Last week, I figured I deserved a cake with at least 8 bars of chocolate in it, although if you asked me for the exact reasoning on that, I’d have to plead the fifth.
So here are some of the details on the cake:
Beat eggs and sugar for a long time.
Fold in flour and cocoa.
Make white chocolate mousse by melting cream and chocolate together.
Make dark chocolate mousse in a similar fashion.
Cut cake in half and sprinkle a mix of honey, milk and brandy onto each half.
Spread a layer of white mousse, a layer of dark and a layer of white onto top of first half. Put top of cake back on and refrigerate over night.
Before eating, melt about 3 1/2 bars of milk chocolate with cream and spread all over cake. Eat.
*I don’t think I’m allowed to copy recipes directly from a book, so if you want the recipe, buy the Avoca Cafe cookbook and be sure to convert the measurements into American ones.
*No, there’s none left. What did you expect??
- National chocolate mousse day (eatocracy.cnn.com)
- Sin City: Chocolate Mousse to Die For (thestreet.com)