This is one of the original cooked mousse desserts from the 70's and so appropriate for today. The deep coffee flavor just adds to the decadence.
Great for entertaining and it will impress.
5ozs dark chocolate, chopped (do not use baking chocolate)
1 tbsp instant coffee powder
2 tbsp boiling water
4 large eggs separated
3/4 cup sugar
cocoa powder
1 1/2 cups heavy cream--this is the topping..well whipped
Coffee Cream (this is the filling)
2 tsp instant coffee powder
1 tbsp boiling water
1 tbsp coffee liqueur
1 1/2 cups heavy cream
Method:
Melt the chocolate in a bowl over hot water, then stir in the combined coffee and hot water Mix very well , then set aside to cool
PREHEAT OVEN 350F
Beat egg yolks for 5 mins or until thick and lemon colored.
Beat in the cool chocolate mix.
Transfer this to a larger bowl, scraping down well.
Beat egg whites until soft peaks, then fold these into the chocolate mix, scrape down well and pour this into a greased and lined (parchment not foil as it will burn the cake) jellyroll pan.
bake for 12 minutes.
Remove from oven and cover with a damp cloth and unmold from pan onto parchment dusted with cocoa powder.
Spread over the coffee cream, roll up like a jelly roll from one long side to the other.
Place seam side down on serving plate and refrigerate.
When ready to serve.
Spread with whipped cream and garnish with grated chocolate and fresh berries.
Cut with a serrated knife ....enjoy!
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