If you love coffee, this cake is for you! Served with a good cup of coffee of course☕️
Make the brownie bottom - What you need
- 100 g dark chocolate
- 100 butter
- 2 eggs
- 170 g of sugar
- 120 g wheat flour
- 1/2 tsp baking powder
- 1 dl coarsely chopped pecans
How to make it:
- Preheat the oven to 150°C.
- Finely chop the chocolate and melt the butter.
- Pull the pan off the heat and add the chocolate.
- Stir until the chocolate has melted.
- Whisk in the eggs one by one, stir in the sugar and the other dry ingredients.
- Grease a round springform pan with a diameter of about 20 cm and cover the bottom with baking paper. Pour the batter into the mold and spread it out in the mold.
- Bake the cake for approximately 45 minutes, and cool in the tin at room temperature.
Make the chocolate and coffee mousse - What you need
- 1 dl gunpowder strong coffee
- 150 g milk chocolate
- 100 g dark chocolate
- 3 gelatin plates
- 0.5 dl milk
- 2 tsp sugar
- 1 pinch of flake salt
- 3 dl of heavy cream
How to make it:
- Brew strong coffee.
- Finely chop the chocolate and set aside.
- Soak the gelatin in plenty of cold water for about 10 minutes.
- Heat coffee, milk and sugar in a saucepan until it smokes. Remove the pan from the heat, squeeze the water out of the gelatin sheets and stir them into the hot milk.
- Then stir in the chopped chocolate and flaky salt. Stir until the chocolate has melted and you have a smooth mixture.
- Set aside to cool to lukewarm.
Make chocolate sauce - What you need
- 100 g dark chocolate
- 50 g milk chocolate
- 0.5 dl heavy cream
- 0.5 gunpowder strong coffee
- 50g pecans
How to make it:
- Whip the cream to a soft cream.
- Mix together the chocolate mixture.
- Pour the mousse into the cake tin and put the tin in the fridge.
- Let the mousse cake cool until it is completely cold and has set.
- Chop the chocolate and pour it into a bowl.
- Heat the cream and coffee until steaming and pour over the chocolate.
- Leave for a couple of minutes before stirring to a smooth and smooth sauce.
Take the cake out of the freezer or fridge and remove the cake tin. Place the cake on a plate and pour the glaze over the top.
Sprinkle over some pecans.
See how to make our lovely coffee mousse cake