Yesterday was my mom’s birthday. In honor of the big day, I decided to make a favorite chocolate cake of ours (adapted from a recipe by Rozanne Gold) with my easy Strawberry Lemon Mousse as a topping. This cake is flourless, and tastes absolutely amazing. It is rich and chocolate-y, and definitely not low-fat. It is the ultimate chocolate lover’s cake, and can be served fresh from the oven, at room temperature, or slightly re-heated in the microwave (my own personal favorite).
Dark Moist Chocolate Cake
Adapted from a recipe by Rozanne Gold
2 ounces (2 cups) semisweet chocolate (I use choc. chips)
4 ounces very good-quality bittersweet chocolate (such as Lindt, Callebaut, Ghirardelli)- 70% cocoa works best.
10 tablespoons unsalted butter
5 extra-large eggs
Pinch of Kosher salt
Preheat oven to 375°F. Line the bottom of an 8 1/2-inch springform pan or six round 6 oz. ramekins with parchment paper or aluminum foil, cut to fit. Coat the inside of the pan with nonstick cooking spray.
Chop the chocolate into pieces. Cut the butter into small chunks. Place chocolate and butter in a large double boiler or in a large metal or glass bowl with a rim over simmering water, making sure the bowl doesn’t touch water. Melt, stirring frequently, until smooth. Remove from heat and let cool for a few minutes.
Whisk the eggs with a pinch of salt in the bowl of an electric mixer until the mixture triples in volume, about 8 minutes. Fold the chocolate mixture into the egg mixture with a flexible rubber spatula until completely incorporated.
Pour mixture into prepared pan. Bake for 20 minutes (or slightly less if using ramekins). The center will still be a little soft. Remove from oven. Let cool at least 30 minutes before cutting. The center will sink a little as it cools. You can refrigerate the cake for up to 2 days (let sit at room temperature for 1 hour before serving).
Strawberry Lemon Mousse
By Emily of (Mainly) Gluten Free in NYC
1 cup fresh strawberries or 5 oz. package frozen strawberries, softened
1 teaspoon light Karo syrup
2 teaspooons maple syrup
4 tablespoons sugar
1/2 cup light sour cream
1 tablespoon fresh lemon juice
1 1/2 cups heavy cream
In a food processor, purée the strawberries until smooth. Stir in karo syrup, maple syrup and 2 tablespoons of sugar and continue to blend for about 30 seconds. Add sour cream and lemon juice and blend until creamy. Set aside.
In a chilled medium size mixing bowl, whip heavy cream and 2 tablespoons of sugar together using an electric mixer. Beat on medium speed until cream becomes thick and soft peaks form, about 3-5 minutes. Gently fold in the strawberry mixture, move to airtight container and freeze for 3-4 hours. Serve chilled with chocolate cake and a fresh whole strawberry.