Chocolate-Amaretto Heart

• 6 tablespoons butter or 6 tablespoons margarine, softened
• 4 ounces semisweet chocolate bars (Hershey's or Ghirardelli)
• 12 cup sugar
• 14 cup all-purpose flour
• 3 large eggs, separated
• 18 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 cup sifted powdered sugar
• 4 tablespoons Amaretto, or to taste
• 2 (4 ounce) semisweet chocolate bars, chopped (Hershey's or Ghirardelli)
• 14 cup whipping cream
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 18 small rose petals (organic, no pesticide)
• 1 cup sifted powdered sugar
• 1 12 teaspoons meringue powder
• 3 tablespoons water
• 12 cup superfine sugar

1. FIRST MAKE CANDIED ROSE PETALS:.
2. Rinse rose petals, and let dry on paper towels.
3. Beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until well blended; beat at high speed 4-5 minutes or until moxture is fluffy.
4. Brush mixture on all side of petals; sprinkle with superfine sugar.
5. Let stand on wire racks 24 hours.
6. Yield=18 petals.
7. CAKE:.
8. Heat oven to 350F.
9. Grease and flour a 6" heart-shaped or round springform pan; line bottom with parchment or wax paper.
10. Set aside.
11. Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth.
12. Remove from heat; let stand 2-3 minutes.
13. Pour into mixing bowl.
14. Stir together sugar and flour.
15. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended.
16. Add egg yolks, beating well after each addition.
17. Beat egg whites and salt and high speed with electric mixer until stiff peaks form.
18. Gently fold egg whites into chocolate mixture.
19. Pour into prepared pan.
20. Place cakepan in a 13"x9" pan, and add hot water to larger pan to a depth of 1".
21. Bake for 1 hour or until center appears firm.
22. Remove pan from water, and cool on wire rack for 15 minutes.
23. Invert cake onto wire rack, and peel off paper.
24. Cool completely.
25. Yield=1 (6") cake.
26. AMARETTO BUTTERCREAM FROSTING:.
27. Beat all ingredients at medium speed with an electric mixer until smooth.
28. Yield= 2/3 cup.
29. FRENCH CHOCOLATE GLAZE:.
30. Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at MEDIUM(50%) for 3-1/2 minutes.
31. Whisk until smooth.
32. Whisk in butter.
33. Let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.
34. Yield= 1-1/2 cups.
35. ASSEMBLAGE OF CAKE:.
36. Spread Amaretto Buttercream Frosting on top of cake, and freeze 15 minutes.
37. Place cake on wire rack in a 15"x10" jelly-roll pan.
38. Pour Chocolate Glaze over cake, allowing it to drip down sides.
39. Spread glaze over sides with spatula.
40. Spoon excess glaze from pan into heavy-duty zip-top plastic bag; seal.
41. Snip a tiny hole in 1 corner of bag, and drizzle over chocolate cake.
42. Let stand at least 1 hour before serving.
43. Garnish, if desired.

butter, chocolate, sugar, flour, eggs, salt, butter, powdered sugar, chocolate, whipping cream, butter, petals, powdered sugar, meringue powder, water, sugar

Taken from www.food.com/recipe/chocolate-amaretto-heart-155085 (may not work)