German Chocolate Mousse Cake with Almond Brittle

Allergens

Gluten-free, Nut (Almond)

Ingredients

• 6 oz dark chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup almonds, roughly chopped
• 1/4 cup granulated sugar

Instructions

1. a. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. b. In a double boiler, melt the chocolate and butter until smooth. Set aside to cool slightly. c. In a separate bowl, whip the cream to soft peaks. Set aside. d. In another bowl, beat egg yolks, sugar, vanilla extract, and a pinch of salt until pale and thickened. e. Gradually mix in the cooled chocolate mixture into the egg yolk mixture. f. Fold in the whipped cream gently until well combined. g. In another bowl, beat egg whites until stiff peaks form. Fold them into the chocolate mixture. h. Pour the batter into the prepared pan and smooth the top. i. Bake for 35 40 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely in the pan. j. For the almond brittle, line a baking sheet with parchment paper. In a saucepan, heat sugar without stirring over medium heat until it turns golden brown. Carefully add chopped almonds and quickly spread them on the prepared sheet. Allow to cool and break into shards. k. To serve, remove the cake from the pan and place it on a serving plate. Garnish with almond brittle shards.

Chef’s Insight

The key to this dessert is striking the perfect balance between the rich chocolate mousse and the crunchy almond brittle.

Notes

Adjust oven rack for even baking.