Coffee Mousse Cake

For the coffee mousse cake, melt chocolate over low heat, add butter, stir until smooth and set aside.

Separate eggs, beat egg whites with a pinch of salt until firm, gradually beat in sugar, gradually stir in yolks and baking oil.

Sift almonds, flour and starch and fold into beaten egg whites alternately with chocolate-butter mixture.

Pour into the prepared cake pan (diameter: 24 cm) and bake at 180°C for about 45 minutes.

Allow the baked cake base to cool.

Soak the gelatin in cold water.

Stir the crème frâiche with the powdered sugar until smooth, mix the instant coffee with 2 tablespoons of warm water and stir into the crème frâiche.

Whip the cream until stiff.

Squeeze out the gelatin, warm it up and slowly stir it into the coffee mixture, then fold in the whipped cream.

Mix the rum, instant coffee and sugar and drizzle over the cake layers. Fill with coffee cream and chill the cake. Finish the coffee mousse cake with chocolate chips, almond flakes or fresh raspberries and garnish with chocolate decor as desired.

Preparation Tip:

The recipe was provided to us by the Hohewand Educational Center on the occasion of the 2012 Cake Contest.

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