Chocolate Almond Hearts with Berry Cream

12:40 am on 12 February 2008

(Makes 6 - 8)


  • 175g butter
  • 1 ½  cups sugar
  • 3 eggs
  • ½  cup cocoa, sifted
  • 1 ½  cups almond meal
  • ½  cup plain flour, sifted
  • 2 teaspoons baking powder
  • 1 ½ cups cream, whisked to soft peak
  • 1 ½ cups fresh mixed berries
  • ¼ cup icing sugar
  • 150g dark chocolate, melted


Cream butter and sugar.

Add room temperature eggs one at a time.  Add the rest of the ingredients, mix well.

Place a sheet of bakewell on top before cooking.  Bake at 180°C.  Check after 30 minutes by inserting skewer, and keep cooking if still sticky in middle.

Allow to cool then cut out heart shapes and set aside until ready to serve.

Just before serving, gently stir the whisked cream, berries and icing sugar together. 

Drizzle the melted chocolate over the hearts and spoon on the berry cream.

John Hawkesby’s Wine Suggestion

  • Asti Spumante
  • Muscato
  • Brown Brothers 2007
  • Tawny Port
  • Sweet Sherry
  • Pedro Ximenez
  • Champagne

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