Walnut, Blondie Coffee Mousse Cake
A decidedly melt-in-your-mouth, yet light cake, thanks to its walnut, blondie base. Espresso powder is easily found in grocery stores; contrary to ground coffee, it dissolves easily in the mousse confection.
Blondie
- ½ cup sugar
- ½ cup light brown sugar
- ½ cup un-salted butter, at room temperature
- 1 Tbsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- 1 cup almond flour
- 1 cup roasted walnut, finely ground
Coffee Mousse
- 1 cup 35% whipping cream
- ⅔ cup milk
- ½ cup sugar
- 1½ Tbsp cornstarch
- 2 eggs, separated
- ¼ cup which chocolate, chopped (38g)
- 1 tsp vanilla extract
- 2 Tbsp espresso powder
- ½ Tbsp powdered gelatin
- 2 Tbsp cold water
- ¼ tsp cream of tartar
- A generous pinch of salt
Blondie
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1
Preheat the oven to 350 °F.
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2
Lightly oil an 8-inch spring mold and line the bottom with a circular sheet of parchment paper.
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3
Pour the sugar, brown sugar, butter, vanilla, salt and baking powder into a mixing bowl.
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4
Beat the ingredients into a creamy, homogeneous mixture.
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5
Add the eggs, one at a time and beat vigorously until the mixture lightens in colour and augments in volume, about 4-5 minutes.
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6
Add the nut powders and incorporate well. Pour the result into the cake mold.
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7
Cook for 40 minutes in the center of the oven, or until a toothpick inserted into the middle of the blondie, comes out clean.
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8
Allow to cool completely in the refrigerator. Slide a knife blade between the mold and the cake circumference before any attempts to unmold the cake.
Coffee Mousse
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1
In a cold mixing bowl, whisk the cream until firm peaks form. Cover the bowl with saran and refrigerate.
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2
Heat the milk in a small pan until it smokes. Remove from the heat and set aside.
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3
Mix the sugar and the cornmeal in a heat resistant bowl. Add egg yolks.
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4
Pour a little hot milk on the eggs to heat the mixture and whisk the preparation until it liquefies.
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5
Pour the remaining hot milk into the egg mixture, whisking constantly, then add the mix to a casserole.
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6
Cook on medium heat, mixing continually until the mixture thickens. Remove from the heat and incorporate the white chocolate, vanilla and espresso powder. Cover with saran and refrigerate until completely cool.
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7
Once the mixture is cold, whisk to soften, then incorporate the whipped cream using a whisk until a homogeneous mousse is formed.
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8
In a microwavable bowl (or a small pan), pour the water on the gelatin and let swell for a few minutes. Melt the gelatin for a few minutes in the microwave or in a pan on low heat. Pour into the coffee mousse and incorporate thoroughly by whisking. Set aside.
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9
In a separate mixing bowl, beat the egg whites until they froth, then add the cream of tartar and salt.
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10
Beat vigorously until soft peaks form. Delicately incorporate the meringue into the coffee mousse, using a spatula or a whisk.
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11
Pour the coffee mousse on to the base of the blondie in the spring mold and spread evenly with a spatula before covering with saran. Refrigerate for a minimum of 4 hours, but preferably overnight.
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12
Using a towel dipped in hot water, heat the sides of the mold to facilitate unmolding.
