Flourless Chocolate & Red Wine Heart Cake

Preparation

Preheat oven to 350°F.

Line the bottom of a 9" springform pan with parchment paper and spray the entire inside with nonstick cooking spray. Wrap the bottom and halfway up the sides of the springform pan with aluminum foil. Set aside.

To make the cakes, place the dark chocolate and butter in a microwave-safe mixing bowl and microwave on high for 30 seconds. Stir gently with a rubber spatula. Continue to microwave in 15-second increments, stirring in between, until the chocolate and butter are melted together (about 30–45 seconds total). Once melted, stir in the red wine until combined. Set aside for 5 minutes to cool slightly.

Meanwhile, in a medium-size mixing bowl, whisk together the eggs, sugar, vanilla, and salt for about 30 seconds. Carefully add the chocolate mixture to the egg mixture in 1/4-cup to 1/2-cup increments, stirring constantly to gradually bring up the temperature of the eggs. Tempering the eggs by adding the warm chocolate gradually helps ensure you don't end up with scrambled eggs. Once you've added all of the chocolate mixture to the egg mixture, keep stirring until all of the ingredients are combined.

Pour the batter into the prepared springform pan and place the springform pan in a larger baking vessel. Add 1–2" of hot water to the larger baking vessel to surround the cake and create a water bath. Water should not reach above the foil wrapping. Bake for 30–45 minutes, until the outside is set and the center is slightly jiggly. Let the cake cool in the water bath for about an hour, then remove and refrigerate for at least 6 hours or overnight.

Once the cake has fully cooled, spray a 4" heart-shaped cookie cutter with nonstick cooking spray. Place a cooling rack that's been sprayed with nonstick cooking spray on a sheet pan. Carefully cut 4 heart shapes out of the cake and place them on the cooling rack.

To make the ganache, place the white chocolate, milk chocolate, heavy cream, and cinnamon in a microwave-safe mixing bowl. Microwave on high for 30 seconds. Continue to microwave in 15-second increments, stirring in between, until the chocolate and heavy cream are melted together (about 30–45 seconds total). Stir in the red food coloring, until the chocolate turns a nice red color. Evenly pour the chocolate mixture over each heart-shaped cake.

If desired, sprinkle each cake with Valentine sprinkles and/or white chocolate drizzling sauce. Refrigerate until ready to serve.