Chocolate espresso mousse cake

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Ingredients: 
  • 6 eggs separated
  • ½ cup (80g) icing sugar mixture
  • ¼ cup (25g) cocoa powder
  • 2 tablespoons cornflour
  • 150g dark eating chocolate, melted
  • 1 tablespoon water
  • 1 tablespoon instant coffee powder
  • 1 tablespoon hot water
  • 3 cups (750ml) thickened cream
  • 450g dark eating chocolate, melted, extra
  • 2 teaspoons cocoa powder, extra
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Preparation: 

Preparation time 40 minutes (plus refrigeration time). Cooking time 15 minutes.

1. Preheat oven to moderate. Grease 25cm x 30cm swiss roll pan; line base and two long sides with baking paper.

2. Beat egg yolks and sugar with electric mixer until soft peaks form. Fold egg whites, in two patches, into chocolate mixture. Spread mixture into prepared pan; bake, uncovered in moderate oven about 15 minutes. Turn cake onto baking paper lined rack to cool.

3. Grease 23cm springform tin; line side with baking paper, extending paper 5cm above edge of tin. Cut 23cm-diameter circle from cooled cake; place in prepared tin. Discard remaining cake.

4. Dissolve coffee in the hot water in small jug; cool. Beat cream and coffee mixture in medium bowl with electric mixer until soft peaks form. Fold in cooled extra chocolate.

5. Pour coffee mixture over cake in tin, cover; refrigerate about 3 hours or until set.

6. Transfer cake from tin to serving plate; dust with sifted extra cocoa.

Serves 12.