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Coffee Mousse Cake

 
Coffee Mousse Cake
Image ©
 
One serving costs about $1.4

$1.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert
spoonacular Score:32%

Spoonacular Score: 32%

 

Coffee Mousse Cake might be just the dessert you are searching for. This recipe makes 12 servings with 446 calories, 10g of protein, and 23g of fat each. For $1.4 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of brandy, tbsp water, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 28%, this dish is rather bad. Users who liked this recipe also liked Dark Chocolate and White Coffee Mousse Cake, Chocolate Spider Cake with Caramel-Coffee Mousse, and Coffee Mousse.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.25 cups
1.25 cups all purpose flour
all purpose flour
1.75 tsps
1.75 tsps baking powder
baking powder
0.5 Tbsps
0.5 Tbsps brandy
brandy
1 Tbsp
1 Tbsp brandy
brandy
0.25 cup
0.25 cup brown sugar
brown sugar
0.25 cup
0.25 cup brown sugar
brown sugar
1.5 cups
1.5 cups cottage cheese
cottage cheese
1 pinch
1 pinch cream of tartar
cream of tartar
8 ounces
8 ounces dark chocolate
dark chocolate
4
4 egg whites
egg whites
3
3 eggs
eggs
2 Tbsps
2 Tbsps gelatin
gelatin
2 Tbsps
2 Tbsps coffee
coffee
0.5 cup
0.5 cup milk
milk
0.67 cup
0.67 cup milk
milk
1 Tbsp
1 Tbsp raspberry sauce
raspberry sauce
0.25 tsps
0.25 tsps salt
salt
0.5 cup
0.5 cup sugar
sugar
0.75 cup
0.75 cup tbsp sugar
tbsp sugar
0.75 cup
0.75 cup unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
2 Tbsps
2 Tbsps vanilla extract
vanilla extract
0.25 cup
0.25 cup tbsp water
tbsp water
0.25 cup
0.25 cup water
water
1.25 cups all purpose flour
1.25 cups
all purpose flour
1.75 tsps baking powder
1.75 tsps
baking powder
0.5 Tbsps brandy
0.5 Tbsps
brandy
1 Tbsp brandy
1 Tbsp
brandy
0.25 cup brown sugar
0.25 cup
brown sugar
0.25 cup brown sugar
0.25 cup
brown sugar
1.5 cups cottage cheese
1.5 cups
cottage cheese
1 pinch cream of tartar
1 pinch
cream of tartar
8 ounces dark chocolate
8 ounces
dark chocolate
4 egg whites
4
egg whites
3 eggs
3
eggs
2 Tbsps gelatin
2 Tbsps
gelatin
2 Tbsps coffee
2 Tbsps
coffee
0.5 cup milk
0.5 cup
milk
0.67 cup milk
0.67 cup
milk
1 Tbsp raspberry sauce
1 Tbsp
raspberry sauce
0.25 tsps salt
0.25 tsps
salt
0.5 cup sugar
0.5 cup
sugar
0.75 cup tbsp sugar
0.75 cup
tbsp sugar
0.75 cup unsalted butter
0.75 cup
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
2 Tbsps vanilla extract
2 Tbsps
vanilla extract
0.25 cup tbsp water
0.25 cup
tbsp water
0.25 cup water
0.25 cup
water

Equipment

food processor
food processor
offset spatula
offset spatula
wire rack
wire rack
pastry brush
pastry brush
wooden spoon
wooden spoon
bread knife
bread knife
toothpicks
toothpicks
microwave
microwave
oven
oven
cake form
cake form
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl
food processor
food processor
offset spatula
offset spatula
wire rack
wire rack
pastry brush
pastry brush
wooden spoon
wooden spoon
bread knife
bread knife
toothpicks
toothpicks
microwave
microwave
oven
oven
cake form
cake form
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. For the cake
  2. Preheat the oven to 350F. Butter a 9-inch cake pan.
  3. In a bowl, sift together the flour, baking powder, and salt and whisk together.
  4. Cream the butter and the 3/4 cup of sugar, with a mixer or a heavy wooden spoon. Whisk in the egg yolks, the milk and the vanilla extract until the mixture is smooth. Whisk in the flour mixture, 1/2 cup at a time. Dont overwork.
  5. Beat the egg whites and cream of tartar for about 2 minutes until soft peaks. Then add the remaining 3 tbsp of sugar and beat until medium peaks.
  6. Whisk one-forth of the egg mixture into the butter mixture to lighten it. Fold the rest of the egg white mixture with a rubber spatula. Spread the batter in the cake pan, and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for 5 minutes in a cake pan and then transfer to a cooling rack to cool completely.
  8. When the cake is at a room temperature, insert 4 toothpicks on 4 sides of the cakes, to mark the middle. With a long bread knife, cut the cake into 2 halves lengthwise along the toothpicks.
  9. For the syrup
  10. Mix the sugar with the water and the brandy thoroughly until all the sugar is dissolved. Place in the fridge until the cake is ready to assemble. When the coffee mousse is ready using a pastry brush spread the syrup over the 2 halves and let soak for 3-5 minutes before adding the mousse.
  11. For the mousse
  12. Soak gelatin in 1/4 cup water for 3 minutes, heat it up in a microwave for 1/2 minute. Let it sit for 3 minutes, the gelatin water will become completely clear.
  13. Add instant coffee into 2 tbsp of warm water, stir till melts.
  14. In a food processor or a blender, process the cottage cheese until smooth. Add the brandy, the coffee, the vanilla essence, 1/4 cup of sugar and the gelatin and blend to uniform consistency.
  15. Whisk 4 egg whites with cream of tartar until soft peaks. Add the remaining 1/4 cup of sugar and beat until medium peaks. Fold the egg whites into the cheese mixture.
  16. Spread 1/2 of the mousse over the first layer of the cake, once its soaked with the syrup. Place the second cake layer on top of the mousse and spread the remaining mousse over the top and along the sides. It is very convenient to use an offset spatula to smoothen the mousse.
  17. Chill the cake in the fridge for about 3 hours until the mousse sets.
  18. For the ganache
  19. Break the chocolate into small pieces. Pour the raspberry syrup over the chocolate.
  20. In a small saucepan heat the milk until simmers. Pour the milk over the chocolate and stir until the chocolate melts and the mixture is of uniform consistency.
  21. Let the ganache cool for about 5 minutes until only slightly warm and pour over the cake. Do not pour hot ganache because it could melt the mousse.
  22. Chill the cake for another 3 hours.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.41
Ingredient
1.25 cups all purpose flour
1.75 teaspoons baking powder
½ tablespoons brandy
1 tablespoon brandy
¼ cups brown sugar
¼ cups brown sugar
1.5 cups cottage cheese
1 pinch cream of tartar
8 ounces dark chocolate
4 egg whites
3 eggs
2 tablespoons gelatin
2 tablespoons coffee
½ cups milk
⅔ cups milk
1 tablespoon raspberry sauce
½ cups sugar
¾ cups tbsp sugar
¾ cups unsalted butter
1 teaspoon vanilla extract
2 tablespoons vanilla extract
Price
$0.21
$0.05
$0.23
$0.46
$0.18
$0.18
$1.70
$0.07
$6.32
$0.73
$0.72
$0.99
$0.20
$0.17
$0.22
$0.50
$0.14
$0.21
$1.46
$0.30
$1.94
$16.96

Nutritional Information

Quickview
462 Calories
10g Protein
22g Total Fat
52g Carbs
2% Health Score
Limit These
Calories
462k
23%

Fat
22g
35%

  Saturated Fat
13g
83%

Carbohydrates
52g
18%

  Sugar
37g
41%

Cholesterol
79mg
27%

Sodium
252mg
11%

Alcohol
1g
8%

Caffeine
41mg
14%

Get Enough Of These
Protein
10g
21%

Manganese
0.49mg
25%

Selenium
15µg
22%

Copper
0.41mg
21%

Phosphorus
184mg
18%

Iron
3mg
18%

Vitamin B2
0.27mg
16%

Magnesium
58mg
15%

Calcium
123mg
12%

Vitamin A
499IU
10%

Fiber
2g
10%

Vitamin B1
0.14mg
9%

Potassium
309mg
9%

Folate
33µg
8%

Zinc
1mg
7%

Vitamin B12
0.43µg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.6mg
6%

Vitamin D
0.72µg
5%

Vitamin E
0.6mg
4%

Vitamin B6
0.06mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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