Café Mousse Cake

Name: Café Mousse Cake
Yield: 8
Ingredients: 2 cups (scant) of strong coffee; 2 cups (scant) of sugar; 1/2 cup (scant) of unsalted butter, softened; 2 large eggs; 2 cups (scant) of all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons instant coffee powder; 2 tablespoons unsweetened cocoa powder; 1 envelope of unflavored gelatin; 1 can of evaporated milk; 1/4 cup (scant) of strong brewed coffee; 200g of melted semisweet chocolate; 1 tablespoon whiskey; 4 large egg whites, beaten until stiff; 2 tablespoons unsalted butter, softened; Mousse; Dissolve the gelatin according to instructions. In a bowl, combine the gelatin, evaporated milk, strong brewed coffee, melted semisweet chocolate, and whiskey. Fold in the beaten egg whites. Refrigerate until set.; Cake; Bake at 180°C for 50 minutes.

1
2 cups (scant) of strong coffee
2
2 cups (scant) of sugar
3
1/2 cup (scant) of unsalted butter, softened
4
2 large eggs
5
2 cups (scant) of all-purpose flour
6
1/2 teaspoon baking soda
7
2 teaspoons instant coffee powder
8
2 tablespoons unsweetened cocoa powder
9
1 envelope of unflavored gelatin
10
1 can of evaporated milk
11
1/4 cup (scant) of strong brewed coffee
12
200g of melted semisweet chocolate
13
1 tablespoon whiskey
14
4 large egg whites, beaten until stiff
15
2 tablespoons unsalted butter, softened
16
Mousse
17
Dissolve the gelatin according to instructions. In a bowl, combine the gelatin, evaporated milk, strong brewed coffee, melted semisweet chocolate, and whiskey. Fold in the beaten egg whites. Refrigerate until set.
18
Cake
19
Bake at 180°C for 50 minutes.

Ingredients

1
2 cups (scant) of strong coffee
2
2 cups (scant) of sugar
3
1/2 cup (scant) of unsalted butter, softened
4
2 large eggs
5
2 cups (scant) of all-purpose flour
6
1/2 teaspoon baking soda
7
2 teaspoons instant coffee powder
8
2 tablespoons unsweetened cocoa powder
9
1 envelope of unflavored gelatin
10
1 can of evaporated milk
11
1/4 cup (scant) of strong brewed coffee
12
200g of melted semisweet chocolate
13
1 tablespoon whiskey
14
4 large egg whites, beaten until stiff
15
2 tablespoons unsalted butter, softened
16
Mousse
17
Dissolve the gelatin according to instructions. In a bowl, combine the gelatin, evaporated milk, strong brewed coffee, melted semisweet chocolate, and whiskey. Fold in the beaten egg whites. Refrigerate until set.
18
Cake
19
Bake at 180°C for 50 minutes.

Directions

1
Combine the coffee and half of the sugar in a saucepan and bring to a boil
2
In a stand mixer, beat the butter and the remaining sugar
3
Add the eggs, flour, baking soda, and instant coffee powder
4
Mix well
5
Alternate with the coffee and chocolate
6
Pour into a greased mold and bake at 180°C for 50 minutes
7
Mousse
8
Dissolve the gelatin according to instructions
9
In a bowl, combine the gelatin, evaporated milk, strong brewed coffee, melted semisweet chocolate, and whiskey
10
Fold in the beaten egg whites
11
Refrigerate until set
12
Cake
13
Cut the cake in half and fill
14
Cobertura
15
Melt the chocolate in a double boiler, then mix in the butter and strong brewed coffee
16
Add the evaporated milk and mix well
17
Refrigerate until chilled
18
Beat in a stand mixer for three minutes and cover the cake.