Caffè Latte Mousse Cake

Light and sweet dessert with a little bitter taste of the coffee. Absolutely gorgeous.

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Ingredients and Instructions:

Brownie layer

  • 40 g dark chocolate
  • 40 g butter
  • 30 g sugar
  • 1 egg
  • 30 g flour
  • 10 g cocoa powder
  • pinch of salt

Melt the chocolate and the butter over a pot of lightly steamed water.
Beat the egg yolks and the sugar until the cream will be pale and fluffy, then add the flour and cocoa. Stir well the mixture with the melted chocolate and spoon it into a 7cm x 18 cm round cake pan and bake it for 15-20 minutes at 180°C.
After chill the cake, put it back to the cake pan and prepare the first mousse layer.

Coffee mousse layer

  • 40 ml strong coffee
  • 50 g milk chocolate
  • 40 g white chocolate
  • 2 egg yolks
  • 30 g sugar
  • 200 ml heavy cream (32-35%)
  • 5 g gelatin

Melt the chocolates over steam.
Beat the eggs with the sugar, then add the coffee and melted chocolate into it.
Warm up about 50 ml cream and mix it well with gelatin, then mix it with the chocolate cream.
Whisk the heavy cream and combine gently with the base cream.
Pour over the top of the brownie and chill it for 1-2 hours.

Coffee jelly layer

  • 80 ml strong hot coffee
  • 70 g condensed milk
  • 4 g gelatin

Mix one half of the coffee with the condensed milk, other half with the gelatin, then combine the two mixture.
Pour it the top of the mousse and refrigerate it for 1/2-1 hours.

White chocolate mousse layer

  • 90 g white chocolate
  • 2 egg yolks
  • 35 g sugar
  • 200 ml heavy cream (32-35%)
  • 5 g gelatin

Melt the chocolate over steam.
Beat the eggs with the sugar, then add the melted chocolate into it.
Warm up about 50 ml cream and mix it well with gelatin, then combine with the chocolate cream.
Whisk the heavy cream and mix gently with the base cream.
Pour over the top of the jelly and chill it for 1-2 hours.

Coffee jelly layer 2

  • 80 ml strong hot coffee
  • 15 g condensed milk
  • 3 g gelatin

Stir well half of the hot coffee with the gelatin then mix with the condensed milk and the remaining coffee.
Pour it the top of the mousse and refrigerate it 1/2-1 hours.

When the cake is done, remove the cake ring and decorate the top.

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