White chocolate adds a twist to this classic dessert – and who can resist when it's served in individual glasses?
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2010
- 1/2 cup milk
- 1/3 cup cocoa powder
- 2 oz bittersweet chocolate chopped
- 3 tablespoons strong coffee
- 3 tablespoons strong water
- 1/3 cup unsalted butter softened
- 3/4 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 oz bittersweet chocolate grated
- 1 jar sour red cherry in syrup
- 3 tablespoons kirsch
- 3 tablespoons brandy
- 2 tablespoons granulated sugar
White Chocolate Mousse:
- 4 oz good-quality white chocolate (such as Lindt), chopped
- 2 eggs
- 1/4 cup granulated sugar
- 1 1/4 cup whipping cream
MethodIn small bowl, whisk milk with cocoa until smooth; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee; whisk until smooth.
In large bowl, beat butter until light, about 1 minute; gradually beat in sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat in coffee mixture.
In separate bowl, whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
White Chocolate Mousse: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; remove from heat. In separate heatproof bowl, whisk eggs with sugar; place over simmering water and cook, whisking constantly, until thickened and foamy, 4 minutes. Remove from heat; stir in white chocolate. Let cool slightly.
In separate bowl, whip cream; fold one-third into white chocolate mixture. Fold in remaining cream; refrigerate until chilled, about 2 hours.
Syrup: Drain cherries, reserving 1-1/4 cups (300 mL) of the syrup. Boil syrup in small saucepan over medium heat until reduced to 3/4 cup (175 mL). Remove from heat; stir in kirsch and sugar. Set aside.
Reserve 8 cherries for garnish. Halve remaining cherries and drain on paper towel. Fold into mousse.
Cut cake into 64 squares. Place 4 squares in each of eight 1-cup (250 mL) glasses, pressing gently; pour 2 tsp (10 mL) of the syrup over top. Top each with 1/4 cup (50 mL) mousse. Repeat layers once.
Garnish: Top each with reserved cherry and grated chocolate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 168 mg
- Protein 9 g
- Calories 618.0
- Total fat 33 g
- Potassium 308 mg
- Cholesterol 163 mg
- Saturated fat 19 g
- Total carbohydrate 75 g
- Iron 21.0
- Folate 25.0
- Calcium 10.0
- Vitamin A 31.0
- Vitamin C 3.0