Ingredients 

For the Chocolate Cream (Iceing)

1. Whipped Cream 1 3/4  Cups
2. Chocolate          100 gms 
3. Vanilla               1/4 Teaspoon            

For the Cake 

1. Chocolate                60gms     
2. Cream                     1/2 Cup
3. Cake Flour (maida)   1 1/3  Cups
4. Baking Powder         1/2  Teaspoon                 
5. Salt                         a Pinch             
6. Unsalted Butter        1/4 Cup (at Room Temp)
7. Sugar                      1 Cup                 
8. Eggs                       2 ( Separate 1 egg yolk)
9. Milk                        6  Tablespoons
                           
   
   Method: 

Prepare Chocolate Cream (Iceing) before mixing and baking cake to allow it to chill.

Chocolate Cream (Iceing) : In large bowl or electric mixer combine cream and chocolate. Stir until smooth. Refrigerate at least 4-5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff.

Cake: Beat chocolate and cream together. Stir until smooth. Set aside to cool completely. In large bowl or  electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending  thoroughly after each addition.

In small bowl, whisk egg white with dash of salt until soft
peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon.

Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with
butter and/or floured waxed paper. Bake on center shelf of oven at 350 degrees about 40 minutes or until tooth pick inserted in center comes out clean. Cool in pan 10 minutes.

Turn out of pan, if necessary, first trim any excess crust
away from pan rim, and carefully peel away paper. Cool
completely.

Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with Chocolate Cream