How to make
The ingredients listed are for 2 layers, which are then halved, for a total of 4 layers. Beat half the butter, the powdered sugar and 1 vanilla. Gradually, while whisking, add 6 yolks, one by one, and the flour in batches.
Melt half the chocolate (4.5 oz (130 g)) in a water bath and carefully add it to the mixture. Beat 6 egg whites with 2/5 cup (100 g) of sugar and a pinch of salt into a fluffy snow. Gently mix them in to the remaining mixture.
Place thus prepared layer into a 9 1/2″ (24 cm) round baking dish, covered with baking paper and lightly greased. Bake in a preheated 360°F (180 °C) oven, check if it's ready with a toothpick. After it has cooled, bisect the baked layer, to get 2 layers.
Repeat the entire procedure with the other products, bake another such layer, bisect it to get a total of 4 layers. Form them into a heart shape using a template. Then stick them together with the white cream.
To prepare the cream, whip the confectionery cream until fluffy with the powdered sugar, add the liqueur and coconut flakes, stirring gently.
Begin to assemble the cake. First place 1 layer in a large plate, sprinkle it with a little liqueur and brush it with some of the cream. Place the second layer, sprinkle it with liqueur and cream again. Repeat until out of cream and layers, putting cream on the very top and sprinkling with grated chocolate.
