Wednesday, June 9, 2010

Father’s Day Gift Ideas

This is just a little reminder that Father’s day is coming up in the US on Sunday June 20 , 2010, don’t forget!

I did something similar for Mother Day Gift Ideas and I believe you can use many of those gifts for Father’s day too but I decided to create a new list for Father’s Day.

In case you’re looking for gifts, I have a great list of my top 10 food and kitchen ideas for Fathers’s Day:

  1. Norpro Professional Meat Tenderizer – $6.49, great little tool for dad while he is out grilling.
  2. Lodge ® Cast Iron Sauce Pot – $16.95 from Crate and Barrel. This works great for warming up your BBQ sauce right on the grill and you don’t have to run back and forth from the kitchen.
  3. Bobby Flay’s Burgers, Fries, and Shakes Cookbook – $17.13. Does your father need a Grilling Cookbook? This is a great cookbook for that.
  4. BBQ Apron for Dad – $22.00 from Café Press. How about getting a great apron for your dad while he is outside making a mess.
  5. Back to Basics TEM500 Egg-and-Muffin 2-Slice Toaster and Egg Poacher – $33.99 from  This little toaster just says father’s Day all over it.
  6. 2010 Gold Medal Mustard’s Gift Set  – $45.95 from Mustard Museum. Eight Gold Medal mustard’s from the 2010 World-Wide Mustard Competition.  I think I want this for myself.
  7. Meatball Grill Basket – $49.95 from Williams and Sonoma. I thought this was a great idea.  Who doesn’t love meatballs and here is a great father day gift for dad to make meatballs on the grill.
  8. 90 Point Rated Wine Trio – $49.99 from If your dad is wine lover this is a great little gift for him.
  9. DeLonghi CGH800-U Retro Panini Grill – $59.95 from Amazon. Who doesn’t love Panini’s and this is just another one of those grill’s that are a must haves for dad.
  10. Nespresso Machine D90 Essenza – $199.00 from Nespresso.  If you don’t have an espresso machine I highly recommend the Nespresso brand, this is their basic version and it is great.

What are you getting for your Father?

Monday, June 7, 2010

Cured Salmon “Gravlax” and Mustard Sauce “Hovmästarsås”

Pictures taken from Flickr kewpiebb99's photostream

In Sweden you usually have Gravlax during the holidays i.e Easter or Christmas and also served in most restaurants and smörgåsbord. 

Gravlax is a piece of Swedish food history, except for Swedish Meatballs, I think gravlax is the most famous culinary Swedish dish in the world.  You can get gravlax served in many parts of the world in many different restaurants.  Most of the time it is prepared the same way, use the same amount of salt and sugar.  If you do use more salt then sugar the harder the salmon will get and it is usually recommended that you use the middle piece of a salmon file. 

Since the 1600’s the mustard sauce has been served with the salmon and always made with mustard, oil and vinegar.  The ratios usually differ per family and restaurant but the ingredients usually stay the same. 

To me this is on of my favorite Swedish dishes.  And if you do not like to eat “raw” cured salmon you can always cure it and then cook it. 

Cured Salmon “Gravlax”

Serves: 6-10 

Prep Time: 20 minutes | Cure Time: 3 days 

1 lbs of nice thick and fatty salmon file
1 large bunch of fresh dill
4 tbsp salt
4 tbsp sugar
1 ½ tbsp crushed whole white pepper 

Make sure that the salmon is fresh or previously frozen.  You can also freeze if after you have cured it. 

Cut the salmon file in half. Mix the salt, pepper and sugar in a bowl. Chop the dill.  Rub the salmon fillets with the sugar and salt mixture both front and back.  You want your salmon to be covered with this mixture, use it all.  Put one of the salmon pieces skin down in a deep dish and add dill.  Place the other piece of salmon, skin side up on top of the first one.  Wrap the salmon pieces in plastic wrap and place it back into the dish.  Juices will come out of your salmon so make sure you have a dish under this that can cover it or put it in a zip locked bag.  Place something heavy on the salmon, like a book or zip locked bag with coins.  Put the salmon in the refrigerator for 3 days.  Turn the salmon twice a day. 

After 3 days take out the salmon and remove the dill and spices using your hands, do not rinse the salmon.  

At this point the salmon is ready to be served, or you can freeze it and use it for another time. 

Serve as an appetizer on toast with lettuce leaves and Hovmästarsås or serve as a main course with cooked fresh potatoes and Hovmästarsås. 

Mustard Sauce “Hovmästarsås”

Serves: 6-10 

Prep Time: 15 minutes 

6 tbsp sugar
Pinch of salt
2 tbsp white wine vinegar
10 tbsp of nice yellow mustard
6-8 tbsp vegetable or olive oil
¼ cup chopped fresh dill 

Pour the vinegar in a small bowl, mix with sugar and salt and stir until somewhat dissolved.  Add mustard and oil and stir until well mixed.  Cut the dill finely with scissors in a cup.  Add dill to the sauce and stir to mix. 

The sauce is ready to be served and can be stored for several week in the fridge. 

Serve with cured salmon “Gravlax.” This sauce also goes with other seafood as well for example crab, shrimp and lobster. 

Friday, June 4, 2010

Bulgogi – Korean BBQ

For those that didn’t know I lived in South Korea for 5 years.  So Korean food is part of my blood.  I often make Korean dishes and very often to go the Asian Grocery stores here and get some fresh Kimchi.

For those that are new to Korean food there are a few things that are key to Korean cooking. Here are 4 things you need to know or get, to start cooking Korea food. There is a lot more to Korean food but these are 4 key starting points.

  1. Kimchi a traditional Korean fermented dish made of vegetables with garlic, salt and chili past, the seasoning varies a little depending on the family. It is most commonly made with napa cabbage and other vegetables such as radish, green onion, chive, and cucumber. Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for other common Korean dishes such as Kimchi stew;  kimchi jjigae), Kimchi soup ( kimchi gook), and kimchi fried rice kimchi bokkeumbap).
  2. Gochujang is an amazing chili paste that is used in Korean cooking and also as a condiment.  It is spicy but with a little bit of sweetness.
  3. Doenjang  is a traditional Korean fermented soybean paste. Its name literally means “thick paste” in Korean.  Also used as a condiment with Bulgogi or in marinades.
  4. Sesame oil is an oil from sesame seeds. It is very common cooking oil in the Korean kitchen.

Bulgogi is one of my favorite Korean dishes.  In restaurants this meat is broiled at the table on a grill over charcoal or gas.  The meat is very thinly sliced, most American grocery stores will not slice the meat this thin, you can do it yourself if you freeze the meat, it is much easier to cut thinly.  But if you go to an Asian grocery store you can get thinly cut sukiyaki meat that works great with bulgogi.

Then once you are ready to eat this bulgogi it is served with lettuce, difference kinds of kimchi, doenjang and rice.  They way I love to do it is take a piece of lettuce, put some doenjang on it, meat, rice and kimchi and make a roll.  It is delishhh!

Another new condiment you might see here is Mirin. Mirin is an is an essential condiment used in Japanese cuisine, and a sweet rice wine. I like to use this for cooking in stead of sugar if you need to add some sweetness.

For those that do not live close to an Asian grocery store you can eliminate the kimchi, doenjang and use other chili peppers and it will still turn out great.

For other variations to this recipe you can also do this with pork or chicken.


Bulgogi – Korean BBQ

1 lb very thin sliced beef
2 tbsp soy sauce
1 tbsp miring or sugar or 1/2 Asian pear in small cubes sliced
1 tbsp sesame oil
1 tbsp salt
1 tsp black pepper
4 medium green onions chopped
3 garlic cloves finely chopped
1 tsp fresh ginger finely chopped
1 tbsp rice wine
2 Korean fresh chili peppers sliced or 1 tsp of dried Korean chili flakes

In a bowl add the soy sauce, mirin (sugar or pear if you choose to use that) sesame oil, salt, pepper, green onions, garlic cloves ginger, rice wine and chili pepper.  Stir all together.  Then add your thinly sliced meat.  Marinade for a few hours.

Serve with lettuce, kimchi, doenjang, and rice.

Wednesday, June 2, 2010

Thai Fried Rice with Chicken

You will soon start seeing a lot of Thai dishes here at Delishhh.  You might have learned recently that my favorite food is Thai food and also one of my favorite places on this planet is Thailand.  I always tell people that if you could only go to ONE place in Asia, go to Thailand.  The people are amazing and so nice, the service is as good as it gets, the food is just one if it’s kind with its delicious fresh ingredients and all these flavors, I just drool thinking about it.  Then the county is beautiful with mountains and rain forest in the north and beautiful beaches in the south.  There is a price range for everyone in Thailand and even the 2-3 star hotels are excellent hotels compared to the US, which could be a dump. But before you go, you have to like hot and humid weather or Thailand is not for you.  I will write more about Thai food and Thailand, as we go on, place to eat and things to see. But let’s start with an easy one which is Thai Fried Rice with Chicken.

I might be bias but I think the Thai make the best fried rice.  The key ingredient to Thai fried rice is fish sauce.  To me that is what makes good fried rice.  For those that are new to fish sauce you might think it sounds awful but if you want to cook Thai food you need to have it in your kitchen.  It smells fishy but it does not taste fishy, at least not to me.  It taste a little bit like soy sauce but better.  In Thailand you also get fish sauce with Thai chilies “Prik Nam Pla” if you want to add some spiciness this is always served as a condiment to all Thai dishes.  I usually crave fried rice now and then.  If I have left over rice and chicken I usually make it.  It is very easy to make and doesn’t take anymore than 20 minutes if you already have chicken and rice laying around.  Just make sure your rice is hot before you add it.   

Thai Fried Rice with Chicken

2 tbsp vegetable oil
1 onion chopped
6 garlic cloves chopped
4 oz cooked chicken
3 eggs beaten
4 cups cooked Jasmine rice (warm not cold)
2 tbsp fish sauce
1 tbsp soy sauce
4 green onions chopped
1 red pepper
1 tbsp cilantro chopped

1 wedge of lime
2 slices of English cucumber
Fish sauce

Heat a wok or large skillet over medium-high heat and add oil.  Then add the onion, garlic, peppers and stir for 1 minute.  Add chicken and stir for 2 minutes. 

Add fish sauce, soy sauce and green onions. Then add cooked rice and stir.  Once all mixed add the eggs and make sure you stir it all well through.

Serve with Garnish.

When you are ready to eat squeeze the lime all over your fried rice and add more fish sauce or “Prik Nam Pla” for taste.


Tuesday, June 1, 2010

The Versatile Blogger Award

I am honored to be recognized by Lucy over at Lucille In The Sky with the Versatile Blogger Award.  Her name is actually Lucile, she lives in Seattle and she writes a great blog about her fundamental beliefs and philosophy on life.  Her blog is very honest about current world issues and her own personal believes.  Check it out, it will definitely make you start thinking.

According to the terms of the award, I have to tell you seven random things about myself: 

  1. I love black Swedish Salty Licorice, if you have never tasted it you need to try some. I will try to make salty licorice ice cream on my own soon and write about it.
  2. I often get Kimchi cravings and drive over to Uwajimaya to buy some excellent fresh Kimchi that I make with Bulgogi “Korean BBQ”.  My Bulgogi recipe is coming soon.
  3. I lived in South Korea for 5 years. Plan on seeing lots of Korean recipes here.
  4. My favorite food is Thai food. Plan on seeing lots of Thai recipes here too.
  5. I do not like Reese’s Peanut Butter cups. I hate peanut butter and chocolate mixed together.  Separate I like them but not together.  But I will still try to do peanut butter and chocolate recipes.
  6. I do not like Olives and never have. Don’t expect any olive recipes here.
  7. My favorite dessert is Ice Cream and Häägen-Dazs Dulce de Leche is my favorite flavor.  One day I have to try some of the wonderful Dulce de Leche recipes out there. Stay tuned.

Then I am supposed pass on the award to seven new blogs I have recently discovered.  But instead of writing about 7 blogs I am choosing 7 specific recipes I want to try from 7 different bloggers.  I use to save recipes and track them via tags.  When I come across a great blogs I usually subscribe to them via Google Reader but if there is a specific recipe I want to try I add it to  and will go back there to look for new things to make.

Here are 7 recipes from my  list that I soon want to make and try out:

  1. Cheese and Bacon Breadsticks  by Nom-Nomnom
  2. My Favorite Salsa by Mountain of Dishes
  3. Rice Balls by The Bliss Full Table
  4. Chewy Granola Bars by What Megan’s Making
  5. Brigadeiros by Bakers Canvas
  6. Tomato Paste by Apple and Butter
  7. Chocolate Chip Cookie Covered Brownie by Sniff Sniff Hooray


Monday, May 31, 2010

Guest Post from design dna: Hearth and Home

Allow me to introduce today’s guest blogger Colleen from designing dna. Colleen has pursued her dreams of interior design and writing. She has a great imagination and makes you dream while reading her blog.  It is a real pleasure having her here today.  

 Hi everyone! I’m delighted to be your guest today!

Recently, I was poking around on the internet and one thing led to another…

(You know how that is.)

before I knew it, I was sitting happily in the kitchen of Delishhh! A new friendship was born and here I am, stopping by to gab about hearth and home.

Basically, I have a simple philosophy:

I believe that at our core–in the depths of our souls, we have a need to be surrounded by beauty.

We were born with it. It’s in our DNA.

This fundamental desire for beauty may manifest itself in a variety of ways such as a love for food,

personal beauty, external surroundings, music, a deep love of nature, order, beauty in literature, art, relationships, hearth and home…

For me, it’s always been about hearth and home,

but it wasn’t always easy to to live with.

When I was newly married and beginning my family, it was the era of,

“You’ve come a long way baby.”

Suddenly, it seemed, women had choices in life and many went to find themselves in a career.

But contemporary culture can be fickle, confusing issues and making a mess of most things. As an entire generation of women went to work outside of the home, somehow along the way, choosing to stay at home, to excel in the art of homemaking, became a less than admirable thing to do–a default for those who weren’t educated or smart enough to “have it all.”

Today the art of keeping a home is celebrated, as it should be.

Thank goodness, what was once old, is new again!

Not only has the importance of homemaking been rediscovered–hospitality and creative home keeping is an honored art–something to aspire to–a ministry, even.

OK, If you haven’t already figured it out, I’m a romantic when it comes to the home, and the heart of the home, which is the kitchen.

If you were lucky enough to have a mom who cooked,

you’ll know what I mean, when I say that

kitchens are

a bit of heaven on earth;

the place where the fragrance of meals being prepared, mingles with the fellowship of loved ones at the table–where both bodies and souls are nourished and nurtured.

Sharing a meal isn’t just about food, after all. That’s our time and place to regroup and share what the day held for us…

and laugh and cry, and argue and pray.

And somehow, usually, by the time dessert is served, everything’s been hashed out and it’s alright.

That’s the power of what you are doing at home.

Welcome back.

You’ve come a long way baby.

Thanks Colleen for such a lovely post. If you haven’t already, hop over to visit Colleen at designing dna!

Thursday, May 27, 2010

Piece Montée, Croquembouche, or Cream Puffs

It is that time of the month again, here is the next Daring Bakers challenge.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a Piece Montée, or Croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Piece Montée, means “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). The piece montée is the traditional wedding cake in France. They are often served at baptisms and communions as well.

I had never hard of these before I started this but it reminds me of a cream puff and it is really delicious.   It is not very hard to make just a little time consuming putting it all together.

Piece Montée, Croquembouche, or Cream puffs

This recipe has 3 main components: the Pate a Choux, the Vanilla Crème Patissiere, and the Chocolate Glaze to mount and decorate it.

While a Piece Montée may be a bit time-consuming to assemble, the various components are relatively easy to make and don’t require any special ingredients. The best part about them is that once you have mastered them, you will be able to go on and make many beloved French French pastries such as éclairs, profiteroles, Paris-Brest, etc. all of which are made with this Pate a Choux recipe, a filling and glaze.

Vanilla Crème Patissiere

1 cup whole milk
2 tbsp cornstarch
6 tbsp sugar
1 large egg
2 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

Dissolve cornstarch in ¼ cup of milk in one bowl. Then in a separate bowl combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat. Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook. Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking. Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla. Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use. Should cool for at least 6 hours or overnight.

Pate a Choux

(Makes about 28)

¾ cup water
6 tbsp unsalted butter
¼ tsp salt
1 tbsp sugar
1 cup all-purpose flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425 F degrees. Line two baking sheets with parchment paper.

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. Add 1 egg. The batter will appear loose and shiny.  As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.  It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from a ziplock bag and making a little cut in one of the corners). Pipe a Choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of Choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Bake the Choux at 425F degrees until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 350 F degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in an airtight box overnight.

Putting it all together:
When you are ready to assemble your Piece Montée, using a plain pastry tip, pierce the bottom of each Choux. Fill the Choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet (I again, used a ziplock bag for this). Choux can be refrigerated briefly at this point while you make your glaze.

Chocolate Glaze

8 ounces finely chopped semi sweet chocolate. Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use immediately.

Assembly of your Piece Montée, here is where you can use your imagination, mine was pretty lacking. Dip the top of each Choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding Choux in levels using the glaze to hold them together as you build up. If you want to do something really fancy you may want to use toothpicks to hold them in place.

Folks will not believe you made this. Have fun and Enjoy!

Monday, May 24, 2010

Banana Bread

I didn’t grow up with banana bread, it was something I ate for the first time I came to the US. For me growing up bread was not sweet. So after I had tasted banana bread several times I thought it was my time to try to make this thing. I love bananas and I always seems to have ripe bananas around so why not. I tried many recipes, too many to count and I couldn’t seem to find anything I liked. The bread always seemed to be dry, boring, or something was always wrong, but I wasn’t going to give it up. So one day I came across this recipe and bingo. It was the best banana bread I had ever done and you can even play with the recipe a little and it still comes out delicious. Sometimes I add dates, raisins or walnuts to this recipes and it still comes out great. You give it a try and let me know if you can find a better banana bread recipes, and if you do please send it to me because I have been looking around for a long time.

Banana Bread

Makes 1 loaf

3 tbsp butter
5 tbsp dark brown sugar
1 1/2 tbsp milk
1/2 cup chopped pecans (or more, toasted)

1/2 cup butter
3/4 cup sugar
1 egg
2 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they’re nearly black!)
1 tsp pure vanilla extract
2 tbsp buttermilk
1 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Variations to the recipe
Add 1/2 cups of raising, walnuts or dates

Preheat oven to 350 degrees F.

Cream butter and sugar; mash bananas, beat egg and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda, baking powder and salt; add to banana mixture, beat well; pour into 1 greased and floured 9x5x3-inch loaf pan; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.

To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.

Watch closely (this takes around 1 minute- maybe even less!).

Friday, May 21, 2010

Rover’s Restaurant Review

Picture from Rover's Website

Rover’s is supposed to be one of the top restaurants in Seattle, very upscale and pricey.  I always wanted to try it but just never got around to it or wasn’t ready for a 3 hour dining experience. But recently we finally made reservations to try out the 8 course grand menu at Rovers.  

Rover’s has a little private court yard right outside, very cute, once we got inside it was very quiet and nice, what I expected.  The décor is very simple and not stuffy at all.  I don’t know why I have thought stuffy but that is what I was expecting.  I actually like the simple atmosphere.  

We had already decided we wanted to try the 8 course grand menu, but they have other course tasting as well as a la carte, which I did not know.  You can choose between the following: Grand Menu Degustation, Eight Courses $ 135, Menu Degustation, Five Courses $99, Vegetarian menu Degustation, Five Vegetarian Courses $85, A Taste of Luc Menu, Four Courses $49.  

Then there is an additional cost if you want to do a wine pairing with your tasting.  It would have been additional $75 for the 8 course. We decided to just go for a bottle.  The Wine director was excellent and recommended a wine we really enjoyed.  

Our 8 course meal started off with Amuse-Bouche, which were 3 different little tasting on a plate, all I can remember was the celery root soup. The other two items I didn’t really enjoy.  But each item was enough for a taste only, very small portions.  After that we got another plate with Ahi Tuna Tartar, Osetra Caviar, and Kushi Oyster with Meyer Lemon Mignonette. The Ahi tuna was very nice and Oysters I am not a fan of but my husband said it was delicious.  After that we got Marinated Dungeness Crab with Spiced Cucumber Relish, Frisée Salad and Olive Oil.  The crab was way too salty.  

A this point of the meal I was still starving and had to order some extra bread.  The tasting items were a little too small for me and the wait between the meals was a little too long.  It was going to be a long night.  Then the best thing on the menu came.  We had a Scallop in Celery Root soup. It was delishhh! I don’t want to spoil the rest of the review but this was the best thing the whole night.  If I ever go back I would just order this.  After that we got Sweetbread with mushrooms.  I am not a fan of sweetbread, but I finished it.  Next course was Salmon with Lentils and with red wine reduction.  It was tasty.  Next course was Seared Foie Gras with Poached Apple and Apple-Cardamom Gastrique, it was good, but Café Juanita does a much better Foie Gras, best in the Seattle area I think.  Then after that was the second best thing on the menu which was Grapefruit Sorbet with Campari bubbles. After that we got the Lamb with Fingerling Potato Rissolé, Turnip, Fennel and Sauce which was good.  

The dessert was 4 different items on a plate.  The best thing was the panna cota part, the other three on the plate were nothing special and I didn’t finish them since it wasn’t very good.  Tea, Coffee and Mignardises are served at the end. Mignardises were 2 pieces of chocolate and 2 pieces of some jelly candy.  

Overall I am glad I went and experienced it.  Rover’s is the old school fancy dining experience.  But if I go back I would do a la carte, I was not a huge fan of the grand menu degustation.  Some things were delicious like the Scallop and other I would never order again. Everything was prepared very well i was just not a fan of it all. So if one is going to spend the large amount of money they should get what they really want which is a pick from the a la carte.  

2808 East Madison Street
Seattle, WA 98112
(206) 325-7442
Rover's on Urbanspoon  

Wednesday, May 19, 2010

Chocolate Mousse Cake

Chocolate Mousse Cake or Double Chocolate Torte, call it whatever you want but before you start you need to make sure that you love chocolate.  This is one of the better chocolate cakes I have ever had.

I got this recipe from Smitten Kitchen when I was looking around trying to figure out what to make for dessert, and decided to try this out. It was a huge hit, and once it really cools it is even better. I didn’t have bittersweet chocolate around which the recipe called for so I just used unsweetened and it was great, I think you can really use any chocolate you want. Also be prepared this take a little time to prepare and has to cool as well, so my suggestion would be to make it the day before you need it.

Chocolate Mousse Cake

Makes 10 servings

8 ounces unsweetened, chopped or chips
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tbsp vanilla extract
¼ tsp salt
¼ cup all purpose flour

½ cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tbsp vanilla extract
8 ounces unsweetened, chopped or chips
½ cup plus 1 ½ tsp sugar

For cake: Preheat oven to 325°F.  Butter 10-inch-diameter springform pan; dust with sugar. (I wanted layered cake so I used two 8 inch springform pans and just split the cake mixture in between). Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes (25 minutes for 8 inch). Cool completely in pan on rack. Cover; chill while making mousse.

For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, ¼ cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside.

Beat egg whites and ½ cup sugar in large bowl to medium-stiff peaks. Whisk ¼ of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. (Or if you are using the 8 inch form pour it only one of the cakes)

Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. (If you are using the 8 inch cakes put your 2nd cake now on top of the mouse) Using electric mixer beat ¾ cup cream in medium bowl until peaks form. Spread whipped cream over torte.


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