Heart-Shaped Chocolate Cake

Set the oven rack in the middle and preheat the oven to 180°C.

Prepare heart-shaped cake molds by greasing with shortening and dusting with flour.

Sift the flour, salt, baking soda, baking powder, and cocoa powder together on parchment paper or in a deep bowl.

Place butter and chocolate in a deep bowl and set over a pot of hot water on low heat; stir with a wide plastic spoon until chocolate melts completely.

Remove the bowl from heat, add sugar, and beat with a hand-held electric mixer on medium speed until sugar dissolves.

Gradually add eggs, beating on medium speed after each addition until fully incorporated.

Add the flour mixture and beat on low speed until flour disappears, then beat on high speed for one minute.

Pour the batter into the molds, filling them two-thirds full.

Bake in the oven for 25 to 30 minutes; test doneness with a wooden stick that should come out clean.

Remove from oven, place on a wire rack to cool for 5 minutes, then invert onto rack and cool completely.

For the sugar sauce, in a deep bowl, combine powdered sugar and red food color; gradually add milk, stirring with a fork until smooth and red.

Spread the sauce over the cooled chocolate hearts with a spoon, let dry completely, and serve.