Mocha Mousse Cake
Granted, most of the dessert recipes you'll see here will involve chocolate but this has to be one of my favourites. It's sooo tasty, gluten free, lasts a few days and is really quick and easy to make. Plus- it's a mocca mousse cake, so.... nough said.
Because this is so rich,it will serve 8 people. You can serve it with cream, mascarpone or ice-cream. This will take you 30 minutes to start and get out of the oven,but does need at least an hour in the fridge to set. This cake is so quick and easy and such a crowd pleaser! the only reason i don't make this cake more often is... Well... You'll see the ingredients in a minute..
Ingredients
500g dark chocolate (55%)
3 Tbs strong coffee (2 Tsp coffee essence)
125g butter
4 eggs
1 Tbs caster sugar
1Tbs plain flour (gluten free)
Method
preheat oven to 220C, fan forced. Grease and line the base of a 20cm round spring form cake pan, with non stick baking paper.
Melt the chocolate, coffee essence and butter. You can do this in a bowl over a saucepan of water. (I have induction cooktop and one of the benefits is I can do this without the risk of burning the chocolate, if i keep the setting on 1-2). Set aside and cool slightly. (PIcture 1)
Beat the eggs and sugar on high for 10 minutes, until very thick and pale. (Picture 2)
Gently fold in the flour and then the chocolate mixture, until combined. (Picture 3)
Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes.
Remove from the oven and run a knife around the edge of the cake. Remove the collar from the cake pan and put the cake in the fridge for 1 hour, to set the middle of the cake.
Bring out half an hour before serving to get the cake to room temperature.
Tips
The better the quality of chocolate, the better tasting this cake will be, given it is basically chocolate and butter..
I sometimes mix in a shot of espresso into the mascarpone or clotted cream to serve with this and the combo of coffee and chocolate is sooo good!
