German Glühwein Infused Chocolate Mousse Cake

Allergens

Dairy, Eggs, Soy (wine may contain sulfites)

Ingredients

• 10 oz dark chocolate, finely chopped
• 6 tbsp unsalted butter, cut into cubes
• 3 large eggs, separated
• 4 tbsp sugar
• 1 tsp vanilla extract
• Pinch of salt
• 2 cups Glühwein wine reduction (recipe below)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan.
2. Melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk egg yolks, sugar, vanilla extract, and a pinch of salt together until pale and creamy. Stir in the cooled chocolate mixture.
4. In another bowl, beat egg whites until stiff peaks form. Gently fold into the chocolate mixture.
5. Pour batter into prepared pan and bake for 40 45 minutes or until a toothpick inserted comes out clean. Allow to cool completely. Glühwein Wine Reduction: 2 cups Glühwein wine 1/4 cup sugar 1 cinnamon stick 4 cloves
6. In a saucepan, combine wine, sugar, cinnamon stick, and cloves. Bring to a simmer and cook for 15 20 minutes until reduced by half. Strain and let cool.

Chef’s Insight

Allow the Glühwein reduction to cool completely before adding it to the chocolate mixture.

Notes

This recipe can be easily scaled up or down by adjusting the ingredient amounts proportionally.