chocolate espresso mousse

Categories
Beverages
Chocolate
Desserts
Yield
1 Servings
MeasureIngredient
  Butter flavor no-stick cooking spray
⅓ cup Chocolate graham cracker crumbs
1 cup Whole milk; (not 1 or 2% low-fat)
1¼ cup Granulated sugar
2 tablespoons Plus 1 teaspoon espresso coffee powder
2 tablespoons Unsalted butter; cut up
3 ounces Semisweet chocolate; chopped
2 larges Eggs plus 1 large egg white
2 teaspoons Vanilla extract
½ cup Unsifted unsweetened Dutch-processed cocoa
1⅓ cup Unsifted all-purpose flour
½ teaspoon Baking powder
½ teaspoon Salt

CRUST

BATTER

Crust: Coat the inside of a 8-inch springform with cooking spray, add the crumbs, and rotate and tilt the pan until the entire inside is covered.

Spread any excess over the pan bottom. Cut a piece of heavy-duty aluminum foil about 16 inches square, set the pan in the center of the foil, and pleat and crimp the foil tightly against the pan. This will prevent water from seeping into the pan during baking in the water bath.

Batter: Position a rack in the center of the oven and preheat to 325 degrees.

In a large saucepan, combine the milk, sugar, coffee powder, butter, and chocolate. Set over very low heat and stir until the sugar dissolves and the solids are melted. Do not boil. Remove from the heat and set aside to cool until no longer hot to the touch.

In a large mixing bowl, lightly whisk together the eggs, and egg white, and vanilla; set aside. Place a sifter over a second bowl and measure into it the cocoa, flour, baking powder, and salt. Sift dry ingredients into the bowl and set this aside also.

Test the temperature of the chocolate liquid; if cool to the touch whisk a little chocolate into the egg mixture to warm it slightly, then whisk all the eggs into all the chocolate and blend well. Whisk this mixture into the dry ingredients. When thoroughly blended pour the batter into the prepared pan.

Set the pan in the center of a roasting pan and add hot water until it reaches about one third up the side of the pan. Set both pans in the oven and bake for 50 to 55 minutes, until the top is raised, and shiny, and slightly springy when pressed with finger. A cake tester inserted about 1 inch in from the edge will come out with a few moist crumbs attached.

Remove the pan from the water bath, cool on a wire rack for about 20 minutes, then peel away foil. Allow to cool for at least 1 hour before seving, or refrigerate overnight. To serve, remove the side of the springform pan, leaving the cake on the pan bottom. You can sift on a light dusting of cocoa or powdered sugar just before serving if you wish. This cake is about 50% less in fat than the classic chocolate mousse cake. I like it.

By ConnieJo <clonnie@...> on Nov 30, 1997

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