- 375 g baker’s chocolate
- 1/2 cup milk
- 2 tbsp butter
- 10 eggs
Put the milk, chocolate and butter in a saucepan, and put onto medium heat. Separate the yolks and whites. Put a palmful of salt in the whites. Beat the whites until they. Beat the yolks until they are creamy. Drizzle and stir the yolks into the melted chocolate until smooth. When the yolk no longer shows, add the whites and fold them in until they no longer show. Pour the finished mousse into serving bowls and refrigerate until ready to serve.
From Andromahi ❤ she would have a batch waiting in the fridge in pretty glass dishes every time the kids came to visit. I think she learned this recipe when she lived in congo as a young woman—one of her good friends then was from Belgium–i think it was her recipe.
- 2 squares baking chocolate
- 1/2 c water
- 1/2 c butter
- 1.5 cup sugar
- 2 c sifted flour (sift with soda and salt)
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 c buttermilk or sour cream
- 1 tsp vanilla
Melt chocolate with water stirring until thick. Cream butter with sugar. Add flour/soda/salt mixture to creamed butter and the eggs. Add the buttermilk and beat for 3 minutes. Add melted chocolate and vanilla and beat for 2 more minutes. Bake at 350 deg for 30-35 min in two 8 or 9 inch greased cake pans.
Frost with fluffy frosting
From mom. When first married she was making this, my dad’s favorite, for a family reunion. It didn’t turn out two times. She made it a third time before leaving for the reunion!
- 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
- 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
- 1 1/2 cups brewed strong coffee
- 1/2 cup whiskey
- 200 grams granulated sugar (about 1 cup)
- 156 grams light brown sugar (about 1 cup)
- 240 grams all-purpose flour (about 2 cups)
- 8 grams baking soda (about 1 1/2 teaspoons)
- 3 grams fine sea salt (about 3/4 teaspoon)
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips
- Powdered sugar, for serving (optional)
Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, warm coffee, whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.
YIELD 8 to 10 servings
via Chocolate Whiskey Cake – Recipes – The New York Times.