CHOCOLATE ESPRESSO MOUSSE CAKE:

INGREDIANTS :


EGGS - 6 NO.
ICING SUGAR MIXTURE -80 GM
COCOA POWDER – 25 GM
CORN FLOUR -2 TABLE SPOON
DARK EATING CHOCOLATE ,MELTED -150 GM
TABLESPOON WATER -1
INSTANT COFFEE POWDER -1 TABLESPOON
HOT WATER – 1 TABLESPOON
THICKENED CREAM -750 ML
DARK EATING CHOCOLATE ,MELTED EXTRA -450 GM
COCOA POWDER ,EXTRA -2 TEASPOONS

METHOD :

PREHEAT OVEN TO MODERATE .GREASE 25CM*30 CM SWISS ROLL PAN ;LINE BASE AND TWO LONG SIDES WITH BAKING PAPER.

BEAT EGG YOLKS AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY ;TRANSFER MIXTURE TO LARGE BOWL.FOLD IN COMBINED SIFTED COCOA AND CORNFLOUR,THEN CHOCOLATE AND THE WATER.


BEAT EGGWHITES IN SMALLBOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD EGGWHITES ,IN TWO BATCHES INTO CHOCOLATE MIXTURE.SPREAD MIXTURE INTO PREPARED PAN;BAKE,UNCOVERED ,IN MODERATE OVEN ABOUT 15 MINUTES.TURN CAKE ONTO BAKING –PAPER-LINED WIRE RACK TO COOL.

GREASE 23 CM SPRING FORM TIN;LINE SIDE WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE EDGE OF TIN.CUT 23CM-DIAMETER CIRCLE FROM COOLED CAKE;PLACE IN PREPARED TIN.DISCARD REMAINING CAKE.

DISSOLVE COFFEE IN THE HOT WATER IN SMALL JUG;COOL.BEAT CREAM AND COFFEE MIXTURE IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD IN COOLED EXTRA CHOCOLATE.

POUR COFFEE MIXTURE OVER CAKE IN TIN,COVER;REFRIGERATE ABOUT 3 HOURS OR UNTIL SET.

TRANSFER CAKE FROM TIN TO SERVING PLATE ;DUST WITH SIFTED EXTRA COCOA.