4 years ago

Flourless Chocolate Cake with Coffee Mousse Recipe

ericerica2631
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.\r
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To print the recipe check the full recipe on my blog: \r
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Ingredients\r
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Makes about 8-10 servings\r
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Flourless Chocolate Cake\r
1/2 cup (110g) butter\r
5 oz (150g) semisweet chocolate\r
3 eggs, separated\r
1/2 cup (100g) sugar\r
1 tbsp (8g) unsweetened cocoa powder\r
pinch of salt\r
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Coffee Mousse\r
2 egg yolks\r
1/2 cup (100g) sugar\r
1 1/2 tbsp (12g) cornstarch\r
2/3 cup (160ml) warm milk\r
1/2 tsp (3g) vanilla extr\r
1 tbsp (4g) instant coffee\r
1/2 tbsp (5g) gelatin powder\r
2 tbsp cold water\r
1 cup (240g) whipping cream, 35% fat, chilled\r
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1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).\r
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2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt. \r
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3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.\r
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4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.\r
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5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.\r
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6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.\r
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7. Remove from heat and stir in vanilla extr and instant coffee. Let it cool.\r
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8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.\r
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9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.\r
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10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.\r
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11. Cover and refrigerate for about 4 hrs or overnight to set before serving.\r
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12. Run a warm knife around the edges of the cake to remove the sides of the pan.\r
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13. Dust the top of the cake with cocoa powder.\r
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14. Using a warm knife cut the cake into slices and serve.\r
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