26 December 2012,20:31 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 375°F.
  • Prepare the cake: In a large- bowl, beat the eggs with an electric mixer until lightly foamy.
  • Gradually add the sugar and continue to beat until the mixture is thick and foamy.
  • Fold in the flour and coffee with a rubber spatula and mix until smooth and brown.
  • Pour the batter into the pan.
  • Bake for 20 minutes.
  • Remove the cake from the oven and set aside to cool to room temperature.
  • Prepare the mousse: In a large- bowl, beat the egg whites with an electric mixer on high, until they begin to become stiff.
  • Gradually add the sugar while continuing to mix, until the mixture forms stiff peaks.
  • Another stunning, creamy creation, this spectacular dessert is something to make when company is coming.
  • In a separate bowl, whip the cream with an electric mixer until it forms stiff peaks.
  • Fold the cream into the egg whites using a rubber spatula, then fold in the liqueur. Mix until smooth and blended.
  • Assemble the cake: Cut the cake horizontally in two equal halves. Set aside the top half.
  • Spoon A of a cup of the grated chocolate in the center of the bottom half of the cake.
  • Spread half the mousse evenly over the top and sides of the bottom half of the cake.
  • Place the top half of the cake on top of the bottom and sprinkle ¼ of a cup of the grated chocolate on top.
  • Spread the remaining mousse evenly over the cake.
  • Transfer the cake to the freezer for 2 hours.
  • Remove from the freezer and decorate with the remaining grated chocolate.
  • Serve immediately. Store the cake for up to 3 days in the refrigerator. 



  • 2 eggs
  • 50 grams sugar 
  • 150 grams flour
  • 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water


  • 3 egg whites
  • 100 grams sugar
  • 200 grams sweet cream
  • 2 tablespoons coffee-flavored liqueur
  • 150 grams fine bittersweet chocolate, finely grated

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