Coffee Mousse Cake

Method

Tap a step when it is done.

1. Heat the milk for the coffee cream.
2. Mix the sugar, cornstarch and instant coffee, then gradually add the hot milk and cook, stirring constantly, until thickened.
3. Cover the cooked cream with plastic wrap directly on the surface and let it cool completely.
4. Beat the eggs with the sugar, then add the milk, oil, flour, cocoa powder and baking powder and pour into a 24 cm springform pan lined with baking paper.
5. Bake the sponge at 180°C (350°F) conventional or 170°C (340°F) fan for about 20 minutes.
6. Prepare a small cup of coffee and add water and liqueur to taste for the soaking syrup.
7. Remove the sponge from the oven, place it on a serving plate, soak it with the coffee mixture, and put the springform ring back around the cake.
8. Soak the gelatin sheets in cold water.
9. Whip the cream and fold it into the cooled coffee cream.
10. Squeeze the gelatin, melt it over low heat with a couple of teaspoons of water, then mix it into the mousse.
11. Pour the mousse over the cocoa sponge and smooth the surface with a spatula.
12. Refrigerate for 3 hours until set.
13. Remove the springform ring carefully, lay pieces of string across the surface to form a grid, dust with cocoa powder, then gently remove the string.

Buon appetito!

Want to know when the next recipe is out? Notify me