Cook This: Triple the Bitter on Valentines Day with Chocolate, Angostura, and GrapefruitFebruary 12, 2017
This recipe is part of a 4-course Stages of Love series for Valentines day.
When you’ve surpassed the butterflies, the I-love-you-til-the-day-I-dies, and the hot and heavy nights, you are sometimes forced realize that most good things were not made to last. And maybe that in itself can be a good thing, especially when you’ve got this Trio of Bitterness to wallow in self-pity with you.
A heavy flourless dark-as-your-heart chocolate cake sets the base of this triple bitter ending dessert. Scoop some grapefruit granita that is as icy as your ex to brighten the bold dish with its cooling zest; it offers a subtle bitter afterthought that tastes like you bit into a rind, or maybe that’s just the taste of their latest Instagram post of them looking carefree AF while surfing in Siargao. Don’t forget a little creamy mousse flavored with angostura bitters, to add a smooth and light texture. Finish it with a crumble that represents the remains of your broken relationship.
Tada! The amazing paradox of this Trio of Bitterness is that consuming it can only help relieve your own petty thoughts of revenge. And who knows, maybe a touch of that dark chocolate aphrodisiac will inspire love again.
Trio of Bitterness (Bitter Chocolate Flourless Cake, Angostura Bitters Mousse and Grapefruit Granita)
YIELD: 10 portions
ingredients: flourless Cake
- 120ml water
- 1tsp salt, fine
- 180g sugar
- 540g bitter sweet chocolate
- 1 cup salted butter, cut into 2cm x 2cm x 2cm cubes
- 6 eggs
ingredients: Angoustura bitters Mousse
- 150g white chocolate
- 2 egg yolks
- ½ tbsp Angostura bitters
- ¼ cup cream
Ingredients: Grapefruit Granita
- 200ml grapefruit juice
- 120ml water
- 40g sugar
- 3 tbsp calamansi juice
Crushed butter biscuits, as needed
PROCEDURE: flourless Cake
- Preheat oven to 150˚C and grease a 10-inch springform pan.
- In a small sauce pan, bring water, salt and sugar to a boil and mix until dissolved.
- Chop chocolate into small bits and place in a dry bowl over a double boiler. Stir until everything is melted. Make sure no water comes in contact with the chocolate or it may split.
- When melted, remove from double boiler. Slowly whisk in the butter cubes until well combined, then beat in egg one at a time.
- Place in greased pan and bake in bain marie (or make your own water bath if you don’t have one) in the oven for 45 minutes.
- Remove cake from oven. Middle should still be wet.
PROCEDURE: angostura bitters Mousse
- Melt white chocolate in a double broiler.
- Whisk egg yolk and angostura bitters together and set aside.
- Whisk cream until thick peaks form and place in fridge.
- Fold egg yolk mixture into melted chocolate and do the same with cream.
- Refrigerate overnight.
PROCEDURE: grapefruit Granita
- Boil water with sugar until completely dissolved.
- Remove from heat. Add the calamansi and grapefruit juice and mix thoroughly.
- Freeze overnight.
- When ready to serve, use a fork to scrape to scrape the solid granita into ice shavings.
PROCEDURE: To Finish
- Cut cake into 10 portions.
- place a wedge on a plate and sprinkle with crushed biscuits.
- place a dollop of mousse and some shaved granita. Serve.