Chocolate in any form whether inside a cake or just topped up is simply delicious. There are innumerable desserts made with chocolate that are favorites around the world. Wherever you go, you are sure to find chocolate cakes and pastries, chocolate pudding and pies. Here is a new chocolate delight that you can prepare this Christmas and surprise your loved ones.
Chocolate Espresso Mousse Cake
1. 6 eggs, separated
2. ½ cup (80g) icing sugar mixture
3. ¼ cup (25g) cocoa powder
4. 2 tablespoons corn flour
5. 150g dark chocolate, melted
6. 1 tablespoon water
7. 2 teaspoons dry “espresso” instant coffee
8. 1 tablespoon hot water, extra
9. 3 cups (750ml) thickened cream
10. 450g dark chocolate, melted, extra
11. Extra cocoa powder, for dusting
How to preparation:
• Preheat the oven to moderate (180°C).
• Grease a 25cm x 30cm Swiss roll pan and cover the base and sides with baking paper.
• Take a bowl and beat egg yolks and sugar with an electric mixer for about 8 minutes or until thick and creamy.
• Transfer the mixture to a large bowl.
• Fold in combined sifted cocoa and corn flour, then chocolate and water.
• Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form, and then fold into chocolate mixture in two batches.
• Spread the mixture into the prepared pan, bake in a moderate oven for about 15 minutes or until the cake springs back when touched lightly on the top.
• Turn the cake onto a wire rack covered with baking paper to cool.
• Cut out a circle of cake large enough to fit the base of a 22cm spring form tin.
• Dissolve the coffee in the extra hot water; cool. Beat the cream and coffee mixture in a large bowl with an electric mixer until slightly thick. Fold in the cooled extra chocolate until combined.
• Pour the chocolate mixture over the cake base in the tin, cover and refrigerate for several hours or until set.
• Release the cake from the tin, dust with extra cocoa just before serving, if desired.
A delicious cake is ready to serve. Always use best quality chocolate and sugar substitutes in place of regular sugar especially if there are diabetics in your family. You can prepare this cake even earlier and refrigerate in an airtight container to retain the spongy feel and use a warm knife to cut the cake.