Recipe

Butter and lightly flour two 4-inch/10 cm springform pans; set aside.

In heatproof bowl set over hot, not boiling, water, melt bittersweet chocolate; let cool.

Using electric mixer, beat butter until lightened; beat in sugar until fluffy. Beat in egg yolks. Mix in bittersweet chocolate until thoroughly combined. Mix in flour.

In separate bowl and using clean beaters, beat egg whites until stiff but not dry; stir one-third into chocolate mixture. Gently fold in remaining egg whites.

Divide batter between prepared pans; smooth tops. Bake on lower rack of 325F/160C oven until cake is set in centre, 18 to 20 minutes.

Let cool on rack for 5 minutes. Remove from pans and cool completely on rack. Trim top of cakes to make flat surfaces.

Milk Chocolate Ganache: In heavy-bottomed saucepan, bring cream to boil; immediately remove from heat and add chocolate. Stir until chocolate is melted, then whisk until smooth. Mix in brandy. Let cool (in refrigerator, if desired), stirring occasionally, until evenly cool but still liquid.

Pour 2 tbsp/30 mL of the ganache over top of one cake; smooth surface and place other cake on top. Place cake on rack over plate. Pour remaining ganache over cake; use spatula to smooth top and sides, if necessary. Reserve any ganache that drips onto plate for other use. Cool in refrigerator.

Meanwhile, melt white chocolate in heatproof bowl over hot but not boiling water. Place 2-inch/5 cm heart-shaped cookie cutter on piece of parchment or waxed paper. Scrape chocolate into cutter. Let cool; remove from cutter and place on centre of cake.

Makes 4 servings.