See part 1
whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with
foil. Bake until tip of small knife inserted into center of cake comes out
clean, about 20 minutes (cake will be well browned). Cool in pan on rack.
To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low
heat, stirring until smooth. Stir in framboise. Cool icing until firm
enough to spread, about 2 hours.
Run small sharp knife around cake pan sides to loosen. Cut cake into 2
layers using serrated knife. Place bottom cake layer on platter cut side
up. Spread 2/3 cup icing over. Cover with top cake layer cut side down.
Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake
until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and
refrigerate cake and remaining icing separately. Rewarm icing over very low
heat until just spreadable before continuing with recipe.)
To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake.
Position lid atop berries at angle, moving berries around so that left edge
of lid rests on left edge of cake. Tuck half of strawberries with stems,
stems facing out, between cake and lid. Spread remaining icing over sides
of cake where lid is attached, smoothing with spatula to create boxlike
appearance. Reserve remaining strawberries and raspberries for garnish.
Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12
hours ahead.)
To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large
bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss
gently.
Arrange reserved berries on platter around cake. Serve cake, spooning
compote over each piece.
Serves 12.
Yields
1 servings