Recipe: Enjoy a chocolate crush on Valentine's Day

Looking for the perfect Valentine's Day dessert? Mercy Fenton has just the perfect cake!
Recipe: Enjoy a chocolate crush on Valentine's Day
Chocolate Liquor CakePicture: Jim Coughlan

With St Valentine’s Day just around the corner, it might be handy to have an easy chocolate cake to fall back on. This cake is rich so a little of it goes a long way. It is best served at room temperature, or even pop a slice in the microwave for five seconds to get it just soft. It’s delicious served with fresh berries or compote made from frozen fruit. This cake also happenes to be flourless, however it is brimming with chocolate, and I recommend adding your favourite liquor that compliments chocolate.

Chocolate Liquor Cake

Chocolate Cake


500gr 70% chocolate drops

125gr unsalted butter

6 free-range eggs separated

90gr caster sugar

150ml cream

2 tbsp. dark rum, brandy, Kahlua, or your favorite liquor.

½ tsp. cream of tartar


Pre heat oven to 160 C. Grease a 9in spring form tin with butter and line the base with a disk of parchment paper.

Melt the chocolate and butter in a bowl over a pot of barely trembling water. Do not let the bowl touch the water. Stir until smooth and homogenous. Remove from the heat.

Place the egg yolks and sugar in a bowl and beat in an electric mixer until this and pale.

Next stir in the cream, liquor of your choice, and cooled chocolate mixture.

Whisk the egg whites and cream of tartar in a clean bowl until you reach stiff peaks.

In three separate additions, gently fold the egg white mixture into the chocolate mix.

Scrape into the prepared tin and bake @160 C for 30 to 40 minutes until just set.

Allow to cool fully before turning out of the tin.

Chocolate Ganache


225g 70% Chocolate drops

87g unsalted butter

300ml Cream

45ml liquid glucose, or thick sugar syrup


While the cake is cooling prepare the ganache.

Melt the chocolate and butter in a bowl over a pot of barely trembling water. Do not let the bowl touch the water, stir until smooth.

Place the cream and glucose in a small pot and heat gently to just below boiling point.

Pour the hot cream and glucose over the chocolate and stir until smooth.

The next part is a waiting game; place the bowl in the fridge and every five to six minutes check and stir until thick.

Next unmold the cake from the tin, and if it is cool proceed to cover with an even layer of ganache.

Use a hot dry palate knife to help with this, simply dip in a jug of boiling water and wipe dry before each use.

Frozen Berry Compote


500gr Bag of mixed frozen fruit

Juice of an orange

1 star anise (optional)

Small piece of cinnamon stick (optional)

1 ½ tsp. corn flour

2 tbsp. cold water

Sugar or honey to taste – I add very little maybe 2 tsp.


At this time of year it probably makes the most sense to use a frozen berries for compote.

Simply allow a 500gr bag of mixed berries to defrost in a bowl.

Then placing a nylon sieve over a medium sized pot add the berries and allow them to sit in this for half an hour or so.

This will gather any fruit juices that have come from the fruits.

Heat the strained fruit juices and orange juice with a little sugar and simmer gently with the spices to reduce slightly. You should have about half a cup of liquid.

Next mix the corn flour in a small dish with cold water. Stir this into the fruit juices and stir while bringing back to the boil. This should have a good thickness, if its too thin add a little more dissolved corn flour.

Now add the remaining fruits back into the pot and coat gently.

Set-aside until ready to use.

If you would like to contact Mercy Fenton you can email

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