Cappuccino mousse cake

 

 I am 100% sure that mousse cakes will ruin my waist line one day. I just can't stop making/eating them. At the moment they are my absolute favourite. 

This little treat consist of four different layers - almond joconde, chocolate cremeux, mascarpone mousse and coffee mousse. 

ALMOND JOCONDE 40x30cm

3 egg whites

15g sugar

100g ground almonds

100g icing sugar

3 eggs

30g plain flour

45g clarified butter 

Preheat the oven to 180C. Whisk the egg whites gradually adding sugar. Set aside. In a separate bowl mix ground almond, icing sugar and eggs until increase in volume (about 3 minutes). Fold in flour. Combine almond flour mixture with egg whites and then fold in melted butter. Spread it on lined witch parchment paper or Silpat sheet pan and bake it for 8min or until set. 

CHOCOLATE CREMEUX

1 leaf gelatine, bloomed

200g whole milk

200g whipping cream

4 egg yolks

65g caster sugar

110g dark chocolate, chopped

50g milk chocolate, chopped

Boil milk and cream together. Beat egg yolks and sugar. Gradually pour the milk over the yolks. Put it back in a pan and cook till 85C. Stir in gelatine. Pour over the chocolate in 3 batches. Refrigerate for about 2h. 

MASCARPONE MOUSSE

3 leaves gelatine, bloomed

103g sugar

35g water

250g whipping cream

5 egg yolks

250g mascarpone

Combine water and sugar in a pan and boil until it reaches 121C. Meanwhile beat the egg yolks and when the syrup is ready pour it over the yolks and continue beating at full speed. It will take about 10min to get the frothy sabayon.

Soften the mascarpone a little, melt gelatine in a microwave. Mix gelatine with sabayon and the gently fold into mascarpone.

Whip the cream and incorporate into rest of the mixture.

It will all depend on the mould you will be using to assemble the cake. I used a 20cm square mould plus 4 little round rings. First 3 layers will have the same size, slightly smaller than finished product (18cm). Lining with acetate will help with removing mould. Put joconde sponge in first, then pipe some chocolate cremeux and then mascarpone mousse. Reserve some for decoration. Leave it in the fridge. Now off to the last step.

COFFEE MOUSSE

4 gelatine leaves bloomed

170g whipping cream

10g coffee beans

180g milk chocolate

180g white chocolate

12g coffee extract

420g whipping cream

Boil 170g cream. Crush coffee beans and put them in boiling cream. Turn off the heat, cover and leave for 1h. Drain. Boil it again, ad gelatine and pour it over chocolate. Stir. Then add coffee extract. Now whip the cream until soft peaks and gently fold it into the rest. 

  

ASSEMBLY

Take the mould out of the fridge and carefully remove it. Place the bigger mould around it and line it with acetate. Now pipe the coffee mousse up to the top. Even it with spatula. 

Leave the whole thing in the freezer to set.    

Decorate it with your leftovers and you are ready to treat yourself!