Coffee Recipes

Chocolate Mousse Cake

Servings: 12

Method

Preheat the oven to 180 ⁰C. Grease 12 ramekin dishes and cover the bottoms with greaseproof paper.

 

Put the flour and the cocoa powder into a mixing bowl and make a little hole in the middle and put to one side. Slowly heat the butter, sugar, chocolate and coffee, stirring constantly until you achieve a thick, smooth consistency.

Pour this into the mixing bowl with the flour and the cocoa powder and carefully mix together with the dry ingredients.

Next, beat in the egg, a little at a time.  Spoon two tablespoons into each ramekin and cook for 8 minutes so that the cakes stay moist but are light and well risen.  Leave the little cakes to cool down and become firm for 30 minutes.

Decoration

Removes the cakes from the ramekin dishes and add a raspberry and a blackberry and sprinkle with cocoa powder.

     

Ingredients

  • 175g (6oz) self raising flour
  • 1 tablespoon of cocoa powder
  • 120g (4oz) butter
  • 60 g (2oz) sugar
  • 120 g (4oz) dark Chocolate high (70% Cocoa Solids)
  • 150ml (5 fl oz) of strong black coffee (1 part Espresso to two parts water) 300ml (10 fl oz) Water
  • 1 egg
  • 12 Raspberries & Blackberries
  • Cocoa Powder for decoration