first things first
I think dessert belongs with every meal, even breakfast.
Tonight is our annual New Year's feast in PA. 10-12 of us get together and spend the evening cooking, drinking, eating, and doing what comes naturally. As hosts, we get first choice of menu contributions and I do dessert. Why? Because I love dessert. And I secretly don't think anyone else will do it as well as I do. There, I've said it.
Every year I make the same thing because I can never think of anything I like better. I rack my brain and this year ALMOST succumbed to the lure of gooseberry fool. But in the end...no. Our guests may get bored, but thus far no one has had the nerve to complain.
Gianduja Mousse Cake
In a double boiler, melt 9 oz. bittersweet and 7 oz. milk chocolate. Stir in 1 c. nutella and 3/4 c. unsweetened hazelnut (filbert) butter.
In a separate bowl, beat 6 eggs till frothy, then add 1/2 c. sugar slowly and beat on high till it holds a ribbon.
Pour chocolate mixture into eggs and mix in at low speed.
Beat 1 c. cold heavy cream into soft peaks and fold into chocolate/egg mixture.
Butter a 9" springform pan liberally and wrap the bottom in aluminum foil. Pour batter into springform and place in a roasting dish, 1/2 filled with water.
Bake at 350 (F) for 1 hour, 10 minutes; straw should come out clean. Allow to cool before removing the springform surround.
Serve with creme fraiche; regular whipped cream is too sweet. If you can't find creme fraiche, combine 2 Tbs. buttermilk with 2 c. heavy cream and let sit on the counter for at least 8 hours, till it clumps & thickens.
Every year I think it can't possibly be as good as I remember it. But every year, it is.