DESSERT AU CHOCOLAT RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
• Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
• Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
• Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Steps:

• Lets get baking!
• Preheat oven to 350 F (180 C).
• In a stainless steel bowl, whisk together eggs, sugar, and salt.
• Place over bain marie and cook, whisking, until temperature reaches 110 F (45 C).
• Take bowl off the heat.
• Whip the eggs in a standing mixer with the whisk attachment until theyve significantly increased in volume, and the mixture falls in ribbons from the beaters.
• In a separate bowl, sift flour and cocoa powder.
• Gently fold into egg mixture until properly incorporated.
• Slowly fold in melted butter until properly incorporated.
• Transfer to an 8-inch (20 cm) springform pan.
• Tap gently to get rid of air bubbles.
• Bake for 25 minutes, or until a toothpick inserted into the centre comes out clean.
• Remove from oven and cool.
• For the cake syrup, add sugar to water in a small saucepan and agitate.
• Put on the heat and bring to a boil.
• Simmer for 5 minutes.
• Remove from heat.
• Stir in chocolate liqueur.
• Cut top off cake and brush cake syrup onto cooled cake.
• To make chocolate mousse, dissolve the gelatin in water.
• Whisk in the sugar.
• Heat the milk on the stove and whisk in the gelatin mixture until mixture is frothy and white.
• In a bain marie, melt the chocolate.
• Slowly add the milk mixture to the melted chocolate.
• Remove mixture from heat and chill in the refrigerator until cool.
• In a separate bowl, beat the cream until stiff peaks form.
• Gently fold the whipped cream into the chocolate mixture.
• For the chocolate sauce, melt chocolate in a bain marie. Add cream and whisk.
• Let set at room temperature for 10-20 minutes.
• To assemble, line a 6-inch (15 cm) stainless steel mixing bowl with plastic wrap.
• Spoon the chocolate mousse into the bowl.
• Top with the cake, syrup side down.
• Refrigerate 3 hours.
• Remove from bowl onto a grill rack over a baking sheet.
• Pour chocolate sauce over top.
• Let cool in refrigerator for 30 minutes.
• Share.