These individual heart-shaped cakes have a robust chestnut flavor, a delicate buttercream filling, and a perfectly sweet glaze, resulting in a subtly complex dessert that will make even the hardest of hearts swoon.
For the genoise: Position an oven rack in the center of the oven.
In a stand mixer fitted with the whisk attachment, beat the eggs until they begin to froth. Add the granulated sugar and vanilla and beat on high speed for about 5 minutes, or until the mixture is doubled in volume and forms a slowly dissolving ribbon on the surface when the whisk is lifted.
Fold the dry ingredients into the egg mixture, then stir in the butter just until blended.
Pour the batter into the prepared pan and smooth the top.
Meanwhile, for the buttercream: In a small, heavy saucepan, combine the sugar and water. Bring to a boil over medium heat and cook until the temperature registers 239°F (soft-ball stage) on a candy thermometer.
Meanwhile, using a stand mixer fitted with the whisk attachment, beat the egg yolks until blended. When the sugar reaches the soft-ball stage, immediately pour it into the egg yolks and beat on high speed until thick and mousse-like. Beat in the vanilla just to combine.
In a separate bowl, whisk the butter until light and smooth. Gradually fold in to the cooled egg yolk mixture until smooth. Using a firm spatula, transfer the buttercream to a pastry bag fitted with a
For the glaçage: In a medium saucepan, combine the confectioners’ sugar, water, and maple syrup. Whisk until smooth. Turn the heat on low and whisk in the maple butter until smooth. Remove from the heat and pour into a glass bowl and let cool to the touch, stirring often to prevent a skin from forming.
These may be stored in the refrigerator for up to 3 days.
© 2010 All rights reserved. Published by Chronicle Books.