Yummy Valentine!


Yummy Valentine! Hope you’re all having a lovely day today!

We found all these vintage chocolate molds a while ago and just had to try them. It turned out really pretty and we’re happy to share the pictures today. And also, for Valentines Day, a naked chocolate cake that was so yummy when we tried it after the shoot we think it’s actually the yummiest one yet. Please try.



How to use a vintage chocolate mold


Use a vintage metal chocolate mold that still has a shiny inside, otherwise the chocolate might get stuck. And try to use chocolate that you bought in a block, it has a better viscosity than chocolate bars. Chop, melt and temper the chocolate. Shine the mold’s inside with some melted cocoa butter. Heat the mold a little with a hot gun and pour the chocolate into the mold. Tap the mold against the counter to get rid of air bubbles. Scrape off excess chocolate just before the chocolate hardens and put the mold in the refrigerator. Leave for a couple of hours to let the chocolate harden and shrink. Take the mold out and tap the mold gently against the counter or flex the mold a little to get the chocolate out of the mold.


Naked Chocolate Cake with Frosting

10-12 pieces


  • 400 g dark chocolate 56-70%
  • 100 g butter
  • 4 eggs
  • 1¼ cup / 3 dl cane sugar
  •  ⅘ cup / 2 dl wheat flour


  • 300 g cream cheese
  • 100 g butter, soft
  • 1½ cup / 3½ dl powder sugar
  • ¼ cup / ½ dl cocoa
  • Cacao to powder with
  • Cherries
  • Dark, melted chocolate to dip the cherries

Set the oven to 175°C/350°F. Chop the chocolate and melt it together with the butter in a microwave or in a water bath. Stir together egg and sugar. Stir the chocolate mixture into the egg paste and add the flour. Put two cake rings about 15 cm in diameter on a baking tray covered with baking paper. Pour in the paste. Bake the cakes in the middle of the oven for about 25 minutes. Take them out and let them cool. Put them in the fridge a couple of hours or let them be in room temperature over the night. Whisk all the ingredients for the frosting. Fill a piping bag with it. Split the cakes in the middle. Pipe frosting between layers of cake. Cover the top with frosting. Garnish with chocolate dipped cherries. Powder with cocoa.


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