I’m going to share one of my treasured desserts. It’s flourless YEAH! and super chocolatey and rich. It melts in your mouth and leaves you longing for more. I managed to lick the knife clean.
From my all time favourite Chef and blogger David Lebovitz breathes this amazing Chocolate Espresso Mousse Cake. If you love chocolate, I guarantee you’ll love this! Best to eat the cake cold or if you like a harder texture, put it in the freezer and enjoy it like an ice cream.
Chocolate Espresso Mousse Cake (Adapted from David)
12 ounces (340 gr) bittersweet chocolate, chopped
1/4 cup (60 ml) heavy cream
2/3 cup (160 ml) brewed (extracted) espresso
5 large eggs, at room temperature
pinch of salt
1/2 cup (100 gr) sugar
1/2 cup of raisins soaked with rum
1. Lightly butter a 9-inch (23 cm) spring form pan and wrap the outside of the pan with aluminum foil, to seal it watertight. Set the cake pan in a larger pan, such as a roasting pan, large enough to make a water bath or bain marie.
2. Preheat the oven to 325 F (160 C).
3. Put the chopped chocolate with the cream and espresso in a large heatproof bowl.
4. Set the chocolate over a saucepan of simmering water, stirring gently until melted and smooth. Remove from heat.
5. In a standing electric mixer, whip the eggs, salt, and sugar and whip on high speed until they hold their shape, about 5 minutes.
7. Fold half of the whipped eggs into the chocolate, then finish with the remaining eggs.
8. Scrape the batter into the prepared cake pan. Add warm water to the roasting pan so that it reaches half-way up the outsides of the spring form pan, creating a water bath.
9. Bake for 50 minutes to 1 hour, until the cake is slightly firm, but will still feel soft in the center.
10. Remove the cake pan from the water bath and set on a cooling rack until room temperature.
11. Topped with rum soaked raisins and any fruits 🙂
To serve: Slide a knife along the outside edge of the cake pan to release it from the pan. Release the outside ring of the spring form cake pan. Can be served at room temperature or chilled.
Because the cake is delicate, slice it with a thin, sharp knife dipped in very hot water and wiped clean before making the next slice.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures