Chocolate Mousse Recipe: By Badhige

RECIPE INGREDIENTS; (4 servings)

Preparation time: 20 minutes, plus 2 hours’ chilling

165 g (51/2 oz) dark chocolate finely chopped

25g (1 oz) unsweetened cocoa powder

10 organic or free range egg whites

25 g (1 oz) caster sugar

1 organic or free range egg yolk

Whisking the egg whites.

With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks.

Adding the eggs to the chocolate.

Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.

Melting the chocolate.

Place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy. Stir until smooth, then remove from the heat. Keep warm over the pan of water while you whisk the egg whites.

Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

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Marble Cheese Cake Recipe: By Badhige

Ingredients

For the crust:

• 4 ounces chocolate cookie crumbs
• 2 tablespoons melted butter

For the filling:

• 2 1/2 pounds cream cheese, room temperature
• 1 3/4 cups sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 2 yolks
• 5 eggs
• 1 teaspoon vanilla
• 3/4 cup sour cream, plus 1/4 cup
• 6 ounces semisweet chocolate, melted and slightly cooled

Directions

Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.

If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.

In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.

Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.

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