A Whole Heart to Love

Celebrate love with a sweet treat—Evo Italian’s Chef Erik Peterson shares his special heart-shaped red velvet cake with creamy ricotta icing recipe

Ingredients for Cake:

• 1 lb of pound cake flour
  
• 2 tsp of baking powder
  
• 1/2 tsp salt
  
• 1 lb unsalted butter, softened 12 oz granulated sugar
  
• 9 eggs
  
• 1 tsp vanilla extract
  
• 1 1/3 oz cocoa powder
  
• Red food coloring – approximately 3.5 oz (add more or less to get desired color)
  

Ingredients for creamy ricotta icing:

• 3 cups of firm ricotta
  
• 1 cup of milk CUP MILK
  
• 2 tbs of honey (or to taste)
  

Directions:

1. Arrange the rack in the middle of the oven and preheat to 325 degrees. Coat the sheet pan with cooking spray and line the bottom of the pan with parchment paper.
   
2. Sift flour and salt together, set aside.
   
3. Cream butter until free of lumps, making it light and fluffy.
   
4. Add eggs, sugar, and cream–adding one egg at a time while scraping ingredients down the bowl.
   
5. Divide batter into two round 12-inch locking pans.
   
6. Bake at 325 degrees for about one hour and
   
7. 10 minutes. Cake should be light and springy to the touch. Allow cake to cool before frosting.
   
8. To make the creamy ricotta icing, place the ricotta, milk, and honey in a food processor and process for one to two mintues or until smooth and creamy. It's always good to make extra icing.
   
9. Using your heart-shaped cutter, cut the cake into heart shapes. Place one on a cumber plate and gently spread the icing evenly over the base. Add your second layer to complete the top and sides of the cake. You can also cut the shape by hand. Simply draw the outline on a piece of parchment and cut the cake around stencil.
   
10. Garnish with fresh strawberries and serve. Enjoy!