CHOCOLATE COFFEE MOUSSE CAKE

Preparation Method :

• Preheat the oven to 375°F.
• Prepare the cake: In a large- bowl, beat the eggs with an electric mixer until lightly foamy.
• Gradually add the sugar and continue to beat until the mixture is thick and foamy.
• Fold in the flour and coffee with a rubber spatula and mix until smooth and brown.
• Pour the batter into the pan.
• Bake for 20 minutes.
• Remove the cake from the oven and set aside to cool to room temperature.
• Prepare the mousse: In a large- bowl, beat the egg whites with an electric mixer on high, until they begin to become stiff.
• Gradually add the sugar while continuing to mix, until the mixture forms stiff peaks.
• Another stunning, creamy creation, this spectacular dessert is something to make when company is coming.
• In a separate bowl, whip the cream with an electric mixer until it forms stiff peaks.
• Fold the cream into the egg whites using a rubber spatula, then fold in the liqueur. Mix until smooth and blended.
• Assemble the cake: Cut the cake horizontally in two equal halves. Set aside the top half.
• Spoon A of a cup of the grated chocolate in the center of the bottom half of the cake.
• Spread half the mousse evenly over the top and sides of the bottom half of the cake.
• Place the top half of the cake on top of the bottom and sprinkle ¼ of a cup of the grated chocolate on top.
• Spread the remaining mousse evenly over the cake.
• Transfer the cake to the freezer for 2 hours.
• Remove from the freezer and decorate with the remaining grated chocolate.
• Serve immediately. Store the cake for up to 3 days in the refrigerator.