| Using a heart shaped cookie cutter - cut a cake
from a piece of chocolate sponge cake. Best if cake is frozen very
hard to get good clean edges. |
| Split the heart cake into three slices. |
| The bottom of the cake should be the top of the
finished heart. Brush the first layer with 1/3 of the syrup, spread
1/3 of the buttercream into the layer. Repeat with the second
layer. Press the top on firmly and brush with the remaining syrup. |
| With the last of the buttercream and using a small
spatula, hide the sides and top of the heart to provide a "crumb coat" Chill
well. |
| Holding the cake on a wide spatula - work over a
clean container - and drench the cake with the liquid ganache until
it is completely covered. Carefully remove any excess with a small
spatula. Chill well. |
| Holding the chilled cake in one hand use the other
hand to apply the sliced almonds to the lower edge. The top was garnished
with warmed liquid fondant passed through a small pastry tip. |
| Any type of top garnish will work. I happened to
have a small amount of fondant and decided to use it. |
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