocolate
Place in the freezer for 20 minutes, or until firm
Remove from the pan and wrap in plastic wrap
Chill in the refrigerator at least one hour before serving
Prepare the glaze
In a medium saucepan over low heat, melt the chocolate, butter or margarine, and Karo
Add the orange liqueur
Let it cool for 2 hours, or until thick enough to spread
Use a sharp knife to cut the cake in half lengthwise
Place the bottom layer of cake on a serving plate with the cut side up
Cover with 2/3 cup glaze
Place the top layer of cake on top
Cover the entire cake with the prepared glaze, reserving 1/2 cup
Chill in the refrigerator for at least one hour before serving
Distribute fruits over the cake and place the chocolate top in contact with the cake with the reserved glaze (to give the illusion of a box of chocolates)
Chill in the refrigerator for at least one hour.
