Chocolate Heart Cake

• 175 g butter
• 175 g caster sugar
• 150 g plain flour
• 3 None eggs
• 1 None vanilla pod, halved lengthways, seeds scraped out
• 1 None lemon, grated zest
• 70 g cornflour
• 1 tsp baking powder
• 200 g dark chocolate, broken into pieces
• 1 tbsp cocoa powder
• 2 tbsp icing sugar
• 50 g marzipan
• None None Red food colouring

1. Preheat oven to 325u0b0F. Grease a heart-shaped cake pan. Cream butter and sugar then add 2 tbsp flour. Add eggs, 1 at a time. Add vanilla bean seeds, lemon zest and a pinch of salt. Gradually sift in cornstarch, baking powder and remaining flour, beating constantly. Transfer to prepared pan, smooth and bake for 1 hour, or until a skewer comes out clean. Remove from oven, turn out onto a wire rack and allow to cool completely.
2. Melt chocolate in a heatproof bowl set over a pot of simmering water then spread over cake and allow to dry.
3. Cut out strips of paper and place diagonally over cake. Sift cocoa powder over top then 1 tbsp powdered sugar. Carefully remove paper strips.
4. Color the marzipan pale pink with food coloring then sprinkle with 1 tbsp powdered sugar and roll out. Cut out petals and shape into a rose. Use to decorate cake.

butter, caster sugar, flour, eggs, vanilla pod, lemon, cornflour, baking powder, dark chocolate, cocoa, icing sugar, marzipan, red food colouring

Taken from recipes-plus.com/api/v2.0/recipes/21609 (may not work)