Chocolate mousse cake with coffee jelly

Chocolate mousse cake with coffee jelly

For all coffee and chocolate lovers, this cake is a true delicacy, a feast of flavors that will indulge all the senses. Whether you want to impress at a party or simply treat yourself on a relaxing afternoon, this creamy and aromatic dessert is sure to become a favorite recipe. Let's discover together how to prepare this refined cake, step by step.

Total preparation time: 4 hours (plus 1 hour for jelly)
Number of servings: 10-12

Ingredients

For the base:
- 4 eggs (preferably at room temperature)
- 175 g sugar
- 2 packets of vanilla sugar
- 4 tablespoons of oil (opt for sunflower or corn oil for a neutral taste)
- 150 g flour (white wheat flour or cake flour)
- 3 teaspoons of instant coffee (about 3 packets)
- 1 packet of baking powder

For the coffee jelly:
- 450 ml coffee (preferably espresso for a stronger taste)
- 15 g finely crushed gelatin
- 3 tablespoons of sugar

For the chocolate mousse:
- 250 g dark chocolate (70-80% cocoa)
- 50 ml chocolate liqueur or 30 ml brandy
- 4 egg yolks (also at room temperature)
- 100 g sugar
- 1 packet of vanilla sugar
- 150 ml milk
- 10 g finely crushed gelatin (about 1 packet)
- 400 ml heavy cream (with at least 30% fat content)

For decoration:
- Chocolate glaze (optional)
- Chocolate truffles (optional)

Preparation

Step 1: Preparing the base

1. Start by preheating the oven to 180°C. Prepare a 26 cm diameter pan, greased with butter and dusted with flour.
2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy. Then, gradually add the sugar and vanilla sugar, continuing to mix until you achieve a stiff, glossy meringue.
3. Add the oil and gently mix to incorporate. Then, fold in the egg yolks, mixing delicately with a spatula.
4. In another bowl, mix the flour with the instant coffee and baking powder. Sift this mixture over the egg mixture, adding it gradually and gently mixing to avoid losing air from the meringue.
5. Pour the mixture into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Step 2: Preparing the coffee jelly

1. While the base is baking, prepare the coffee jelly. Bring the coffee to a boil and add the sugar, stirring well.
2. Hydrate the gelatin in 100 ml of cold water for 5 minutes. After it has hydrated, add the gelatin to the hot coffee and stir until completely dissolved.
3. Pour the jelly into silicone molds (for example, muffin molds) and leave in the freezer for 1 hour or until well set.

Step 3: Preparing the chocolate mousse

1. In a bowl, whisk the egg yolks with the sugar and vanilla sugar until the mixture doubles in volume and becomes creamy.
2. Add the milk in a thin stream and place the mixture over heat, stirring continuously. When it starts to warm up, add the chopped chocolate and stir until completely melted.
3. Remove from heat and add the liqueur. Hydrate the gelatin in 50 ml of cold water for 5 minutes and add it to the chocolate mixture, stirring until dissolved.
4. Whip the cream until firm and then gently fold in the cooled chocolate mixture, using a spatula to keep the mixture airy.

Step 4: Assembling the cake

1. Once the base has cooled, cut it in half horizontally. Place one half on a serving platter and surround it with a removable ring.
2. Remove the jelly from the molds and place it around the base. From the second half of the base, cut a smaller circle and place it in the center of the jelly.
3. Add 3/4 of the chocolate mousse over the jelly, smoothing it out. Place the second base on top and cover with the remaining mousse.
4. Leave the cake in the refrigerator for a minimum of 3-4 hours to set.

Step 5: Decorating the cake

1. Once the cake has set, you can decorate it with melted chocolate glaze and chocolate truffles or other preferred toppings.
2. Serve with great appetite, savoring every bite of this decadent cake!

Practical tips

- Soaking syrup: If you want a moister base, you can soak the base with a syrup made from 3 tablespoons of caramelized sugar extinguished with 250 ml of water. This will add a special flavor and enhance the coffee aroma.
- Choosing ingredients: Use high-quality chocolate for the mousse, as the final taste will depend heavily on it. A good chocolate liqueur can work wonders in this dessert.
- Alcohol-free version: You can omit the liqueur or replace it with vanilla extract for an alcohol-free version.

Nutritional benefits

This cake is not only delicious but also relatively rich in nutrients, thanks to its ingredients. Dark chocolate is full of antioxidants, and coffee has stimulating properties. Eggs and cream provide proteins and healthy fats, and sugar can be replaced with natural sweeteners for a healthier version.

Frequently asked questions

1. Can I use white chocolate?
- Yes, but keep in mind that the taste of the cake will change. White chocolate is sweeter and will not provide the same bitterness as dark chocolate.

2. How long can the cake be kept?
- The cake can be stored in the refrigerator for 3-4 days, but it is best consumed sooner.

3. What can I use instead of gelatin?
- You can use agar-agar as a vegetarian alternative, ensuring you follow the correct proportions.

This chocolate mousse cake with coffee jelly is truly a culinary masterpiece worth trying. Not only will it delight the palate, but it will also bring a smile to the faces of your loved ones. Enjoy it and savor every bite!