Hiya my loyal followers, it's been a while hasn't it?!
This winter has been long and hard and to tell you the truth, I haven't really been doing much cooking. Well, I have been cooking, but certainly nothing worthy enough to share with you all! I remember I used to work at a restaurant that shut down after New Years, then reopened again for Valentine's Day. I decided to follow suit this year and now I'm ready to get back into the swing of things! To ease myself back into blogging, I decided to share with you the same recipe I posted last year at this time. Nothing says Valentine's Day like chocolate, so here you go. Enjoy!
Chocolate Soufflé Cake topped with Chocolate Mousse, Gluten Free
(serves 6 to 8)
175 gr your fave chocolate, dark, milk or white, chopped (gluten free if you prefer)
1/3 cup butter
6 eggs, separated
3 tbsp sugar
Chocolate Mousse:
250 gr your fave chocolate, dark, milk or white, chopped (gluten free if you prefer)
2 cups 35% cream
Preheat oven to 400 degrees.
Coat the inside of a 9 inch springform pan with butter. Cut out a round of parchment or wax paper and place it in the bottom. Butter the paper as well. Set aside.
Melt the butter and chocolate together using a double boiler, set on medium low heat. Stir until chocolate and butter are melted and smooth. Carefully remove from the double boiler and using a hand mixer, beat in the egg yolks, set aside to cool. Wash the beaters. In a separate bowl, beat the egg whites until soft peaks form, add in the sugar and continue to beat until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture and gently spoon into the prepared springform pan. Bake in the oven for 10 mins, reduce heat to 350 and continue to bake for another 20 mins until the cake has fully risen and when a toothpick is inserted into the middle, it comes out clean. Set aside until cooled. Gently remove the ring (using a knife to run around the edge in case it has not come away on it's own) and carefully invert it onto a serving platter. Remove the paper from the top and set aside.
To make the mousse, place the chopped chocolate into a medium sized bowl. Heat half of the cream in a small pot on medium high heat until it begins to steam and froth. Do not over boil! Stir the heated cream into the chocolate until it is fully melted, then stir in the rest of the cream. Chill and then beat with your hand mixer until soft peaks form. Spoon the mousse over the cake (or pipe) and chill for a least 2 hours before serving. Enjoy!
Have a wonderful Valentine's Day, my sweet followers and I will be back very soon with a new year of Culinary Adventures! Just think of all the delicious possibilities... Yum!
