Now here's a little word of praise to the person who inspired me to create this delicious dessert.
He's my little brother-in-law, and I find him most inspiring in the kitchen. He's only 15 and already a culinary whiz, making curries like a pro and thinking a little outside the box.
He spoke for a while about making a brownie based cheesecake, and it got my mind cartwheeling with ideas. Why hadn't I thought of that? Anyway, this is the cake that originally came to mind. Chocolate, coffee, fudge, mousse. I'm not sure flavour and texture combos get better than that.
It is meant to be.
And on another note, don't you just love this gorgeous stencil I used to make the pattern on the cake with cocoa? I found mine on ebay (the store doesn't sell them anymore though) but if you want to effortlessly jazz up you cakes you can find similar ones here! (or if you're crafty, make your own with a doily and starch. The doily must be made firm, for removal's sake.)
CHOCOLATE FUDGE MOCHA MOUSSE CAKE (A Lick The Spoon Original)
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt
2 tbsp. gelatin
1/2 cup cold water
1 cup chocolate chips
1 tbsp (or 3 tsp.) instant coffee
6 egg whites
1 cup caster sugar
2 cups cream
1 tbsp. cocoa powder to garnish
Preheat your oven to 180C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon the batter into a greased and lined 20cm springform pan. (Make sure the sides are lined also right to the top of the pan.) Bake for 15 minutes. Remove from heat and set aside.
To make the mousse filling, place water in a small saucepan. Sprinkle the gelatin over the top and sit for 5 minutes to soften. Add the coffee and place on low heat, stirring until the coffee has dissolved. Turn off the heat and leave on the stove top. Ina microwave proof bowl, place the chocolate chips. Microwave for 20 seconds at a time, removing to stir after each time until thoroughly melted. Add the melted chocolate to the coffee mixture and stir until incorporated.
In a medium bowl whip the cream into stiff peaks. Set aside.
In a large, clean and dry bowl, place the egg whites. Beat the egg whites until they form firm peaks, adding the sugar gradually along the way, until thick and glossy.
Fold the whipped cream into the egg whites.
Fold the chocolate coffee mixture into the egg white and cream mixture until well combined.
Spoon the mousse onto the brownie base and smooth the surface. Refrigerate for at least 2 hours, or until set.