Eclipse of Chocolate: A Gluten-Free Spanish Dessert

Allergens

Eggs, Milk, Almonds, Soy

Ingredients

• 3.25 oz dark chocolate (70%), finely chopped 4 tbsp unsalted butter 6 large eggs, separated 1/2 cup granulated sugar 1 tsp pure vanilla extract Pinch of salt 6 gluten
• free ladyfingers, split in half 2 tbsp ground almonds

Instructions

1. Begin by preparing a bain marie. In the top bowl, combine chopped chocolate and butter. Heat over the double boiler until the chocolate melts and the mixture is smooth. Remove from heat and allow to cool. In a separate mixing bowl, beat egg yolks with 1/4 cup sugar and vanilla extract until thickened and pale in color. Stir in the cooled chocolate mixture until fully combined. In another bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue whipping until stiff peaks are achieved. Fold the whipped egg whites into the chocolate mixture gently, being careful not to deflate them. Lay out the gluten free ladyfingers on a plate and spread a layer of ground almonds over them. Pour the chocolate mousse mixture evenly over the top and smooth the surface. Refrigerate for at least 4 hours or overnight for optimal texture. Before serving, use a culinary torch to lightly toast the top of the dessert, creating an irresistible contrast between the cool, silky chocolate and the warm, crispy meringue. Garnish with fresh berries and a sprig of mint.

Chef’s Insight

The contrast between the warm meringue topping and the cold chocolate mousse is a feast for the senses, creating a sensual experience that evokes the warmth of Spanish nights.

Notes

For a more decadent dessert, serve with a dollop of whipped cream or caramel sauce.