Ghyslain Maurais, owner of GHYSLAIN CHOCOLATES, INC., in Union City, IN, shared a special recipe he created for Passover, but has been a hit during any time of the year!

Our host is Ty Abshire from Wernle Children's Home (on the right). Having an all-male cast was a first for the Electric Gourmet! The show was enjoyed by all!

It's best to prepare the Chocolate Mousse and the Chocolate Cake a day ahead of time.

Flourless Chocolate Cake
8 oz. of 64% chocolate, melted
6 oz. of butter (room temperature)
1 cup of sugar (room temperature)
1 tablespoon cocoa powder (room temperature)
4 large egg yolks (room temperature)
2 large eggs (room temperature)
12 large egg whites (room temperature) (fresh eggs work best)

Heat oven to 350 degrees.

1. In a mixer using the paddle attachment, beat the butter, half of the sugar, and the cocoa powder until creamy.

2. Slowly add the egg and egg yolk. It should look curdled.

3. Add the melted chocolate, mix until creamy again. (Dip your finger into the chocolate - it should be a little warm).

4. Take out of the mixer and pour into another bowl and clean the mixer bowl.

5. In the mixer with the whisk attachment, beat the egg whites until soft peaked. Add the other half of the sugar and keep beating until stiff but not dry.

6. Prepare 2 12X16 pans (also known as Half Pans) by greasing with a little shortening and placing parchment paper into the bottom of each. Separate the batter into each pan and spread with a spatula. Bake in the oven for 30 minutes, turning pans after 15 minutes.

7. Let cool, or cover and store overnight (but do not store them in the refrigerator or else they will develop condensation).

Chocolate Mousse

6 oz. of 64% chocolate, melted
3 oz. of milk
1 large egg yolk
3 large egg whites
¼ c of sugar
1 cup heavy cream, whipped

1. Whip the cream and sit aside.

2. Bring the milk to a boil and pour over the chocolate, gently whisk. Add egg yolk by whisking into the mixture.

3. In a mixer with the whisk attachment, beat the egg white until soft peaks form. Add sugar and continue beating until stiff, but soft and glossy. Incorporate egg white slowly into the chocolate mixture with a spatula.

4. Fold in the whipped cream.

5. Refrigerate.

1. In a mixer, beat the cream, sugar and vanilla until it peaks. Stir in the crushed raspberries. Keep mixture cold.

2. Cut 3 8-inch round circles from the 2 cakes. (You could make individual size rounds for smaller servings, in which case you'd cut what you need.)

3. Place the first layer on a serving plate. With a pastry bag and star tip cone, cover the cake with chocolate mousse.

4. Add the second layer of cake.

5. With the whipped cream, cover the outside of the cake with a pastry bag and star tip, keeping the center empty.

6. Fill the center with raspberry cream. Around the outside of this layer, place a raspberry about every inch.

7. Add the third cake layer.

8. Place a dollop of chocolate mousse in the center and decorate with 8 dollops of whipped cream around the edge. Place a raspberry on each dollop.

9. Finish it off by sprinkling with chocolate shavings and powdered sugar.