Extreme Coffee Chocolate Mousse Cake

Delicious, elegant & gluten free!

This dessert is so delicious and so elegant, it will please the boss at dinner, the potential client, and most importantly, you! It's worth the prep time. Do not be alarmed that the cake falls in the center as that is part of the plan - and this flourless chocolate cake is gluten free!

This very rich dessert is worth every single calorie! It tastes wonderful with either iced or hot coffee or even a cold glass of milk.

Please note: this recipe contains raw eggs - please use pasteurized eggs if you have a health concern, and it is not suitable for those with an egg or nut allergy.

This recipe makes 8 generous servings.

Extreme Coffee Chocolate Mousse 
Ingredients for the Cake: 
7 eggs, separated 
pinch of salt 
¾ cup granulated sugar 
½ cup good quality Dutch cocoa 
½ cup finely ground hazelnuts or almonds

Mousse Ingredients: 
8 ounces bittersweet chocolate 
½ cup brewed coffee 
4 eggs, separated

Directions for the Cake: 
Finely grind the nuts and set aside.
Separate the eggs.
In a cold copper or very clean cold glass bowl, beat the egg whites with the salt until stiff peaks form.
In a separate bowl, beat the egg yolks until thick and pale yellow in color. 
Add the sugar to the egg yolks, beating constantly. 
Add the cocoa and ground nuts and mix thoroughly. 
Gently fold in the egg whites into the chocolate mixture.
Pour in to a 9" springform pan and bake at 325°F. oven for 45 minutes. 
Remove the pan from the oven and allow to cool in the pan.

Directions for the Mousse: 
In a double boiler, melt the chocolate and set aside to cool.
Brew the coffee and set aside to cool.
Separate the eggs.
In a medium size bowl beat the egg whites until peaks form. 
In a separate bowl, mix together the chocolate, coffee, and egg yolks until well incorporated. 
Gently fold in the egg whites, chill in the refrigerator until firm.

Directions for the Extreme Coffee Chocolate Mousse Cake:
To assemble, using a spatula, scoop out the mousse from the bowl and put into the center of the cake. 
Refrigerate the cake until ready to serve. 
Remove from the pan and slice with a very sharp knife.

Image may vary from recipe.