Description
Elegant layers of flourless chocolate cake, coffee mousse, and chicory meringue create a sophisticated dessert. Perfect for impressing guests or a special occasion.
Ingredients
Units
Scale
- 200 g (7 oz) Valrhona Illanka dark chocolate feves 63%
- 200 g (7 oz) unsalted butter
- 1 tsp kosher salt
- 240 g (8 oz) cocoa powder
- 6 eggs (separated)
- 200 g (7 oz) sugar
- 14 g (0.5 oz) coffee beans (roasted)
- 160 g (6 oz) heavy cream
- 2 sheets gelatin (bronze)
- 110 g (4 oz) ice cold water
- 190 g (7 oz) Valrhona Ivoire white chocolate feves
- 330 g (11 oz) heavy cream
- 1 tsp coffee extract
- 1/4 tsp kosher salt
- 74 g (3 oz) egg whites
- 74 g (3 oz) sugar
- 40 g (1 oz) chicory powder
- 74 g (3 oz) powdered sugar (sifted)
- 48 g (2 oz) hibiscus
- 255 ml (9 oz) water
- 142 g (5 oz) sugar
- 1/2 tsp citric acid
- 1/2 vanilla bean
- 1 star anise
- 1/2 cinnamon stick
- 4 juniper berries
Instructions
- Preheat oven to 300°F (149°C).
- For the flourless chocolate cake:
- Place chocolate, butter, and salt over a double boiler on low heat, stirring occasionally until fully melted.
- Remove chocolate mixture from heat and stir in cocoa powder and egg yolks.
- Mix well.
- In a standard mixer fitted with the whisk attachment, whip egg whites to soft peaks.
- Gently stir in sugar and then whip to medium peaks.
- Fold 1/3 of the meringue into the chocolate mixture.
- Repeat process until all the meringue is folded into the chocolate.
- Pipe mixture into a muffin pan, filling the cups halfway.
- Bake at 325°F (163°C) for 12 minutes.
- For the coffee mousse:
- Roast coffee beans for 8 minutes at 350°F (177°C).
- Remove from oven and place coffee beans in a re-sealable plastic bag.
- Use a rolling pin to crush the beans.
- In a small pot, bring heavy cream to a boil.
- Add roasted coffee beans and cover with plastic wrap.
- Allow to infuse for 20 to 30 minutes.
- In a small bowl, place gelatin in ice cold water and allow to sit for 15 minutes.
- Remove gelatin, squeezing out any excess water.
- Bring cream back to a boil and add gelatin.
- Whisk to combine.
- Strain over chocolate and whisk to combine.
- Whip heavy cream in a standard mixer until soft peaks form.
- Fold into chocolate coffee mixture.
- Add coffee extract and salt.
- Mix well.
- Pipe mousse into 4-ounce flexi-molds or any desired shaped molds.
- Place in the freezer for a few hours.
- Once mousse has hardened, remove from molds and refrigerate until ready to serve.
- For the chicory meringue:
- Preheat oven to 175°F (79°C).
- Whisk egg whites and sugar over a double boiler until mixture reaches 120°F (49°C).
- In a standard mixer, whisk egg white mixture until stiff peaks form.
- Add chicory powder and whisk well.
- Fold in powdered sugar.
- Spread meringue onto a silpat lined baking sheet and bake for 1 hour and 20 minutes.
- Cool down and break into small pieces.
- Store in an airtight container.
- For the candied hibiscus:
- In a bowl, add dry hibiscus and cover with water. Allow to soak for 15 minutes.
- Drain and rinse well to remove all sand.
- In a pot, add hibiscus, 9 ounces water and remaining ingredients.
- Cover with parchment paper and bring to a boil over medium heat.
- Reduce heat to medium-low and cook for 25 minutes, stirring occasionally.
- Remove from heat and allow to cool in an ice water bath.
- Once cool, place in an airtight container and refrigerate until ready to use.
- To serve:
- On a small plate, preferably a 5-inch round, place chocolate cake in the center.
- Top with coffee mousse.
- Arrange meringue pieces on the mousse and on the plate.
- Garnish with candied hibiscus.
Notes
- For a richer flavor, use high-quality dark chocolate like Valrhona.
- To prevent the mousse from becoming too airy, fold in the whipped cream gently.
- Store the cake layers and mousse separately in the refrigerator for up to 2 days before assembling.
- Prep Time: 45 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: One cake and mousse portion
- Calories: 500
- Sugar: 50
- Sodium: 100
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
- Cholesterol: 150