The Ultimate Valentine Cake

PreparationTo make heart lid: Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes. Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.) To make cake: Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water. Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining 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.

PreparationTo make heart lid: Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes. Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.) To make cake: Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water. Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining 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.