For the filling, mix the Masrcarpone with 2 teaspoons of cream stiffener, sugar and Amaretto until smooth, beat the cream with 2 teaspoons of cream stiffener until stiff and fold in.
Spread the base of the heart cake with approx. 100 g of strained apricot jam and then spread the mascarpone cream on top. Cover with the cake top and apricotize the heart or cake with the remaining hot jam and let it dry. Then the heart/cake Cover with the very thinly rolled out marzipan (roll out between two large freezer bags) and place in the refrigerator for 1-2 hours.
For the glaze, break the chocolate into small pieces and soak the gelatine in cold water. Bring the cream to the boil very briefly, pour over the chopped chocolate and dissolve it quickly while stirring. Then mix in the well-squeezed gelatine. Mix the glaze well and finally stir in the ice-cold butter. The glaze should now be cooled by stirring until it has a thick consistency and flows over the back of a wooden spoon.
Remove the cake heart from the refrigerator and place it on a rack with a large bowl underneath. Let the glaze run over it and, if necessary, spread it with two or three strokes using a palette. Let the glaze dry at room temperature and decora
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