Café Gourmand
Ingredients
- 30 gGround coffee (for espresso)
- 100 gDark chocolate (chopped)
- 3 pcEgg (fresh)
- 50 gWhite sugar (granulated)
- 50 gWheat flour (sifted)
- 50 gUnsalted butter (melted)
- 100 gStrawberry (hulled)
Method
A strong espresso served with creamy chocolate mousse, a golden mini-cake, and fresh strawberries. A balance between coffee bitterness and sweet delicacies.
- 1
Melt the dark chocolate in a bain-marie. Separate egg whites from yolks. Whisk the whites until stiff peaks form with a pinch of salt. Stir yolks into the smooth melted chocolate, then gently fold in the whites with a spatula until airy and combined. Chill.
- 2
Mix wheat flour, white sugar, and one egg. Add melted butter. Pour into small molds. Bake at 180°C until the crust is golden and a knife tip comes out clean.
- 3
Prepare a short espresso with the ground coffee. Arrange a small glass of mousse, a mini-cake, and some sliced fresh strawberries on a plate. Serve the coffee piping hot.
Frequently asked questions
How do you get this dish right?
- For the mousse, use room temperature eggs for better volume in the whites.
- Do not overbake the mini-cakes; they should remain moist in the center.
- Serve the coffee at the very last second to preserve its aroma.
How long does this dish keep?
The mousse keeps for 24h in the fridge. Cakes can be stored for 2 days in an airtight container.
