Since this is our Sweet Seduction Issue it seems only appropriate to focus this month’s on-line cooking class on something sinfully rich and delicious, perfect for the sweet seduction of your Valentine! In this month’s class we will make a Chocolate Glazed Nut Mousse Cake….featuring two of my favorite desserts, all in one — chocolate and mousse! This delicious cake starts with a dark chocolate shortbread crust and then is topped with a light and airy chocolate-cashew mousse and finished with a chocolate ganache glaze. A slice of this rich cake is truly a slice of pure decadence. Enjoy!

Grocery List:

(Because this is a grocery list, these are not exact quantities but a general list of what you will need…you may have a little more than what is required in this recipe. For exact quantities please read through the various recipes discussed in this class.)

• 2 Tablespoons hazelnuts
• Sugar
• 1/2 cup gf flour*
• 1/4 cup unsalted butter
• 1/4 cup unsweetened good quality gf cocoa powder**
• unflavored gelatin (1 packet)
• 5-1/2 oz. bittersweet (good quality) gf chocolate*
• 1/4 cup all natural cashew butter
• 1/2 cup mascarpone
• 1 pint of heavy cream

Optional (this is for a lovely espresso cream sauce to be decoratively drizzled on the bottom of the plate, under the slice of cake)

• 1 small box of chocolate covered espresso beans
• 1 cup whole espresso beans
• 1 pint half-n-half
• vanilla extract

*We used The Gluten Free Pantry’s French Bread & Pizza flour mix for the gf flour in this recipe. (www.glutenfree.com)

**We used Scharffenberger’s Cocoa Powder for the gf cocoa powder in this recipe. (www.scharffenberger.com)

***We used Scharffenberger’s Bittersweet chocolate for the gf bittersweet chocolate in this recipe. (www.scharffenberger.com)

Let’s get started:

Make the shortbread crust:

Ingredients:

• 2 Tablespoons hazelnuts, toasted and skins rubbed off
• 3 Tablespoons sugar
• 1/2 cup gf flour (We used The Gluten Free Pantry’s French Bread & Pizza flour mix for the gf flour)
• 1/4 cup unsalted butter, softened
• 2 Tablespoons unsweetened gf cocoa powder

Step 1: Preheat the oven to 350° F. Place the oven rack in the center position.
Step 2: Invert the bottom of the springform pan, then lock the side of the pan. Cut a round circle out of a piece of parchment paper big enough to line the bottom of the springform pan.
Step 3: Place the hazelnuts and sugar in a food processor and pulse until the hazelnuts are finely chopped. Add the gf flour, unsalted butter, cocoa powder and salt and pulse until combined.
Step 4: Pour the contents of the food processor into the prepared springform pan and press the dough evenly onto the bottom with your fingers. This may be a little sticky and somewhat tricky but with a little patience it will come together for you. Prick the pressed dough all over with a fork.
Step 5: Bake the shortbread crust for about 18-20 minutes or until it is firm and dry to the touch. Transfer the springform pan to a cooling rack and let cool completely, about 30 minutes. When completely cool, remove the sides of the pan and holding the top of the shortbread crust with one hand, invert it so that the bottom of the springform pan is facing up. Remove the bottom of the pan and then peel off the parchment paper. (This step allows you to easily transfer the cake, when finished, to a dessert platter or cake plate.) Replace the bottom of the springform pan back on the bottom of the shortbread crust and invert again so the shortbread crust is facing up again. Re-attach the side of the pan around the shortbread base. Set aside.

Make the Chocolate Nut Mousse:

Ingredients:

• 2 oz. bittersweet gf chocolate, chopped
• 1/4 cup all natural cashew butter
• 1 teaspoon unflavored gelatin
• 1/2 cup mascarpone
• 1-1/2 cups heavy cream
• 2 Tablespoons gf cocoa powder
• 3 Tablespoons sugar

Step 1: Place 2 oz. of chopped bittersweet chocolate in a double boiler set over simmering water. Stir until melted. Remove from heat and let cool to almost room temperature. Stir in the cashew butter. Set aside.
Step 2: Sprinkle the gelatin over water in a 1-1/2 quart saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, until the gelatin is just melted, about 2 minutes. Whisk in the chocolate-cashew butter mixture until combined (it will thicken quickly) and remove from heat.
Step 3: Whisk together the mascarpone and chocolate-cashew butter mixture in a large bowl.
Step 4: Beat together the heavy cream, gf cocoa powder and 3 tablespoons sugar with a hand held mixer on low speed until just combined, then increase the speed and beat until soft peaks form.
Step 5: Whisk one third of the whipped cream into the chocolate-cashew butter mixture to lighten, then fold in the remaining whipped cream until well combined.
Step 6: Spoon the mousse onto the shortbread base in the springform pan, gently smoothing the top, then chill, covered, for at least 3 hours.

Make the chocolate ganache glaze:

Ingredients:

• 1/3 cup heavy cream
• 3-1/2 oz. bittersweet gf chocolate, chopped

Step 1: Bring the cream to a simmer in a small heavy saucepan and remove from heat.
Step 2: Add the chocolate and let stand for 1 minute, then gently whisk until completely melted. Let cool to room temperature (but still pourable).

Finishing the cake:

Remove the cake from the refrigerator. Run a warm thin knife around the inside of the springform pan to release the cake from the sides. Remove the outer side of the springform pan. Slide the cake off the bottom of the pan and transfer to a dessert platter or cake plate. Pour the chocolate ganache glaze over the top of the cake and spread, allowing the excess ganache to drip down the sides for decorative effect.

Optional Presentation:

When plating a slice of cake it is nice to have a decorative (and delicious) sauce drizzled over the bottom of the plate. The trick/tool restaurants use is a squeeze bottle. Fill the squeeze bottle with your sauce and then basically, draw your design on the plate. Then to complete your presentation, carefully place the cake slice on top. A sauce that would go wonderfully with this cake is our Espresso Cream Sauce.

Espresso Cream Sauce:

Ingredients:

• 1-1/2 cups half & half
• 1/2 teaspoon vanilla
• 6 egg yolks
• 2/3 cup sugar
• 1 cup whole espresso coffee beans

Directions:

In a medium saucepan, heat the half & half and vanilla over medium heat. Just before the mixture comes to a simmer, remove from heat and cover. Place the egg yolks in a medium saucepan and whisk until thick and lemon-colored. Gradually, beat in sugar and then blend in about 1/4th of the hot half & half by drops, then blend in the rest of the half & half. Add the espresso beans and set the pan over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Be careful not to let the mixture simmer or the egg yolks may lump. Strain through a sieve and let cool. Pour the mixture into a squeeze bottle and draw out your design on the dessert plate.

-Enjoy!

-Glutenfreeda