Extreme Coffee Chocolate Mousse Cake Recipe

How to make it

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• Finely grind the nuts and set aside.
• Separate the eggs.
• In a cold copper or very clean cold glass bowl, beat the egg whites with the salt until stiff peaks form.
• In a separate bowl, beat the egg yolks until thick and pale yellow in color.
• Add sugar to the egg yolks, beating constantly.
• Add the coca and mix thoroughly.
• Gently fold in the egg whites into the chocolate mixture.
• Pour in to a 9" springform pan and bake at 325°F. oven for 45 minutes.
• Remove the pan from the oven and allow to cool in the pan.
• Cake may fall in center which is okay
• Directions for mousee:
• In a double boiler, melt the chocolate and set aside to cool.
• Brew the coffee and set aside to cool.
• Separate the eggs.
• In a medium size bowl beat the egg whites until peaks form.
• In a separate bowl, mix together the chocolate, coffee, and egg yolks until well incorporated.
• Gently fold in the egg whites, chill in the refrigerator until firm.
• To assemble,
• using a spatula, scoop out the mousse from the bowl and put into the center of the cake.
• Refrigerate the cake until ready to serve. Remove from the pan and slice with a very sharp knife.