Chocolate Velvet

The backup dessert for Saturday was chocolate velvet dessert. It's as luscious as it sounds. I got the recipe from a friend who had made it for a gathering knowing certainly guests would be gluten free. And it was tasty enough for me to ask for the recipe. 

My friend had tweaked the recipe - got rid of the crust and traded the frosting for a raspberry sauce to cut the richness. I followed those suggestions. 

The recipe is very simple. Chocolate, egg yolks, and heavy whipping cream. 

Melt chocolate chips in the microwave (or a double boiler). Allow to cool. Mix heavy whipping cream and egg yolks together. 

Add that mix to the chocolate a bit at a time. I wasn't sure I did that step correctly because the chocolate looked like it seized. Then I realized the milk and eggs were cold and probably cooled the chocolate too much. 

I tried heating the chocolate back up in the double boiler and letting the milk mix get closer to room temperature. Eventually I just went for it. 

And it came together! 

After baking: 

I flipped it upside down to get it off the parchment paper. Neat lines from the paper! 

My sister brought toppings for both desserts: whipped cream and a homemade berry jam sauce. Delish!