This cake is perfect in every way! Trust us, it’s sweet, chocolaty, and has that mocha taste we love. It’s the perfect cake to make for a special occasion or if you really want to impress your guests.
- 1 bar (4 oz) semi-sweet chocolate, chopped
- 1 tbsp water
- 1 tbsp butter
- 3 eggs, separated
- ¼ cup sugar
- 2 - 9" cake pans
- 9" springform pan
- Preheat oven to 375°F.
- In a double boiler, melt chopped chocolate with water and butter, stirring until emulsified.
- Pour the chocolate into a bowl and set it aside.
- Separate the eggs, placing the yolks in one bowl and the whites into the mixer bowl.
- Whip the egg whites to a soft peak, then very slowly “rain” in the sugar while the whites continue to whip.
- Whip the whites and sugar to form a stiff meringue.
- Temper the egg yolks into the melted chocolate.
- Add the egg white meringue one-third at a time, folding gently with each addition until combined.
- Divide the mixture between two 9-inch cake pans, lined with parchment circles.
- Bake 10 minutes.
- Cool for 1 hour, then invert them onto cake boards.
- Cover and chill overnight or at least two hours.
- In a double boiler, combine the egg yolks and ¼ cup sugar. Whisk constantly until mixture reaches 140°F.
- Remove from the double boiler and pour into a mixer and whip until the mixture is cool.
- Fold in Kahlua and Cappuccino-Tiramisu Compound.
- Whip the cold cream to a stiff peak.
- Gently fold the whipped cream into the egg yolk mixture in 2 stages.
- Whip egg whites to a soft peak, then slowly “rain” in the remaining ¼ cup sugar and continue whipping to form a meringue.
- Gently fold the meringue into the egg yolk and cream mixture in 2 stages.
- Line a 9-inch cake pan (springform works best) with plastic wrap, leaving an overhang around the edges.
- Place one cake layer into the bottom of the plastic-lined springform pan.
- Pour the mousse over the cake, spreading with an offset spatula for an even layer.
- Place the other cake layer on top, wrap with the overhanging plastic and then wrap one more time with a new piece of plastic.
- Freeze overnight.
- Bloom the gelatin in the cold water, set aside.
- Heat cream, sugar, and water to simmering, stirring to combine. Once simmering, remove the mixture from the heat.
- Add the bloomed gelatin and whisk to dissolve.
- Add the cocoa powder and whisk until it is completely smooth.
- Strain the glaze and add Cappuccino-Tiramisu Extract, stirring to combine. Let cool for 8 to 10 minutes before using.
- Remove plastic from the frozen cake.
- If you are using a spring form pan, unwrap the cake, and place a 9-inch cake board under the cake. (If you used a regular pan, place a cake board over the top and invert the pan to remove the cake.)
- Place the cake on a rack set over a sheet pan.
- Pour the glaze over the cake. You may need two coats. If so, freeze the cake for 15 minutes before applying the next coat.
- Freeze the cake overnight.
- Let the cake defrost for about 15 minutes before serving.
- For the glaze you can use 3 tbsp Amoretti® Cappuccino-Tiramisu Compound instead of the Cappuccino-Tiramisu Extract.
- The leftover glaze can be used again. Pour unused glaze into an air-tight container and chill.
- Use a heated knife to cut cake cleanly.
- This cake is best served chilled, the mousse will become too soft if it sits out too long.