For all the coffee and dessert aficionados out there, here's a delightful treat! This cake boasts a rich coffee-flavored basque layer, crowned with a smooth mousse. Drizzled with chocolate and adorned with chocolate squares, it's a harmonious blend of coffee and dessert.
Ingredients:
For the Chocolate Basque Layer:
- Cream cheese: 140g
- Sugar: 20g
- Egg: 1
- Light cream: 150g
- Coffee-infused milk: 50g (store-bought versions are okay)
- Cocoa powder: 10g
- Low gluten flour: 8g
For the Mousse Layer:
- Cream Cheese: 100g
- Sugar: 20g
- Gelatin: 5g
- Milk: 20g
- Light Cream: 200g
Instructions:
Chocolate Basque Layer:
- Begin by creaming the softened cream cheese with sugar until you achieve a smooth consistency.
- Incorporate the light cream and egg into the mixture.
- Pour in the coffee-infused milk. Sift in the cocoa powder and low-gluten flour, then combine until smooth.
- Line a mold with parchment paper and pour in the batter.
- Preheat your oven to 210°C. Bake the batter for about 18 minutes.
Mousse Layer:
- In a mixing bowl, blend the cream cheese with sugar.
- Separately, dissolve the gelatin in hot milk and then mix it into the cream cheese mixture.
- In another bowl, whisk the light cream until it achieves a yogurt-like consistency. Fold this into the cream cheese mixture.
- Once the basque layer has cooled, pour the mousse over it.
- Chill the combined cake in the refrigerator overnight.
- To finish, drizzle with chocolate ganache and garnish with chocolate pieces. Enjoy!