With this recipe you can make a delicious coffee mousse cake that consists of a chocolate cake bottom with a creamy layer of coffee mousse! For this recipe it is advisable to use good quality coffee beans with an espresso taste, because otherwise the coffee taste will not come out well in your cake.
This delicious coffee mousse cake is also gluten-free!
Recipe is for 8 people and has a preparation time of 45 minutes. The oven time is 25 minutes
For the cake layer:
*110 grams of butter at room temperature
* 150 grams of dark chocolate
* 100 grams fine granulated sugar
*8 grams of cocoa powder
* pinch of salt
* 3 split eggs
For the Coffee mousse:
*2 egg yolks
*100 grams of sugar
*12 grams of cornflour
* 160ml warm milk (about 25 degrees)
*1/2 teaspoon vanilla extract
*2 tablespoons espresso
* 3 sheets of gelatin
* 250 grams of whipped cream
Grease a 20 cm springform tin and line with baking paper.
Preheat the oven to 180 degrees Celsius.
Melt the chocolate and butter in a bain-marie (put the butter and chocolate in a bowl that fits in a saucepan. Add a layer of water to the saucepan and bring to the boil. Make sure the bottom of the bowl doesn't touch the water). Let something cool.
Remove the bowl from the pan and add the egg yolks one at a time. Stir well.
Add the cocoa powder and salt.
Beat the egg whites with an electric mixer until foamy. Slowly add the sugar little by little and beat until stiff peaks form.
Fold the egg white into the chocolate mixture.
Spoon the batter into the baking pan and bake for 25 minutes.
Let cool completely.
Continue with the coffee mousse.
Soak the gelatine leaves in cold water.
Mix the egg yolks and sugar until frothy.
Stir in the cornflour.
Gently whisk in the warm milk until combined.
Place the mixture in a saucepan and heat over low heat until it boils and thickens.
Remove from heat and stir in coffee and vanilla. Let it cool.
Beat the whipping cream until stiff.
Gently fold this into the coffee mixture.
Squeeze the gelatin and dissolve it with a tablespoon of water in a saucepan over medium heat.
Stir it through the mousse.
Spread the mousse over the cake bottom and smooth with a palette knife.
Place in the fridge for at least 4 hours.
Sprinkle the coffee mousse cake with cocoa powder before serving.