Chocolate Mousse Cake

1. 1

   To make the frosting, heat the cream and coffee beans in a saucepan, remove from the heat and allow to infuse for 5 mins. Strain the cream through a sieve into a different saucepan, heat again, add the milk chocolate and stir until melted. Pour into a clean, dry bowl and cool. Cover and chill for 4 hours or overnight.

2. 2

   Preheat the oven to 350u00b0F. Melt the dark chocolate in a bowl set over a pan of simmering water. Cool for 5 mins.

3. 3

   Meanwhile, place the egg whites in a bowl with 5 tbsp cold water and the vanilla extract. Beat with a hand mixer until stiff peaks form. Gradually add the sugar and salt while continuing to beat. Add the egg yolks one at a time beating well between each addition. Stir in the melted dark chocolate.

4. 4

   In a separate bowl, mix together the cocoa powder, flour and baking powder. Using a spatula, stir into the egg mixture. Spoon into a springform pan and smooth the top. Bake for 20-25 mins, until a wooden skewer comes out clean. Cool in the pan on wire rack. Remove from the pan and cut in half horizontally.

5. 5

   Whisk the frosting until spreadable. Sandwich the cakes together with half the frosting, then spread the rest on top. Dust the cake with cocoa powder just before serving.

* Per serving · 4 servings · Values may vary.

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