500 g dark chocolate

200 g white chocolate

5 eggs

170 g butter

40 cl of cream

80g icing sugar

3 tablespoon coffee liqueur

1 packet of vanilla sugar

some small butter cookies

For the heart:

heat 10 cl liquid cream

then melt the chocolate 200 g white

and add 20 g butter

let cool and then make a roll late in paper wrap

that we can chill

For the rest:

Melt 300g of chocolate to make pastries

stir to 150g butter, 20g icing sugar and vanilla

the egg yolks one by one and then drinking coffee

Then add the whites beaten stiff.

pour into a mold, to the middle, chocolate cream

drop to the heart of white chocolate

then cover the remaining cream,

form a cover as a basis

using small butter cookies soaked in coffee-milk mixture

Place the log in the freezer

To finish:

before serving by heating to a ganache

30cl liquid cream which is melted 200g dark chocolate.

Unmold the cake and pour the ganache before serving