Coffee Mousse Cake

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.

• Prep time: 30 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 335
• Protein: 9 g
• Carbs: 34 g
• Fat: 18 g

Ingredients

• 3.3 piece Egg ( fresh )
• 93.3 g White sugar ( granulated )
• 40 g Wheat flour ( sifted )
• 166.7 ml Liquid cream ( well chilled )
• 13.3 g Ground coffee ( dark roast )
• 4 g Gelatin ( rehydrated )
• 33.3 ml Mineral water ( boiling )
• 6.7 g Minimum butter sweet ( softened for the mold )
• 3.3 g Unsweetened cocoa powder optional ( for garnish )

Instructions

1. Preparing the sponge

   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. Coffee infusion

   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. Mousse base

   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. Folding the mousse

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator under a cake dome. Keeps for up to 48 hours to maintain the airy texture.