Chocolate Mousse Cake

Prepare this recipe the night before

Preheat oven to 100°C (very low)

MAKE THE WHIP: in a mixer, beat egg whites with cream of tartar or baking powder until stiff and shiny

Add granulated sugar, 2 tablespoons at a time, beating until stiff and shiny

Draw three circles on parchment paper, 20cm in diameter

Use a plate or bowl as a mold

Grease the parchment paper

Place the whip in a bag and fill the three circles to form three disks

In a large baking dish, greased, place one disk of whip at a time in the preheated oven for about 1 hour or until firm

Remove from oven and let cool

MAKE THE FILLING: in a bowl, melt chocolate over low heat

Beat heavy cream in a mixer until stiff peaks form

If using canned whipped cream, discard excess liquid

Add melted chocolate to whipped cream, beating until smooth

Add coffee powder dissolved in boiling water, vanilla extract, and beat until well combined

Chill for 30 minutes or until slightly thickened

Place one disk of whip on a serving plate

Spread half the chocolate mixture over it, followed by another disk, then spread the remaining chocolate mixture, finishing with whipped cream

Refrigerate for at least a day before serving

614 calories per serving

NOTES: If you prefer to make tartlets, use 2 1/2 tablespoons of whip for each 9cm diameter disk

Use the help of a piping bag to create decorative edges

Assemble as directed and fill with chocolate cream

Yield approximately 16 servings.