4 (3 1/2-inch) heart ring molds (available from specialty baking
1 cup semisweet or white chocolate chips
1 tablespoon light corn syrup
Raspberries for garnish
Heat oven to 325 degrees F.
With a mixer, beat 1 stick of butter, sugar, brown sugar and
vanilla extract until light and fluffy. Add eggs, beating in
one first before adding the next.
Sift together flour, cocoa, and baking powder and stir in along
Lightly coat molds with cooking spray and place on a baking
sheet covered with parchment paper. Divide batter between molds
and bake 45 minutes until just firm and a wooden pick inserted
in center comes out clean. Cool in rings 15 minutes on rack,
but serve warm.
While cooling, melt chocolate chips with corn syrup and remaining
butter * over double boiler or in microwave.
Cool slightly. Unmold
hearts and spoon glaze over. Decorate with fresh raspberries.
* If making white chocolate glaze, use only 2 tablespoons of
butter and a little hot water if necessary. For ease, you can
also use pre-made chocolate syrup, or apply any sundae-like
topping. Nutella, if available, would be delicious.