Extreme Coffee Chocolate Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is very rich and worth every single calorie. Tastes wonderful with either iced or hot coffee or even (imagine!) a cold glass of milk. It's okay if the cake falls in center which perfectly holds the mousse! Ingredients:
ingredients for the cake |
7 eggs, separated |
pinch of salt |
3/4 cup granulated sugar |
1/2 cup good quality dutch cocoa |
1/2 cup finely ground hazelnuts or almonds |
mousse ingredients |
8 ounces bittersweet chocolate |
1/2 cup brewed coffee |
4 eggs, separated |
Directions:
1. Finely grind the nuts and set aside.
2. Separate the eggs.
3. In a cold copper or very clean cold glass bowl, beat the egg whites with the salt until stiff peaks form.
4. In a separate bowl, beat the egg yolks until thick and pale yellow in color.
5. Add sugar to the egg yolks, beating constantly.
6. Add the coca and mix thoroughly.
7. Gently fold in the egg whites into the chocolate mixture.
8. Pour in to a 9 springform pan and bake at 325°F. oven for 45 minutes.
9. Remove the pan from the oven and allow to cool in the pan.
10. Cake may fall in center which is okay
11. Directions for mousee:
12. In a double boiler, melt the chocolate and set aside to cool.
13. Brew the coffee and set aside to cool.
14. Separate the eggs.
15. In a medium size bowl beat the egg whites until peaks form.
16. In a separate bowl, mix together the chocolate, coffee, and egg yolks until well incorporated.
17. Gently fold in the egg whites, chill in the refrigerator until firm.
18. To assemble,
19. using a spatula, scoop out the mousse from the bowl and put into the center of the cake.
20. Refrigerate the cake until ready to serve. Remove from the pan and slice with a very sharp knife.
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