The Importance of Heart Shaped Cookie Cutters

Happy [Belated] Valentine’s Day!
February 2012

I cry during sentimental movies despite my best efforts (I still try to hide my teary face, though). Speeches in which lecturers sincerely thank their moms or wives or anyone really…make me weepy (I’ve been binging on some TED Talks these days).

I’m a sap. It’s true.

When my grandparents danced a polka at their 60th Wedding Anniversary, I could barely hold a camera steady because I was so emotional.

I’m a romantic. It’s true.

I even nearly teared up when clicking on the Google doodle on Valentine’s Day and watching this animation…!!!

I really love Valentine’s Day. It’s true!

The holiday may stem from commercial motives, but combined with a dash of creativity or honest intention, it can be a really sincere, sentimental time and a way to tell someone you care, whether it be a friend or a SigFig (I’m also a dork, it’s true) how you feel. Since I like to celebrate Valentine’s Day with a zeal bordering on obsessiveness, I postponed the full fledged celebration for the weekend, but even a Tuesday Valentine’s Day deserves a little sweet flavor and festivity.

Mint Chocolate Cake Hearts + Talenti Roman Raspberry Sorbetto = ♥

Cake Ingredients

2 cups whole-wheat pastry flour
1 1/2 cups raw sugar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs (local/free-range), at room temperature
2 large egg yolks (local/free-range), at room temperature
2 Tablespoons pure vanilla extract
1 teaspoon organic mint extract
½ cup organic sour cream
12 ounces organic semisweet chocolate chips
4 Tablespoons (1/2 stick) organic, unsalted butter plus extra for the pan
¾ cup olive oil
¾ cup water
½ cup all natural cocoa powder

For the Cake

Adjust an oven rack to the middle position, and heat the oven to 350 degrees F.

Line a 9x13in rimmed baking stone or sheet with parchment.

Combine the flour, sugar, baking soda and salt in a large bowl.

In a separate bowl, whisk the eggs, yolks, vanilla, mint extract and sour cream until smooth.

Heat the chocolate, butter, oil, water and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, about 3-5 minutes.

Whisk the chocolate mixture into the flour mixture until incorporated.

Whisk the egg mixture into the batter.

Pour into the prepared baking sheet.

Bake until a toothpick inserted comes out clean, 40-50 minutes.

Transfer to a wire rack to cool.

Use a heart-shaped cookie cutter to cut into hearts.