chocolate square

This dessert is inspired by my dinning experience at Michael Mina! It was the perfect ending to a great meal. Since I do not have a recipe from Michael Mina I decided to combine a few recipes to make the dessert. First, I baked an almond cake, filled it with chocolate mousse, then I covered the whole cake with a nice chocolate glaze, and for the final touch I sprinkled a bit of sea salt of top. These three combinations really worked out and the dessert was a success.

The salt of top of the cake is a great addition giving the cake another layer of taste.

You can make this a whole cake but I selected to make miniature portion because it is easier to serve.

For the cake

4 large egg yolks

3/4 cup granulated sugar

2 tablespoons milk

1/2 teaspoon almond extract

1/2 cup all purpose flour

1/4 teaspoon salt

2 large egg whites

For the mousse:

click on link to see recipe (note you will only need a cup)

For the chocolate glaze

3/4 cup heavy cream

4 teaspoons corn syrup

2 tablespoons butter

8 ounces bittersweet chocolate chopped

In a large bowl put 1/2 cup sugar, milk, yolks, and almond extract.

Mix it together until well combined.

Whisk in the flour and salt and set aside

In a separate bowl beat the egg whites with an electric mixer at high speed. Gradually add the remaining 1/4 cup sugar.

Mixing a low speed until the whites hold stiff peaks.

Stop beating the egg whites when they form stiff peaks. You can tell when they have reached the stiff peaks when the peaks will not fall over and hold proudly! They should point straight up without collapsing.

Stir about 1/3 of whites into batter to lighten.

Then fold in remaining whites gently but thoroughly.

Butter and flour a 9 inch square pan. Pour the batter in the pan.

Spread the batter evenly.

Pre-heat oven at 350 degrees. Bake the cake for about 14 to 16 minutes or until the cake is pale golden or a tester comes out clean.

Freshly out of the oven.

Cut out square shape with a cookie cutter and set aside.

Fill a piping bag with chocolate mousse.

Pipe on top of the cake the chocolate mousse and refrigerate for a least 1 hour.

Prepare the chocolate glaze:

Warm the cream, corn syrup, an butter in a medium saucepan over medium heat until it bubbles around the edges, about 3 minutes.

Turn off the heat and whisk in the bittersweet chocolate.

Stir until the chocolate is melted. Cool until the glaze has thickened slightly but it is still pourable, about 15 minutes.

Remove the cake from the refrigerator and pour the glaze on top.

Cover the whole cake with the glaze. Let the glaze dry for about 15 minutes and put it back in the refrigerator until ready to serve.

Once you are ready to serve sprinkle a bit of sea salt on top.