4 eggs ½ cup sugar 2/3 cup all purpose flour ¼ cup unsweetened cocoa ¼ cup Kahlua or Tia Maria Mousse: 2 tbsp dark roasted coffee beans (finely ground) 1 ½ cups heavy cream ½ cup sugar ½ cup brewed dark roast coffee 4 egg yolks
Preheat oven to 350 degrees Grease and flour one 8 inch square, and one 9 inch round cake pan Place eggs and sugar in pan Place pan over pan of boiling water, whisk until thick
Remove from heat and whisk until stiff enough to leave trail by whisk Fold in flour and cocoa Pour 1/3 mixture into square pan, and remainder in round pan Bake square pan 15 minutes or until firm Bake round pan 30 minutes, or until firm After cooling, slice round cake in half horizontally Place bottom half back in pan, sprinkle with Kahlua or Tia Maria Trim edges of square cake, use edges to line sides of pan Place coffee for mousse in bowl Heat ¼ cup of cream to almost boiling point, pour over coffee Allow to set 5-6 minutes, then strain off coffee Place sugar in brewed coffee, heat until sugar dissolves Heat to boiling, remove when heat reaches 225 degrees F Cool for 5 minutes, add egg yolks, whisk until very thick Add remaining cream, whip until soft peaks form Spoon into cake shell, place in freezer for 20 minutes Sprinkle remaining liquor over other cake Place on top of mousse, return to freezer for 4 hours Dust with powdered sugar
Preheat oven to 350 degrees Grease and flour one 8 inch square, and one 9 inch round cake pan Place eggs and sugar in pan Place pan over pan of boiling water, whisk until thick
Remove from heat and whisk until stiff enough to leave trail by whisk Fold in flour and cocoa Pour 1/3 mixture into square pan, and remainder in round pan Bake square pan 15 minutes or until firm Bake round pan 30 minutes, or until firm After cooling, slice round cake in half horizontally Place bottom half back in pan, sprinkle with Kahlua or Tia Maria Trim edges of square cake, use edges to line sides of pan Place coffee for mousse in bowl Heat ¼ cup of cream to almost boiling point, pour over coffee Allow to set 5-6 minutes, then strain off coffee Place sugar in brewed coffee, heat until sugar dissolves Heat to boiling, remove when heat reaches 225 degrees F Cool for 5 minutes, add egg yolks, whisk until very thick Add remaining cream, whip until soft peaks form Spoon into cake shell, place in freezer for 20 minutes Sprinkle remaining liquor over other cake Place on top of mousse, return to freezer for 4 hours Dust with powdered sugar
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