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These little gluten-free sponge cakes will take your heart by storm. They look especially nice if you use different nozzles for the piping bags to apply the frosting. You can also color the frosting with food coloring or decorate it with sprinkles - let your creativity run free.
I developed this recipe especially for the   heart tartlet pan   from the Kitchenware line.

1. Preheat the oven to 175°C. Lightly butter the baking tray and dust with almond flour or finely ground almonds.

2. Melt the butter in a saucepan. As soon as it has melted, add the chocolate, remove the pot from the stove and let the chocolate melt with the remaining heat while stirring constantly. Stir in the milk and vanilla extract and set aside.

3. In a bowl, mix together the almonds, cocoa, salt, baking soda, and baking powder.

4. Using a food processor or hand mixer, beat the eggs, egg yolks and sugar on the highest setting for 10 minutes until light and thick. Using a rubber spatula, fold the chocolate and milk mixture into the egg mixture, followed by the almond and cocoa mixture.

5. Divide the batter evenly into the prepared baking pan and bake for 20 minutes. Cool in the baking pan for 10 minutes before removing the hearts from the pan to cool completely on a wire rack.

6. Prepare a double boiler for the frosting: Bring a saucepan large enough to support the bowl over water to a simmer with a few inches of water. Wipe out the bowl with vinegar and salt to stabilize the egg whites. Beat the egg whites, sugar and salt in the bowl until fluffy. Place bowl over simmering water and continue beating 3 minutes, or until sugar has dissolved, smooth and hot to the touch. Remove from heat (careful, bowl will be HOT) and beat on high speed for another 5 minutes, or until meringue is cool and peaked. When the hearts have cooled, decorate with the frosting and share with your loved ones!


For a  heart tart pan, 6 pieces


For the baking pan

a little butter and almond flour or finely ground almonds


50 grams of butter

  • 100 g bittersweet chocolate, broken

  • 50ml milk

  • 1 tbsp vanilla extract

  • 50 g almonds, finely ground or almond flour

  • 25 g cocoa, unsweetened and sifted

  • ¼ tsp salt

  • ¼ tsp baking soda

  • ¼ tsp baking powder

  • 2 eggs

  • 2 egg yolks (save the whites for the frosting)

  • 75 g sugar, I like to use raw cane sugar


Vinegar and salt to wipe out the bowl

  • 2 egg whites

  • 80 grams of sugar

  • pinch of salt

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