Choc-Coffee Mousse Cake
Chocolate sponge cake
Ingredients
5 egg yolks
2 egg whites
40 gr sugar
30 gr plain flour
10 gr corn flour
15 gr cocoa powder
65 gr margarine, melted
1/4 tsp baking powder
Method
Beat the eggs and sugar until fluffy and thick. Sift together flour, cornflour, milk powder, cocoa powder and baking powder. Fold into the eggs mixture. Add in the melted margarine, mix gently. Pour into the prepared cake tin and bake on a preheated oven 200C for 15 minutes. Split the cake and set aside.
Coffee Mousse
Ingredients
1 tsp of strong espresso coffee
75 gr thickened cream
100 gr White cooking chocolate, chopped
2 gelatin leaves, soaked
150 gr thickened cream, whisked
Method
Heat 75 gr of thickened cream until hot, add in chopped white cooking chocolate. Stir to melt the chocolate. Drain the gelatine, add into the chocolate mixture. Mix well. Set aside to cool a bit, and then add in the coffee.
Chocolate Mousse
Ingredients
75 gr thickened cream
100 gr dark cooking chocolate
2 gelatin leaves
150 gr thickened cream, whipped
Method
Use the same method as the coffee mousse, without adding coffee.
Assembling
Put one layer of chocolate cake on to a 20×20cm sponge ring tin. Drizzle espresso coffee over the cake, pour in the coffee mousse. Cover with the remaining chocolate cake. Drizzle cake with more espresso coffee and top with the chocolate mousse. Keep in the fridge to set overnight. Decorate with berries, grated chocolate etc.
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