With Valentine's Day just around the corner, try making your special someone a flour-less chocolate cake.

Frida and Jeff Alipour of Frida's Bakery and Café shows you how it's done.

Start mixing the water, butter and sugar and stir. Once you have brought it to a boil, add the chocolate.

"We mix this until it melts," Jeff advises.

Turn off the heat and stir until it cools down.

The chocolate goodness goes from the kettle to the mixer and that means it is time to gradually add the eggs.

Once the batter is finished, pour it into Valentine heart molds.

No flour means the treat is a good option for those who have gone gluten-free, but it also means the sweets need to bake in a water bath for one hour.

"Because it doesn't have any flour in it in the oven can burn really fast so by water you gradually bake it," Jeff says.

Refrigerate overnight and the next day, you can layer it with an European raspberry filling.

You can outline the outside of the heart and then fill it up with more raspberry, suggests Frida.

Level out the layer, then top off the treat with chocolate ganache. Dip the cake in the chocolate

Scoop it up and just let that chocolate drip down.

Then top your Valentine's heart off with whatever your heart desires.

Flourless Cake Batter

Ingredients:

  • 2 1/4 Cups Water
  • 1 lb 4oz Butter
  • 1 1/2 Cups Sugar
  • 20 oz Chocolate of your choice
  • 11 Large eggs
  • Mix water, butter and sugar and bring to a boil
  • Turn off heat and add the chocolate, stir until chocolate is melted
  • Let cool for 10 minutes while stirring periodically
  • Add eggs one at a time while stirring
  • Bake in water bath for one hour at 350 degrees
  • Refrigerate
  • Layer with raspberry filling
  • Level filling
  • Frost with ganache

Ganache Icing:

  • 2 parts chocolate
  • 1 part cream
  • Bring cream to near boil, (about 180 degrees)
  • Turn off heat
  • Add chocolate
  • Stir till melted