Saturday, January 5, 2013
If you are craving for chocolate, this is your dessert. Easy and extremely satisfying. The original recipe calls for dark chocolate. However, for me, a lover of the milk and white chocolate, the original version was almost too intensive. So, my second edition of this cake was made using milk chocolate and I liked it better. But everyone who tried the first version loved it and raved about it as well.
The reason why this dessert is so rich and delicious is that it simply tastes as whipped chocolate to the point that it is hard to qualify it as a cake or even a mousse, so, for the lack of a better term, let me just call it a dessert. You cannot eat much of it so a small portion of it goes a long way. I decided to post this recipe today as the first in this year to start it with a burst of sweet indulgence.
2 cups of heavy whipping cream plus an extra 1/2 cup for decoration,
1 lb (about 2 and 1/2 cup) of a good quality dark (or whichever) chocolate or chocolate chips,
2 tsp vanilla extract,
cocoa powder for dusting,
1. Line a small baking form (e.g., seven inch) with high walls, or a small bowl, with a clingfilm foil, so the foil overhangs from the wall.
2. Melt the chocolate over the pot with boiling water or in a microwave oven. If you use a microwave oven, do it for no longer than 30 seconds, several times, stirring in between each turn, until it is melted completely.
3. Whisk the heavy whipping cream with vanilla until stiff then add half of the chocolate. Gently fold it in. Add the rest of the chocolate.
4. Pour a chocolate mix into the baking form or a bowl lined with foil, so the edges of the foil stick out. Using a spreading knife finish the top of the dessert and let it chill in a refrigerator for at least two hours.
5. Beat the extra cream until stiff.
6. Remove the cake from the bowl by pulling the foil ends, Gentle remove the foil. Dust the dessert with cocoa powder.
7. Cut it in small triangles and serve with whipped cream.