Dear Diary, A few weeks ago I was talking to Harry the printer on the phone, and when I went to say good bye, I said, “Okay love you”, thinking I was talking to my kids I guess. So then I said, “whoops sorry I was thinking I was talking to Robert or the kids”, so then I said, “Well I do love you too!” Now I don’t throw around “love you’s” so we had a good laugh. He is good to me, efficient and creative. He has helped me make so many great new cards,kit labels, books, and this years calender.
Well after yesterday I am sure I love my good friend Harry the printer because he bought me the most decadent chocolate mousse cake I have ever eaten. I know you shouldn’t love people cause they give you stuff, but cake, come on, it’s chocolate mousse cake. That’s tricky to make.
You are talking to a woman who spend all day yesterday making fudge. Three pans. One pan was hard and sugary, one was to sticky, one had to be thrown in the garbage. All the while I was making it I called the woman ( aka Lori the man magnet) who gave me the recipe twenty years ago for specific instructions. I even called her mother. When Lori called back that night to check on the fudge I told her about the fiascos. Then I asked, ” Have you ever doubled that fudge recipe?” Well, we took to laughing. She said,” double it, you can’t even make one batch.” So I appreciate a good piece of fudge, or a cake that is tricky to bake.
Yesterday, Harry brought me this cake… the recipe is below.
I went home. I unwrapped the cake. I took pictures of it in the sunlight coming thru my kitchen window and I ate one beautiful piece. I am now just waiting to go home so I can do the same thing again after lunch. It was and is gorgeous.
I think I might make him some fudge.
Harry the Printer’s Chocolate Mousse Cake
1 pound unsalted butter
1 pound bakers semi sweet chocolate
1 cup strong black coffee
1cup brown sugar
Melt chocolate, butter,coffee, sugar together gently over a low heat, not letting it get too hot.
Beat the 8 eggs. Temper the eggs by adding the melted chocolate mixture a bit at a time (like you would for mayonaise). Add it slowing, while beating the mixture continuously. If you add it too quick or it is too hot, the cake will not turn out right.
Put in a cheesecake pan and wrap with two layers of foil. Put in a bain marie (that means you put the wrapped cheesecake pan inside another pan of water so it steams a bit the way you bake a fruitcake) and bake for one hour at 350.
Top with fresh raspberries.