SLICE OF HEAVEN DARK CHOCOLATE MOUSSE
1 pound LILLY’S DARK CHOCOLATE MORSELS/ORDER ONLINE OR ANY HEALTH FOOD STORE HAS THEM
1 stick unsalted butter*
9 large eggs, separated
1/2 cup SWERVE sugar/ORDER ONLINE OR HEALTH FOOD STORE
2 cups heavy cream, cold/OPTIONAL FOR WHIP CREAM
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Let it sit for awhile. Swerve Sugar can also be pre-blended, which irecommend, to get the ‘crunchy’ taste out of it!
Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 15 to 23 minutes. IT WILL LOOK UNCOOKED BUT TAKE IT OUT THE MINUTE YOU NOTICE THE EDGES COOKED! Let stand 10 minutes, then remove sides of pan.