Irresistible Irish Coffee Mousse Torte

Allergens

Dairy, Eggs

Ingredients

• 10 oz bittersweet chocolate, finely chopped 1/2 cup unsalted butter, cubed 4 large eggs, separated 3/4 cup granulated sugar, divided 2 tbsp instant coffee powder 1/4 cup strong brewed coffee, cooled 2 tbsp Irish whiskey 1 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, melt the chopped chocolate and butter together until smooth. Remove from heat and whisk in coffee powder and brewed coffee. Let it cool slightly.
3. In a separate bowl, beat egg yolks and 1/2 cup sugar until pale and creamy. Gradually add the chocolate mixture to the egg yolk mixture, stirring continuously until fully combined.
4. In another bowl, beat egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar while continuing to beat the egg whites until stiff peaks are achieved. e) Fold one third of the egg white mixture into the chocolate mixture to lighten it. Then gently fold in the remaining egg white mixture until fully combined. f) Pour the batter into the prepared springform pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely on a wire rack. g) In a chilled bowl, whip heavy cream to soft peaks. Stir in Irish whiskey. h) Carefully spread the whipped cream over the cooled chocolate sponge cake and refrigerate until set.

Chef’s Insight

To achieve a smooth, lump-free mousse, ensure all ingredients are at room temperature before mixing.

Notes

Ensure all ingredients are at room temperature for optimal mixing results.