Monday, November 10, 2008
Chocolate-Espresso Mousse Cake is pleasurable way to satisfy your coffee and chocolate cravings. I fiddled a little with the David Lebovitz's original recipe by using just Organic eggs which are relatively low in fat, added no extra sugar and used Organic whole milk instead of heavy cream.And I had to use Decaf coffee to make it edible for my little ones.
10 ounces Dark Chocolate or bittersweet chocolate, chopped
1/2 cup Organic Whole Milk
2 tablespoon Instant espresso powder(I used Decaf), dissolved in 1/4 cup of hot water.
4 large Organic eggs, at room temperature
pinch of salt
Preheat Oven to 325F.Lightly grease a cake pan or a spring foam pan with butter and set aside.
Melt the Chopped chocolate along with milk and espresso in a double broiler i.e set a heatproof bowl on pot of simmering water.Stir gently ,when melted remove from heat.
Whisk eggs using an electric mixer or whiskers until soft peaks form about 5 minutes in a electric mixer.Gently fold in half of the whipped eggs in to the melted chocolate mixture, then finish with the remaining eggs.
Transfer this mixture in to the prepared cake pan .Make a water bath by setting the cake pan in another bigger pan like a roasting pan and carefully pour hot water just half way up the pan. Bake for about 40 minutes. Remove from the water bath and let cool on rack. Slicing the delicate cake can be tricky ,for perfect slices David suggests to cut it with a thin, sharp knife dipped in very hot water and wiped clean before making the next slice. To serve,top with a scoop of vanilla ice-cream(sugar free if you prefer),sprinkle some silvered almonds and instant coffee granules.
I'd love to share a slice of this luscious mousse cake with Meeta ,the host of Monthly Mingle : Coffee and Tea event.
Learn about positive effects of coffee.