Flourless Chocolate Cake with Coffee Mousse: a special dessert with a tasty topping
published on 13 November, 2018 at 13:10
Flourless Chocolate Cake
110g butter
150g semisweet chocolate
3 eggs
100g sugar
8g unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
100g sugar
12g cornstarch
160ml warm milk
3g vanilla extract
4g instant coffee
5g gelatin powder
2 tbsp cold water
240g whipping cream
Directions:
Separate egg yolks from whites and melt chocolate and butter over a bain-marie until smooth. Add yolks one at a time and stir well. Stir in cocoa powder and salt. Whip egg whites until foamy using a mixer. Add sugar. Fold the whipped whites into chocolate mixture. Pour batter into pan and bake for 25 minutes to 180°C. Prepare the coffee mousse. Stir egg yolks with sugar. Stir in cornstarch then add the warm milk. Place the yolks mixture into a small saucepan and cook over low heat until boils. Remove from heat and add vanilla extract and instant coffee. Dissolve gelatin in cold wate. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture. Whip the cold whipping cream until stiff peaks form, incorporate into coffee mixture. Spread the coffee mousse over the chocolate cake. Cover and refrigerate for about 4 hours. Dust the top of the cake with cocoa powder.
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