Coffee Mousse Chocolate Cake

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Preparation:
Ingredients
Coffee Mousse Chocolate Cake by our guest chef Ida Gran-Jansen.

PREPARATION:

This recipe is made by the Norwegian food blogger and cookbook author Ida Gran-Jansen. Ida first started her blog in 2013 and quickly became one of Norway’s leading food bloggers. She is known for her explicit cooking skills and her beautiful food photography. If you want to see more, you can find her on Facebook and Instagram.

Coffee is a big thing in Scandinavia. You may have read our article on the Scandinavian coffee culture, where we reveal that Scandinavian countries dominate the list of the most coffee consuming countries. Knowing this fact, it may not come as a surprise that we also use coffee in cooking. As Ida writes:

Coffee in desserts and in different drinks is super delicious! Not the mention, coffee and chocolate is a perfect combination. And that’s the combination I’ve used in this recipe.

Now let’s get to it!

All photos by Ida Gran-Jansen.

Base

  • Grease and line an 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Preheat the oven to 180 degrees.
  • Melt the chocolate over a water bath and set aside. Whip butter and sugar for 1 minute before whipping one egg at a time.
  • Stir in melted chocolate and flour.
  • Pour the mixture into the mold and bake the cake for 25 minutes.

Coffee Mousse

  • Prepare Evergood Dark Roast coffee with 2 dl water. You should use 0.75 dl of this coffee in the mousse and 0.5 dl in the glaze.
  • Fine chop the chocolate and set aside. Soak the gelatin into a large bowl of 1 liter of cold water. The gelatine should lie in the water for 10 minutes.
  • Heat the coffee (the one you mad), milk and sugar to the boiling point in a kettle.
  • Pull the pan off the plate, squeeze the water out of the gelatin plates and stir them into the hot milk.
  • Stir the chopped chocolate and pickle salt. Stir until the chocolate has melted and you have a smooth mix. Set aside to cool.
  • Whip whipping cream until stiff peaks form. Mix the chocolate mixture and the cream stream. You will get a pretty running mousse. Pour the mousse into the cake mold and put the mold in the freezer. Leave the mousse cake in the freezer for 2-3 hours so the mousse stiffens or leave it in the refrigerator overnight.

Chocolate coffee glaze

  • Chop the chocolate and pour it into a bowl.
  • Heat the cream and coffee to the boiling point. Pour the hot coffee slurry over the chocolate and leave for 2 minutes.
  • Stir in the glaze until it becomes smooth, glossy and fine. Cool to room temperature.
  • Get the cake from the freezer or the refrigerator and remove the springform. Pour the icing over the top.
  • Sprinkle over chopped salted peanuts, and serve with a nice cup of coffee!

All photos by Ida Gran-Jansen.

For this recipe, Ida is using Evergood Dark Roast coffee. What is unique about Evergood coffee is that the flavor is aimed to be completely equal for every single production. There are cuppers who are working to taste the coffee to make sure it tastes the same every time. That way, Evergood coffee has the same, good taste in every bag sold.

Joh. Johannson AS, the producer of Evergood coffee, is mixing their coffee by mixing coffee beans from different countries like Kenya, Costa Rica, Guatemala, Brazil, and Colombia in order to obtain the unique flavor. In the Evergood Dark Roast coffee, the blend is from Colombia, Guatemala, Brazil, and Kenya.

You may purchase the Evergood Dark Roast coffee directly from our webshop. Use the code “COFFEE” when you check out, and you will get a 20 % discount on your cart. The code expires on October 18th, 2018, and there is a limited number, so be quick!

 

*This recipe was originally an ad for Joh. Johannson Kaffe AS, the producer of Evergood coffee.*