Chocolate is a well-known aphrodisiac and very good for you! No, that is not listed or count towards five-a-day, but chocolate contains magnesium, iron, potassium and
some vitamins, another excuse to eat chocolate! Where does chocolate came from? Chocolate comes from the fermented, roasted, and ground beans of cacao or cocoa tree. They are harvested,
inflamed, roasted, and ground the seeds into a paste. The word
“Chocolate” comes from the Nahuatl language of the Aztecs. The Nahuatl
word xocolatl means “bitter water”
This
recipe using dark chocolate was given to me many years ago in Brazil and it’s such a
success. I added the glaze, by Anna Olsen, and it looks and taste even
more special with the three layers of chocolate with different textures.
Enjoy and Happy New Year!
mousse cake
200g of good quality dark cocoa
powder, sieved
250g of unsalted butter at room
temperature
6 tbsp of caster sugar
8 organic medium eggs separated
powder a 20cm/8in spring form cake tin
with a removable base.
 |
| Lovely napkins kindly sent to me by Talking Tables |
- Whisk
the egg whites to stiff peaks - In another bowl whisk the butter with the sugar until pale.
- Add
the yolks one by one - Slowly
add the cocoa powder to the mixture and fold gently in the egg whites. - Pour
half of the cake mixture into the
tin and bake in medium heat (180C) for about 20 minutes. Let it cool completely. - Add 3 tbsp of liquor of your preference to
the uncooked mixture reserve in the
fridge - Once
the base is cooled pour the uncooked chocolate mixture - Leave in the
fridge for at least 6 hours or overnight to firm up
cream
unflavoured gelatine powder
water, sugar, and cream to a boil in a medium saucepan. Once boiling, whisk in the
cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring
often, (the consistency will not change). Remove from heat. Soften the gelatin
in 60ml of cold water and then whisk this into the hot cocoa mixture until dissolved.
Cool the glaze to room temperature, then chill completely, at least 3 hours.
pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair
dryer on a low, hot setting to gently warm the pan so that it releases from the
pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally
until just melted and smooth and pour this over the torte, spreading gently
with a spatula to ensure that it covers the top and sides of the torte evenly.
Chill the cake for at least 30 minutes, then lift it onto your presentation
plate and store chilled until ready to serve.
