Creamy and decadent coffee & chocolate mousse dessert in the shape of cake. The base for the cake is a thin layer mostly made of wheat flour, sugar, plantbased milk, oil and mineral water. There is a bit of instant coffee powder in it that elevates the flavour. The cake batter is simple to make though it requires a stand mixer. Cake base should be baked in a preheated oven at 180 degrees Celsius for 12 min.
Coffee chocolate mousse is simple to prepare especially with store bought cream cheese. I used homemade cashew cheese that I prepared just before making the batter. I used 160 gr of raw cashews and soaked them in hot boiling water for 1 hour and 30 min. After draining I blended them with 1.1 dcl of water into a silky smooth cream paste.
Using a high speed blender is necessary to reach the perfect smoothness of cream cheese.
To make a smooth mousse I used a stand mixer to blend all ingredients together, then poured it over the cake base and set it in the freezer overnight.
Mirror glaze is basically made of sugar syrup, cocoa powder and agar as a stiffener. Once it’s made it should cool down but not totally and poured over the frozen cake while still having runny consistency.
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