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1
Bring the butter to room temperature.
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2
Mix the marmalade and heavy cream together.
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3
Lightly grease the cake pan with butter (take it from the amount in the ingredients) and dust with cocoa powder.
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4
Preheat the oven to 170C.
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5
Combine the chocolate and butter in a bowl.
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6
Place in a hot water bath and melt while mixing.
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7
Be careful not to let the hot water come into the bowl.
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8
If the hot water comes into the bowl, the chocolate will separate and you'll get bad texture.
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9
Combine the egg yolks and 100 g of granulated sugar in a separate bowl, place in a hot water bath, and whip.
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10
When it becomes warm to the touch, remove from the hot water bath and whip until thick and white.
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11
Add the marmalade cream into the egg yolks and whip some more.
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12
Next, sift the cake flour and corn starch into the bowl and mix well.
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13
You don't need to switch to a spatula; mixing with a whisk is okay.
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14
Add the butter and chocolate to the bowl from Step 4.
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15
Whip the egg whites in a separate bowl.
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16
Add the remaining 40 g of the granulated sugar one half at a time and whip well to make a meringue with stiff peaks.
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17
Divide the meringue into 3 parts and mix into the batter one portion at a time.
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18
Pour the batter into the pan you prepared in Step 1 and bake at 170C for 40 minutes.
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19
Reduce the heat to 160C and bake for 30 minutes.
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20
Please adjust the baking times and temperatures according to your oven.
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21
Let cool in the pan and then remove from the pan.
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22
Try cutting out a paper heart, placing it on the top of the cake, and dusting powdered sugar through a tea strainer on top of the paper to create patterns.
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23
You can use the paper you cut the heart out of to make a solid heart on top of the heart from Step 9.
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24
Wrap up slices separately for a Valentine's Day gift.
