“Here is the deepest secret nobody knows…”

For Valentines to all of You:

My all time favorite love poem and some heart shaped mini chocolate cakes!

i carry your heart with me by E. E. Cummings

i carry your heart with me (i carry it in
my heart) i am never without it (anywhere
i go you go, my dear; and whatever is done
by only me is your doing, my darling)
i fear
no fate (for you are my fate, my sweet) i want
no world (for beautiful you are my world, my true)
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life; which grows
higher than the soul can hope or mind can hide)
and this is the wonder that’s keeping the stars apart

i carry your heart (i carry it in my heart)

Valentine’s  Heart Mini Cakes

~ Orange flavored cakes dipped in chocolate ~

Printable recipe

For the cake:

  • 8.8 oz (250 g) softened butter
  • 1 cup (200 g) sugar
  • 1 pack Vanilla sugar (or 1 tsp vanilla extract)
  • 6 eggs
  • 4 tbsp sour cream
  • 1 organic orange (zest and juice)
  • 3 ¼ cup (400 g) flour
  • 3 tsp baking powder

For the chocolate dip:

  • 7 oz (200 g) semi-sweet chocolate
  • 5.5 tbsp (80 g) butter
  • ¼ cup (50 ml) milk

For the white chocolate dip:

  • 7 oz (200 g) white chocolate
  • 5.5 tbsp (80 g) butter
  • ¼ cup (50 ml) milk
  • Various kinds of Valentines sprinkles

Also needed:

  • 12 x 17 in (32 x 44 cm) baking sheet
  • Cooling wire rack
  1. For the cake, mix softened butter and sugar until foamy, add eggs one by one, mixing about 1 minute after each addition.
  2. Add sour cream, orange zest and juice, mix for another minute or two.
  3. Combine flour and baking powder. Fold into butter mixture by hand.
  4. Line baking sheet with parchment paper, pour the batter and evenly spread in the pan.
  5. Bake at 375 F (190 C ) until light gold color. Cool completely.
  6. Use a large heart shaped cookie cutter (about 2.5 – 3 in ) and cut out individual cakes. I had about 28 of them.
  7. For the dip, break the chocolate into small pieces, put it into a stainless steel bowl, add butter. Place the bowl over a dish with boiling water, let it all melt, mix until smooth, at the end add milk.
  8. Dip each heart cake into the melted chocolate, put sprinkles on and place on the wire rack to cool down. Keep in the fridge and remove at least 30 minutes before serving.

HAPPY VALENTINE’S DAY!

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