I always throw a small dinner party every year for New Year’s Eve, and this year is no different. I am constantly pouring over recipes to see what I will make for dinner and then the piece de resistance (and my FAVORITE): dessert.

This year, I found a fabulous confection consisting of meringue and decadent mousse in Food and Wine magazine that was originally created by Gaston Lenotre, the famous French pastry chef. I have seen many riffs of this type of cake before in other restaurants over the years. As a matter of fact, the cake in Food and Wine was another riff of the Lenotre creation created by Breads Bakery in New York City!

I made three-inch diameter, round chocolate meringues that I sandwiched with a dreamy chocolate mousse, and then covered with chunks of meringue. With a blast of powdered sugar, this “no share” dessert is a great way to ring in the New Year!

I decided to make it as individual small cakes so no one would need to fight over who gets the last piece. The great thing about this dessert is not only is it delicious to eat (and spectacular to look at!) but it is also gluten-free. Trust me when I say this cake is yummy,  whether you are gluten-free  or not.

I’ll let you know how this goes over with my guests! Do you have any New Year’s Eve desserts to try tomorrow?

Happy Baking!

Chef Gail