After all this time, I’ve learned a little self-control when I’m in the pastry kitchen. I know now that I don’t have to eat that chocolate chip cookie batter, that it’s not essential that I taste that warm, gooey sticky bun, and that I can walk past that tub of carrot cake trimmings.
However, when the bakers are trimming a triple chocolate mousse cake, I know my limits. I’ve never walked by without snagging a frozen end piece of cake and mousse. We make these cakes in large sheet trays and then freeze them until they are firm so we can neatly slice through them. Each time I eat an edge, I think to myself, this is like the best ice cream sandwich I’ve ever had.
So I took the idea of making a thin chocolate cake and filling it with a whipped chocolate mousse that ends up freezing into something quite like ice cream. Infuse the cream with fresh mint and you’ve got a spectacular summer treat. (Or you can use peppermint extract if you can’t get your hands on fresh mint.) The chocolate in this recipe has about 130 grams of sugar in it, making each sandwich clock in at around 16 grams of sugar.
Recipe and headnote excerpted from Baking With Less Sugar (Chronicle Books, 2015). —Joanne Chang