Heart Chocolate Cake
Preheat oven to 180°C (350°F). Warm the cake mold.
For the cake: Separate the eggs for the dough. Mix the yolk with half the sugar and vanilla sugar until fluffy. Beat the egg white with the lemon juice until stiff. Sprinkle the remaining sugar and beat until the meringue peaks are formed. Add the egg white to the yolk cream. Mix the flour with the cornstarch, baking powder and cocoa. Fold all the ingredients carefully.
Pour batter into preheated mold, smooth the surface and bake in the oven for about 25 minutes (check level of cooking with a toothpick). Remove from oven, let cool slightly, carefully remove from the mold using a thin knife around the edge, pounce on a kitchen wire and allow to cool.
For the chocolate cream: Chop the chocolate and place in a bowl. Heat the cream, pour over the chocolate and stir until the chocolate has dissolved. Add the butter in small pieces and stir until creamy. Allow to cool.
For decorating: Halve the heart and coat horizontally with the jam. Add the chocolate cream. Serve decorated with sugar hearts and pearls.