Coffee Mousse Cake
Ingredients
- 3.3 pcEgg (fresh)
- 93.3 gWhite sugar (granulated)
- 40 gWheat flour (sifted)
- 166.7 mlLiquid cream (well chilled)
- 13.3 gGround coffee (dark roast)
- 4 gGelatin (rehydrated)
- 33.3 mlMineral water (boiling)
- 6.7 gUnsalted butter (softened for the mold)
- 3.3 gUnsweetened cocoa powder (for garnish)
Method
A dense coffee mousse that melts instantly, set on a soft sponge base. The bitterness of the roasted bean balances the sweetness of the whipped cream.
- 1
Whisk 2 eggs with 60g of sugar until the mixture pales and triples in volume. Gently fold in 60g of sifted flour. Spread on a buttered tray and bake at 180°C for 10 to 12 minutes until light gold and springy.
- 2
Infuse the ground coffee in 50ml of boiling water to get a strong concentrate. Strain, then dissolve the pre-soaked gelatin into the hot liquid. The mixture must be perfectly smooth.
- 3
Whisk 3 egg yolks with 80g of sugar over a bain-marie. Pour in the coffee-gelatin mixture and whisk until the preparation coats the back of a spoon. Let cool slightly without letting it set.
- 4
Whip the very cold heavy cream until stiff peaks form. Gently fold it into the coffee mixture using a spatula, lifting the mass to preserve the air bubbles.
- 5
Cut the sponge to fit your mold. Pour the mousse over it and smooth the surface with a spatula. Chill for at least 4 hours so the mousse reaches its final texture.
Frequently asked questions
How do you get this dish right?
- For a stable mousse, use cream with at least 30% fat content.
- Do not overwork the mixture once the whipped cream is added, or the mousse will collapse.
- The cake is better the next day, as the coffee aromas have time to soak into the sponge.
How long does this dish keep?
Store in the refrigerator under a cake dome. Keeps for up to 48 hours to maintain the airy texture.
