Friday, December 31, 2010

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.

4 Comments:

At December 31, 2010 at 10:59 AM , Blogger webb said...

Followed you over from 66 Square Feet to get your cake recipe. Can't justify making it just for the two of us - especially since we are both trying to lose a little weight right now. BUT, have printed it off to make for dessert the next time that we have company. Too yummy chocolate not to be wonderful.

I feel like I already know you thru Marie, so it's nice to have your recipe.

Happy New Year!... and thanks!

 
At January 1, 2011 at 12:28 PM , Blogger Elizabeth said...

I love this cake. It is nearly impossible to resist the opportunity to make it.

Two comments: 1) I can't believe you didn't mention which favorite sister GAVE you the receep. 2) To avoid the over-desserting possibility (I don't do well with leftovers!), I sometimes make a half recipe in a 6" springform. Only take about 10 minutes off the baking time.

 
At January 1, 2011 at 12:33 PM , Blogger Ellen Zachos said...

It's true. Elizabeth discovered this recipe years ago and I am eternally grateful. One year we did a side by side bake-off and came up with a reduced calorie version: skim evaporated milk instead of cream, maybe reduced fat nutella (if there is such a thing), and sugar substitute. It was damn good...if you didn't have the original right there on the next plate to compare to. All I can say is don't bother cutting calories here. Make it seldom, eat small pieces, then go to the gym.

 
At January 2, 2011 at 8:20 AM , Anonymous Mark said...

Now that the formula is in grasp, I will break new weight gain records in 2011. Bless you, Elizabeth.

What a way to go.

 

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