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Valentine's Day Jewel Box Cake
from the kitchen of Sharmagne Leland-St. John


3 oz. of the best quality imported white chocolate chopped (Godiva, Lindt, or Toberlone)
3 oz. bittersweet or semisweet chocolate, chopped

Unless you have two identical heart-shaped pans it is advisable to make the lid first*  Cut a heart shaped piece of waxed paper about 5 inches larger than a bottomless heart-shaped cake pan.  Lightly oil the cake pan on the inside of the cake pan with vegetable oil and butter the outside of the pan.  Place the waxed paper on a cookie sheet, set the pan on top and fold and press the extra waxed paper up along the sides of the pan.  This will adhere the paper and prevent the chocolate from running out the bottom.  Place white chocolate in the top of a double boiler.  Stir until melted and smooth.  Remove from over water In another double boiler or bowl set over the simmering water
place the bittersweet chocolate.  Stir until melted and smooth.  Remove from water.

By spoonfuls drop the white chocolate inside the heart pan mold, spacing apart and allowing some to touch the inner edges of the pan.  Drop the bittersweet chocolate in the same manner into the spaces.  Gently move the pan from side to side to distribute the chocolates evenly and to fill in the heart completely.  Swirl the mixtures together using the sharp tip of a paring knife.  To flatten the chocolate, hold pan to sheet and tap firmly on counter.  Freeze for 20 minutes or until firm.

Carefully run the paring knife or a small thin spatula around the inside of the pan to loosen the chocolate.  Lift the pan.  Refrigerate the chocolate "lid," (*Can be prepared a few days ahead of time and refrigerated covered in plastic wrap).


9 oz.  best quality white chocolate chopped (Godiva, Lindt, etc.)
5 large eggs, at room temperature, separated
1/2 cup sugar plus 1 tablespoon
1 tablespoon Framboise (liqueur)
1 teaspoon pure vanilla extract
3/4 cup melted unsalted butter (tepid)
3/4 cup cake flour

Preheat oven to 350 degrees.  Butter and dust with flour a bottomless heart-shaped cake pan.  Cut a piece of heavy duty aluminum foil 5 inches larger than the pan. Butter and dust foil.  Place on a heavy, thick cookie sheet.  Center the heart pan on the foil and wrap the extra foil securely up around the cake pan so none of the batter leaks out. 
In a porcelain double boiler melt the white chocolate stirring until smooth.  Keep the water at a simmer.  When melted remove from water. (You may also use a bowl set over a pan of water.)

Beat the egg yolks and 1'2 cup sugar with an electric mixer for approximately 3 minutes or until the mixture is a pale yellow and "ribbons" form when beaters are removed.  Beat in the framboise and vanilla then the warm butter Add the melted white chocolate and beat until combined.  Do not over beat.

Wash and dry the beaters, and beat the egg whites in the large bowl, until they form soft peaks.  Slowly add the tablespoon of sugar.  Beat until stiff.  Mix the cake flour into the white chocolate mixture to form a thick batter.  Stir in 1/4 of the egg whites and then gradually fold in the remainder.  Slowly pour the batter into the heart-shaped pan.
Bake for 45 minutes then cover with foil and bake for another twenty minutes or until a knife inserted into the center comes out clean.  Cool in pan on a rack.  The cake will be well browned.

12 oz. bittersweet or semisweet chocolate, chopped
1 1/4 cups unsalted butter
3 tablespoons light corn syrup
3 tablespoons framboise liqueur

Melt the chocolate, butter, and corn syrup in a double boiler or heavy medium saucepan over low heat, stirring until smooth.  Stir in the framboise.  Cool the icing for about 2 hours or until firm enough to spread.

Remove the cake from the cake pan.  Using a serrated bread knife, cut the cake into 2 layers.  Place the bottom cake layer on a cake plate, cut side up.  Spread 2/3 cup icing over it.  Replace top layer cut side down.  Spread icing over top and sides of the cake, reserving 1/2 cup.  Refrigerate cake for 1 hour or until icing is set.

1 pint basket strawberries, hulled and halved
1/2 pint basket raspberries
1 pint basket strawberries with stems, halved through stem ends leaving stems intact

Place some of the hulled strawberry halves and raspberries in a small pile on the right hand side of the cake.  Position the chocolate lid atop the berries at an angle so the left edge of the lid rests on the left edge of the cake.  You may have to move the berries around a bit.  Slip 1/2 of the strawberries with stems under the lid with stems facing outward.  Spread the reserved 1/2 cup icing over left side of cake where lid is attached smoothing with spatula to create a box-like appearance.   Return to refrigerator for about an hour.  Save the extra berries for a garnish.

After dinner serve to the delight of your guests.  The lid may be broken into pieces and served with the slices of berry topped cake.

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