Happy New Year Everyone!! It’s still January isn’t it?
I wish to all of you all the happiness in the world, may this year be the happiest so far!
I’m feeling really positive this month (of course it’s January) but I was waiting for this year to come because in a few months I’ll go for vacations in Greece after 2 years of absence. I can’t wait, I’m thinking about it all the time and until then, I enjoy life in Canada!
So happy and sweet 2013 with this easy, decadent, rich fudge cake with silky chocolate mousse!
Ingredients (spring form 24 - 26 cm) Idea from Taste of home
For the Fudge
2 cups chocolate chips in (1 cup = 250ml)
113 g butter into pieces
3/4 cup brown sugar
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
a pinch of salt
For the chocolate mousse
3 cups of chocolate chips
2 cups heavy cream 35%
6 tablespoons butter
3 tablespoons vanilla extract
14 to 16 chocolate cigarillos (same height as the cake)
White chocolate for decor
How to make
For the Fudge
Preheat the oven to 345F (175C) degrees.
Using a double boiler melt 2 cups of the chocolate and butter. When melted, add both sugars and stir using a whisk. Remove from heat.
Let it cool a little and add the eggs one by one stirring well between additions. Add the vanilla, stir and add the flour and salt. Stir.
Add the batter to the spring form and bake for 35 to 40 minutes. The fudge is ready when you think that it is still a little liquid in the center.
Let it cool in the form for 10 minutes on a rack.
Remove the spring form and let it cool completely.
Cut the Fudge in half (you can use the upper cut for cake pops, trifle) .
For the chocolate mousse
Using a double boiler melt 1 cup of cream with chocolate chips, butter and vanilla. Stir and remove from heat. Let cool slightly.
Using an electric hand mixer whip the other cup of cream into whipped cream with soft peaks.
Fill one piping bag with the ¼ of the chocolate mixture. Set aside.
Take spoonfuls of chocolate mixture and spread on the fudge cake. A thin layer.
Combine the rest of the chocolate mixture with the whipped cream, folding gently to create a soft mousse.
Pour the mousse over the fudge cake, level the surface and chill for 3 hours.
Remove the spring form and stick the cigarillos on the sides of the cake. Using the piping back decorate the cake with the chocolate frosting. You can add some nuts if you want, I used hazelnuts.
Chill the ready cake for 1 hour before serving.
Enjoy!!!