Triple Chocolate Mousse Cake

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Chocolate mousse is one of my all time favorite desserts. It’s relatively quick and easy, and is always impressive. So, when I saw a recipe that takes that love, and multiplies it times three, and then puts it into the form of a cake – lets just say it took my breath away. I made this cake for Valentine’s Day, and I was kind of worried that I’d be pressed for time. It’s quite a lengthy recipe, but don’t let that intimidate you. As with most Cook’s Illustrated recipes, it looks a lot worse than it is. But, it’s their descriptiveness and attention to detail that always make their recipes sure fire winners. I worked on it here and there all morning, and by lunchtime the cake was done and chilling in the refrigerator.

It was all I could do to wait until after dinner to unmold and serve it. I’m pleased to report that it’s everything I thought it was going to be. Often chocolate desserts are so sweet they hurt your teeth. Not the case here. The use of bittersweet chocolate really creates a great balance. I’m not a big fan of white chocolate, but the extra boost of sweetness it lends to the top layer is welcome. This will definitely be a new addition to my repertoire of special occasion desserts. It was just perfect!

Triple Chocolate Mousse Cake

For the bottom layer:
6 tablespoons unsalted butter, cut into six pieces
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
4 large eggs, separated
1 1/2 teaspoons vanilla extract
Pinch salt
1/3 cup packed light brown sugar

For the middle layer:
5 tablespoons hot water
2 tablespoons cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream, chilled
1 tablespoon granulated sugar
1/8 teaspoon salt

For the top layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups heavy cream, chilled
Shaved chocolate or cocoa powder for decorating, optional

To prepare the bottom layer, preheat oven to 325º. Grease a 9- or 9 1/2-inch springform pan. Combine butter, chocolate and espresso in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside.

Using a stand mixer fitted with the whisk attachment, whip egg whites and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, 1 additional minute, scraping down bowl halfway through. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. When no white streaks remain, carefully transfer batter to prepared pan. Smooth top with spatula. Bake cake until it has risen, is firm around the edges and just set in the center (cake center should spring back when gently pressed with finger), 13 to 18 minutes. Transfer to a wire rack to cool completely, about 1 hour. Do not remove cake from pan.

While cake is cooling, prepare middle layer. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.

Using a stand mixer fitted with the whisk attachment, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (It helps to chill the mixing bowl before whipping the cream.) Whisk cocoa mixture into chocolate. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer.

To prepare the top layer, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time).

Using a stand mixer fitted with the whisk attachment, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the middle layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 2 1/2 hours. Cake can be refrigerated up to 1 day. Allow to sit at room temperature for about 45 minutes before slicing.

To serve, garnish cake with chocolate curls or dust with cocoa if desired. Run a thin knife between the cake and sides of pan. Remove sides and run the cleaned knife along the outside to smooth. Cut using cheese wire or a hot knife, cleaning and drying between each cut.

Source: The Cook’s Illustrated Cookbook; via Cook Like A Champion

Blood Orange Margaritas

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There aren’t too many good things I can say for this time of the year. We’re still got a few more weeks of winter left, and cabin fever set in 2 months ago. One thing that always brightens  my spirits is the abundance of gorgeous citrus fruits. Even out here on the Eastern Shore, in my local mega-mart, I have been able to find prized citrus varieties like meyer lemons and blood oranges. Now, that not may seem like a big deal to most of you “city slickers”, but when I find specialty items like this in the store it’s all I can do to contain my excitement. I usually buy several bags to enjoy for the next couple weeks, then what I don’t use – I’ll juice and freeze for use throughout the year.

Another thing that brightens my spirits this time of year (well, ALL times of year, actually) is booze! While I’ve been enjoying lots of great home brew, courtesy of the Mister, I’ve been enjoying the occasional margarita here and there too. It’s so much fun to play with the flavor profiles of margaritas, with whatever fruits are in season. When I saw a blood orange margarita pop up on Shawnda’s site (the Queen of flavored margs!), it was love at first sight. Blood oranges are more orange-y than their Navel cousin, so I knew the flavor had to be divine. And, the color. That deep, dark red is just to die for!

The first night I made them, I made them for just myself, and they went down far too easy. Needless to say, pictures were not captured. I was too busy shaking my tailfeather to old school tunes upstairs (yea, alone!). Sigh, I *really* need a night out! I’ve made them several times since then for company, and they’re always very well received. A great change of pace from the standard margarita. Blood oranges are already gone from my local store, but I’m already looking forward to next year when I’ll be able to make these again. If you can track down a bag, do yourself a favor and make these margaritas this weekend!

Blood Orange Margaritas

3 oz tequila
2 oz Triple Sec
2 oz fresh-squeezed lime juice
4 oz fresh-squeezed blood orange juice (~3-4 oranges)
1 oz agave nectar
kosher salt on plate, for rim
Blood orange slices, for garnish

Run slice of orange around rim of glass. Dip the rim of two small glasses into the salt, fill with ice, and set aside.

Mix tequila, Triple Sec, lime, and orange juices well. Taste for sweetness and add agave if desired.

Pour into glasses. Garnish with slices of orange.

Source:  adapted from Confections of a Foodie Bride

Elly’s World Famous Black Beans

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I’m sure I’ve mentioned it here before, but we’ve been incorporating more beans into our menu plans. I just can’t get enough of them. I’ve wanted to try the lovely Elly’s recipe forever now, as anyone who has ever made them raves and raves. After finally getting around to making them, I can see why. Creamy and delicious, with a huge punch of flavor from the seasonings. And, the kicker? They only took 20 minutes! You’d swear they’d been cooking all day…

I thought about doubling the recipe, but it was just enough for all of us to have with supper as well as a couple spoonfuls for another plate of leftovers. Next time I probably will, as I would like to enjoy them on top of some rice for a lunch or two during the week. It’s the perfect side dish for any Tex-Mex that comes out of your kitchen. I’d been in kind of a rut with Spanish rice, but it’s nice to have something new to switch things up with. Will definitely be making this one again and again. World famous, indeed!

Elly’s World Famous Black  Beans

2 tsp. vegetable oil
1/4 cup diced onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 bay leaf
1 (15 oz.) can of black beans, drained and rinsed
1/2 – 2/3 cup chicken or vegetable broth
1/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon oregano
squeeze of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)

Heat a medium skillet over medium heat, and add the vegetable oil.  Once shimmering, cook the onion until translucent.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.

Add the beans to the pan and using a wooden spatula, smash about half of the beans.  Stir in the chicken broth (start with 1/2 cup and you can always add a little more if necessary), chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes. Season to taste with salt and pepper as needed.

If desired, squeeze a little fresh lime juice over the top and sprinkle with scallions or cilantro.

Source: Elly Says Opa!

Shrimp Salad

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After our Super Bowl party this year, I was left with about a pound of leftover shrimp from a platter that a friend so graciously brought over to share. We left to go out of town for a couple of days yesterday, so I wanted to use up all the leftovers we had in the refrigerator before we left. What better to do with it than make shrimp salad? It’s a perfect lunch over a bed of baby spinach.

While chicken salad can be dense and heavy, shrimp salad is light and airy. I like to season it lightly; a little bit of salt and pepper, a squeeze of lemon juice, and some fresh dill – to really let the flavor of the shrimp shine through. Next time you have some leftover shrimp hanging around (or take the shortcut, and buy them pre-cooked) do yourself a favor and whip up a batch of this salad. You just may have a new favorite for your lunchbox!

Shrimp Salad

1 Tbsp + 1 tsp kosher salt
juice of 1/2 lemon
1 pound large shrimp in the shell (16 to 20 shrimp per pound)
1/2 cup good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay
2 tablespoons minced fresh dill
1/3 cup minced red onion
1/2 cups minced celery (1 stalk)

Bring 3 quarts of water and 1  tablespoon salt to a boil. Add the shrimp. Cook until the water returns back to a boil. Remove the shrimp with a slotted spoon to a bowl of cold water. Let cool; then peel, devein, and roughly chop the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, lemon juice, Old Bay, pepper, and dill. Add the shrimp, red onion and celery. Stir to combine. Check the seasonings. Serve or cover and refrigerate for a few hours to let flavors meld.

Souce: adapted from Barefoot Contessa Parties! by Ina Garten