Chocolate Mousse Cake

By LoriCaputo

Ingredients

• FILLING:
• 3 eggs 3
• 1 cup sugar 250 mL
• 1/3 cup water 75 mL
• 1 tsp vanilla 5 mL
• 3/4 cup ROBIN HOOD® All Purpose Flour 175 mL
• 1/4 cup cocoa powder 50 mL
• 1 tsp baking powder 5 mL
• 1 cup semi-sweet chocolate chips 250 mL
• 1/4 cup strong coffee , hot 50 mL
• 4 egg yolks 4
• 4 egg whites 4
• 1/4 tsp cream of tartar 1 mL
• 2 tbsp sugar 30 mL
• 1 cup whipping cream 250 mL
• GLAZE:
• 4 sq semi-sweet chocolate 4 sq
• 1/4 cup butter 50 mL
• 2 tbsp whipping cream 30 mL
• 1 tbsp coffee liqueur 15 mL
• GARNISH:
• Chocolate covered coffee beans

Preparation

Step 1

CAKE:

BEAT eggs in small mixer bowl on high speed until very thick and lemon coloured (about 5 minutes).

BEAT in sugar gradually on high speed.

ADD water and vanilla on low speed.

SIFT flour, cocoa, and baking powder together. Add to egg mixture gradually, beating just until batter is smooth.

GREASE a 15 1/2" x 10 1/2" x 3/4" (2 L) jelly roll pan. Line with waxed paper and grease the waxed paper. Pour mixture into pan.

BAKE at 375ºF (190ºC) for 12 to 15 minutes or just until set.

IMMEDIATELY loosen cake from edges of pan; invert on tea towel sprinkled generously with icing sugar.

CAREFULLY remove waxed paper. Trim off edges if necessary. Cool.

FILLING:

PLACE steel knife in food processor. Blend chocolate chips and hot coffee until melted. Scrape sides of bowl.

BLEND in egg yolks. Transfer mixture to a small bowl.

BEAT egg whites, cream of tartar and sugar to stiff peaks.

RESERVE 2 tbsp (30 mL) whipping cream for glaze. Beat remaining cream to stiff peaks. Reserve a little for garnish if desired.

FOLD egg whites and whipped cream gently into chocolate mixture.

ASSEMBLY:

LINE a 9" x 5" (2 L) loaf pan with plastic wrap leaving overhang on all sides.

CUT cake into pieces to fit inside bottom, sides and top of pan.

FILL with mousse. Place cake layer on top, pressing down lightly. Cover with plastic wrap. Chill 4 hours or overnight. Unwrap and place on wire rack over waxed paper.

GLAZE:

MELT chocolate and butter together. Stir in reserved cream and liqueur until smooth.

SPREAD glaze over top and sides of loaf pan, covering completely. Decorate with whipped cream and chocolate covered coffee beans, if desired.