From the recipe book in the Great Taste No Gluten system
(Note: This dish is gluten-free)
6 oz. bittersweet or semisweet chocolate, chopped coarse
4 tablespoons unsalted butter
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons strong coffee or 4 tablespoons brandy, orange liqueur, or light rum
4 large eggs, separated
2 tablespoons sugar
1/2 cup chilled heavy cream, plus more for serving
Melt the chocolate in a medium bowl set over barely simmering water, stirring once at the 2 minute mark. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the salt, vanilla, and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next; set the mixture aside.
Stir the egg whites in a clean mixing bowl set over a sauce pan of hot water until slightly warm; about 1-2 minutes. Remove the bowl from the sauce pan. Beat with an electric mixer set at medium speed until soft peaks form. Raise the mixer speed to high and slowly add the sugar; beat into soft peaks. Whisk a quarter of the beaten whites into the chocolate mixture, then gently fold in the remaining whites.
Whip the cream to soft peaks. Gently fold the whipped cream into the mousse. Spoon into 6-8 individual serving dishes. Cover and refrigerate for at least two hours. (The mousse may be covered and refrigerated for up to 24 hours.) Serve with additional whipped cream.
Black Magic Cake
From the recipe book in the Great Taste No Pain system(Note: This dish contains gluten)
2 cups sugar
1 3/4 cups unbleached flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla
Preheat oven to 350º.
Grease and flour 13" x 9" x 2" baking pan.
In large mixer bowl blend sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed with electric mixer for 2 minutes (batter will be thin.) Pour into prepared pan.
Bake 35 to 40 minutes, or until cake springs back when lightly touched.
Top with your favorite frosting-vanilla butter cream works well.
- 1 3/4 cups reduced sodium chicken broth or stock
- 2 tablespoons finely chopped shallots
- 3 tablespoons unsalted butter
- 10 oz. mushrooms, trimmed and thinly sliced
- 1 1/2 teaspoons finely chopped fresh sage
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 4 skinless boneless chicken breast halves
- Salt, ground black pepper and garlic powder for seasoning chicken
- 1/4 cup extra virgin olive oil
- 1/2 cup plus 2 tablespoons dry Marsala wine
- 2/3 cup heavy cream
- 1 teaspoon fresh lemon juice
Bring broth to a boil in 2 quart sauce pan over high heat, then boil, uncovered, until reduced to about 3/4 cup; about 20 minutes.
Cook shallots in butter in an 8 to 10 inch heavy skillet over moderate heat, stirring, until shallots begin to turn golden; about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook stirring occasionally, until the liquid the mushrooms give off is evaporated and mushrooms begin to brown; about 6-8 minutes. Remove from heat.
Heat olive oil in a 10 inch heavy skillet over medium-high heat. Sprinkle chicken generously with salt, pepper and garlic powder. Cook chicken, turning once, until golden and just cooked through; about 8-10 minutes (do not overcook). Transfer cooked chicken to a plate; cover and keep warm.
Add 1/2 cup of wine to chicken skillet and boil over high heat, stirring and scraping up the browned bits; about 30 seconds. Add reduced broth, cream, and mushrooms then simmer, stirring occasionally, until sauce is slightly thickened, 10-12 minutes. Stir in lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce spooned on top.