Ingredients

For the pastry layers:

• 1 pack puff pastry sheets (about 500 g, thawed if frozen)

• 1 egg (for egg wash)

For the chocolate cream filling:

• 200 g dark chocolate (70% cacao, chopped)

• 200 ml heavy cream

• 2 tbsp unsalted butter

For the caramel cream (optional, for decoration):

• 100 g butter (softened)

• 150 g powdered sugar

• 2 tbsp caramel sauce

For garnish:

• Chocolate ganache (melted dark chocolate + cream)

• Fresh raspberries or strawberries

• A few mint leaves or edible leaves

• Silver sugar pearls (optional)

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Instructions

1. Prepare the Puff Pastry

1. Preheat oven to 200°C (390°F).

2. Roll out puff pastry sheets to about 3–4 mm thickness.

3. Cut them into heart shapes (use a heart mold or cut freehand).

4. Place on a baking sheet lined with parchment paper. Brush lightly with egg wash.

5. Bake for 12–15 minutes until golden and crisp. Let cool completely.

2. Make the Chocolate Cream

1. Heat heavy cream in a saucepan until just simmering.

2. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.

3. Add butter and mix well. Refrigerate for 30 minutes until slightly thickened.

3. Make Caramel Cream (Decoration)

1. Beat softened butter until fluffy.

2. Gradually add powdered sugar and caramel sauce.

3. Whip until creamy and pipeable.

4. Assemble the Cake

1. Place one puff pastry heart on a plate. Spread a layer of chocolate cream.

2. Top with another pastry heart, then more cream. Repeat for 3–4 layers.

3. Cover the top with a shiny layer of chocolate ganache.

4. Pipe caramel cream rosettes along the edges.

5. Decoration

1. Place a chocolate heart mold on top (or pipe melted chocolate into a heart shape).

2. Decorate with raspberries, chocolate truffles, or mint leaves.

3. Chill for at least 1 hour before serving for best texture.