Recipes

Ingredients

• For the chocolate mousse with seaweed flakes:
• 230 g (8 oz.) chocolate (minimum 66%)
• 90 ml (6 Tbsp) unsalted butter
• 4 egg yolks
• 750 ml (3 cups) heavy cream (35%)
• 30 ml (2 Tbsp) sugar
• 4 ml (1 tsp) vanilla extract
• 10 ml (2 tsp) dulse flakes
• For the chocolate “truffle” cake:
• 225 g (8 oz.) dark chocolate, rough cut
• 180 ml (¾ cup) unsalted butter, cubed
• 5 eggs
• 250 ml (1 cup) brown sugar
• 1 ml (¼ tsp) salt
• 60 ml (¼ cup) unbleached all-purpose flour
• 15 ml (1 Tbsp) cocoa

Preparation

For the chocolate mousse with seaweed flakes

• In a double boiler, melt the chocolate and butter while gently stirring.
• Take off the heat. Once cooled, lightly whisk in egg yolks until mixture is homogeneous. Let rest for a few minutes at room temperature.
• In another bowl, whisk the cream, sugar and vanilla until stiff peaks form.
• With a spatula, fold the whipped cream into the chocolate. Gently incorporate the seaweed flakes.
• Refrigerate at least 2 hours before serving.

For the chocolate “truffle” cake

• Place the grate in the middle of the oven. Pre-heat oven to 180°C (350°F). Butter a 20 cm (8-inch) spring pan and line the bottom with parchment paper.
• In a bowl, double boiler or microwave, melt the chocolate with the butter. Mix well. Let cool.
• In another bowl, whisk together the eggs, brown sugar and salt until the mixture is smooth and homogeneous. Incorporate the flour followed by the liquid chocolate.
• Pour into the spring pan. Bake for approximately 30 minutes or until a knife inserted into the cake centre comes out with a few lumps and not completely clean. The middle of the cake should not be jiggly, however.
• Let cool in the spring pan for at least 3 hours.
• Spread the chocolate mousse onto the syrup-soaked chocolate sponge cake.
• Using a flour sifter, sprinkle the top with dark cocoa.
• Garnish with tuiles, thin cookies and fresh fruit.