Just in time for you to make this weekend. Chocolate Cake and Coffee Mousse.
You're going to love it.
With this dessert, I'm giving you the best of both worlds - a dense fudge and intense chocolate experience, paired with a light, airy mousse flavored with coffee. It's a true win-win.
For the cake:
1 stick unsalted butter
5 ounces bittersweet chocolate
1 TB cocoa powder
pinch of kosher salt
3 eggs, separated, room temperature
1/2 cup sugar
Heat oven to 350°.
Separate the eggs. Reserve two of the yolks for the mousse.
Butter and line a 7-inch springform pan with parchment paper. Grab a few extra ramekins while you're at it and butter them too. You're going to have batter left over.
Melt butter and chocolate in small sauce pan. Stir in cocoa powder and salt. Let cool slightly.
Whip egg whites until soft peaks form. Gradually beat in sugar. Fold the whipped whites into chocolate mixture.
Pour batter into prepared pan and ramekins and bake for 25 minutes. Halfway through, I could smell the chocolate, so I tented everything.
For the mousse:
2 egg yolks
1/2 cup sugar
1 1/2 TB cornstarch
1/3 cup warm skim milk
1/3 cup warm heavy cream
1 tsp vanilla
1 TB espresso powder
1/2 TB gelatin
2 TB cold water
1 cup whipping cream, chilled
Beat yolks with sugar until creamy and lemon-colored. Stir in cornstarch, then whisk in the warm milk and cream.
Heat the yolk mixture over low heat, stirring constantly, until it boils and thickens.
Remove from heat, stir in vanilla and espresso, and let cool.
Dissolve gelatin in 2 TB cold water and let it bloom for about 10 minutes. Nuke or heat until gelatin dissolves, then stir it into the coffee mixture.
Whip the cream until stiff peaks form. For best volume, have the bowl, beaters, and cream chilled.
Fold whipped cream into coffee mixture.
Spread coffee mousse over the chocolate cake, cover, and refrigerate overnight to set before serve.
As if this wasn't chocolate enough, I added some chocolate drizzle for good measure.
And you're quite welcome!