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Cake recipes

Coffee-and-chocolate mousse meringue cake

1 hour

Coffee-and-chocolate mousse meringue cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 50 minutes, plus 2 hours’ cooling time

Cooking Time 1 hour

Ingredients

For the meringue:

1 T cornflour
100 g almond flour
4 free-range egg whites
195 g icing sugar, sifted
½ t boiling water

For the coffee-and-chocolate mousse:

2 cups cream
2 T instant coffee granules
400 g milk chocolate
400 g dark chocolate
4 free-range egg yolks
2 free-range egg whites

Method

To make the meringue, preheat the oven to 120°C.

Mix the cornflour and almond flour and set aside.

Beat the egg whites using an electric beater until stiff peaks form.

Gradually add the icing sugar, scraping the sides of the bowl to combine all the ingredients.

Add the flour mixture and water and whisk until combined.

Draw 2 x 21 cm circles on 2 pieces of nonstick baking paper and place the paper on baking trays. Divide the mixture between the circles and spread using a palette knife.

Bake the meringue for 1 hour until just crisp, turn off the oven and allow to cool inside the oven for 2 hours.

To make the mousse, place ½ cup cream and the coffee in a metal bowl and stir over a double-boiler until all the granules have dissolved. Add the milk and dark chocolate in batches and stir until the chocolate is melted and combined. Remove from the heat and cool slightly.

Add the egg yolks one at a time, stirring until well combined and smooth. Beat the egg whites until stiff peaks form and fold into the chocolate mixture. Beat the remaining cream and fold into the chocolate mixture. Chill for 2 hours, or until set.

To assemble, line 1 x 21 cm springform baking tin with baking paper. Placing a meringue disc on the bottom of the tin, then spread some mousse on top of the meringue. Top with the remaining meringue disc. Freeze until firm.

To serve, remove the rim of the cake tin and the baking paper, then place the cake on a serving plate.

Cook’s note: Triple the ingredients to make a whopper of a cake like the one we photographed. Freeze in batches, wrap in cling film and store in the freezer until ready to assemble your tower.

Browse more cake recipes here.

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Coffee-and-chocolate mousse meringue cake

Coffee-and-chocolate mousse meringue cake

Ingredients

Method