Jazz music. Good food. Great company. That is pretty much my ideal date night. Not just for Valentines Day, but for any night of the year. Personally I don’t think there should be one day dedicated to love, because love isn’t about trying make just one day of the year special. However, there is nothing wrong with doing something a little special for the one you love!
We all know aphrodisiacs are a myth, but seriously chocolate is the way to anyones heart. Well it should be! I never thought I would ever meet a person who isn’t a fan of chocolate, but who knew it would be THE person, my person! The first time Fahmid told me he didn’t like chocolate, that much, I gasped a little. Ok, I seriously overreacted…But I made it a mission to make him love it, one day. Till today I know he isn’t love with it, but I think this recipe will surely do the trick.
Flourless life may be tough, but it isn’t that disappointing. In this case it just meant substituting regular flour for chocolate flour. I have tried to perfect this recipe a couple of times, especially since the first time was a disaster! But no cook achieves success without failing.
One of my biggest struggles was to figure out how to make this dense mixture a little lighter. After a lot of research and reading, Martha Stewart came to the rescue. Instead of beating the whole egg with the batter, I separated the eggs and decided to mix the dense chocolate batter with whipped egg whites. I ended up with an unbelievable moose like batter. I really just wanted to have that right away, but decided to save myself from serious salmonella damage and baked it!
I really hope that you guys will give this recipe a try. Paired with ice-cream or my version of a maple-vanilla whip, it is the perfect way to end the night.
1 cup of butter
100 grams of 70% chocolate
100 grams of milk chocolate
2/3 cup cocoa powder
5 eggs separated, plus 1 egg yolk
1 shot of espresso
1/4 tsp salt
1 tsp vanilla bean paste
1/2 tsp cream of tartar
1 cup granulated sugar
First, butter a 9 inch baking spring form all around, and dust a tablespoon of cocoa power on the bottom of the pan. Then pre-heat oven to 350 degrees fahrenheit.
In a bowl, place 1 cup butter, chopped dark and milk chocolate and microwave for 20 seconds. Alternatively, you can use a double boiler and slowly whisk the chocolate and butter while it melts.
After whisking a little, you might need to place the chocolate butter back into the microwave for another 15 seconds. You may have a few chunks of chocolate left, but just keep whisking till the mixture cools down.
You should be left with a beautifully silky chocolate mixture. Now whisk is 6 egg yolks and mix thoroughly.
Now sift in cocoa powder and salt and whisk till well incorporated. If you notice your mixture splitting, don’t worry too much. Once you mix it the egg whites, it will all settle.
In a separate mixing bowl, use a electric whisk to mix egg whites into a foamy mixture.
Once you have a nice and foamy mixture, whisk in the cream of tartar as well. Now with the whisk on medium, slowly add in the mixture till you end up with a beautiful and silky marshmallow like texture.
It took me about 5 minutes on medium speed, but definitely keep an eye on it to make sure the you don’t over whip. You want to keep whisking till stiff peaks form, like the one below.
Now add in a quarter of the egg white mix to the chocolate batter and whisk it in with a regular hand whisk.
Now add in the rest of the egg white mix and using a silicone spatula, fold it in with the rest of the batter.
This is when the mousse magic starts. You want to gently fold, till all the mixture has incorporated well.
Now the final step is to pour it into the baking pan, level the mixture and tap the pan a few times to remove any air bubbles. Place it into the oven for 35 minutes. Once you pull it out of the oven, using a skewer or knife, poke it into the middle and make sure it comes out clean. Now let your cake sit for an hour before serving.