Originally I published this post on another blog, but this recipe is so delicious, I copied the post!

Company for Dinner, but Sticking to The Plan

Last night was the first time we entertained since I started The Plan.  We had friends over for dinner and served a plan friendly menu consisting of:

• Roasted Vegetables (baby potatoes, beets, carrots, broccoli, zucchini and onions)
• Mixed greens with avocado, apple and red onion served with a Lime Vinaigrette
• Chicken breasts in a lime marinade served with Mango Cucumber Salsa

I must say the meal turned out well as all of the recipes in the book are very good.

Dessert:  Chocolate of Course

The dessert was not from The Plan, but I tried to pick something that I thought would have low reactivity and be yummy too.  In the end, I went with one of our family’s favourite recipes and as always, it was delicious.  This chocolate cake is super moist and light.  An absolute must try.  It may look complicated and hard to make, but it is actually super easy and never fails, so its well worth the effort.

Chocolate Mousse Cake Recipe

• 7 oz. semi-sweet chocolate
• 1/2 cup butter
• 7 eggs, separated
• 1 cup sugar
• 1 tsp. vanilla
• 1/8 tsp. cream of tartar

Preheat oven to 325.  Melt chocolate and butter over very low heat.  In a large bowl, beat egg yolks and 3/4 cup of sugar until light an fluffy.  Gradually beat in chocolate mixture and vanilla.  In another bowl, beat egg whites with cream of tartar until soft peaks form.  Add remaining sugar, 1 tablespoon at a time.  Keep beating until stiff.  Fold whites into the other mixture.  Pour 3/4 of the batter into an ungreased spring form pan and bake for 35 minutes (until top begins to crack and sides begin to peel from edges of pan).  Cover and refrigerate the remaining chocolate batter.  Let the baked cake cool in the pan.  It will shrink, so don’t be alarmed.  When cool, remove the sides of the pan.  Stir the remaining batter to soften slightly and spread over the top of the cooled cake.  I usually pop it in the freezer or fridge to set for a bit before icing.

Ice with:

• 1 cup whipping cream
• 1/3 cup icing sugar
•  1 teaspoon vanilla or Kahlua

In a small bowl, beat the whipping cream until soft peaks form.  Add sugar and vanilla.  Beat until stiff.  Spread frosting over the top (you may want to double if you wish to cover the sides as well).  Garnish with shaved chocolate.  Refrigerate.  This keeps really well in fridge for several hours or even overnight.  It also freezes well for a great make ahead dessert.