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Coffee & Chocolate Mousse Cake
Serves 8
Hazelnut Sponge Ingredients
5 oz Egg Whites
2.5 oz Sugar
1/2 cup Hazelnut Flour
2.5 oz Powdered Sugar
Coffee Chocolate
Mousse
Ingredients
6.5 oz Fresh Brewed Coffee
2.5 oz Sugar
5 oz Egg Yolks
4 whole Gelatin Sheets
1/2 lb Milk Chocolate
1/2 qt Vanilla Whipped Cream
Vanilla Whipped Cream Ingredients
1 Whole Vanilla Bean
2 cups Heavy Cream
1/8 cup Sugar
Procedure
Whip egg whites with sugar until stiff, then add hazelnut flour and powdered sugar;
whip together. Pre-heat the oven to 360F. Coat bottom of a sheet pan with cooking
spray and spread mixture on top. Bake for 14 minutes.
In a pot, boil coffee and sugar, turn off the heat, mix in egg yolks and stir at 180F. Add gelatin and chocolate and cool to room temperature. Fold in whipped cream.
In a bowl, whip heavy cream, sugar and vanilla bean seeds, until stiff.
Cut out a ring into hazelnut sponge and pour in mousse. Freeze until ready to thaw and serve. Remove the ring and decorate with whipped cream. |
