Cappuccino Fresco
Cappuccino Fresco
Kungl, Michael
Buy this Framed Art Print at






WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create an act of integrity, and faith."


Black-Bottom Cappuccino Mousse Cake




"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






 CCGBCR00001362 - Best Converting

Your patronage of our affiliate partners supports this web site.  We thank you!



Black-Bottom Cappuccino Mousse Cake
Food & Wine Archives

9 ounces thin, crisp chocolate wafer cookies
4 tablespoons unsalted butter, melted

6 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1/4 teaspoon vanilla extract

One 1/4-ounce package unflavored gelatin
1 1/2 cups milk
1 cup sugar
2 cinnamon sticks
1/2 vanilla bean, split
4 large egg yolks
1 large whole egg
2 tablespoons instant espresso powder
1 1/2 cups heavy cream, chilled
1/2 teaspoon cinnamon

1 1/2 cups heavy cream, chilled
1 1/2 tablespoons confectioner's sugar
2 tablespoons coffee liqueur

For the crust: Preheat oven to 400 degrees F. Grin the chocolate cookies in food processor until fine. Transfer to a bowl and work in the melted butter with your fingers until it is incorporated. Turn the crumbs into a 10-inch springform pan. Firmly and evenly press the crumbs into the bottom and
1 1/2 inches up sides of the pan. Freeze the crumb crust 10 minutes. Bake the frozen shell about 8 minutes until set, but soft when pressed gently on the bottom. Let cool on a rack.
For the ganache
: In a small saucepan melt half of chopped chocolate in heavy cream over moderately low heat, stirring constantly. Remove from heat and stir in remaining chocolate until smooth. Let cool completely,
then stir in vanilla. Pour cooled ganache into the cookie crust and
refrigerate until set, at least 1 hour.
For the mousse
: Pour 2 tablespoons water into a small bowl. Sprinkle gelatin over water and set aside to soften. In a medium saucepan combine milk with 1/2 cup sugar and cinnamon sticks. Scrape seeds from vanilla
bean into milk and add the bean as well. Bring to a boil over moderate heat. Lower heat and simmer gently 10 minutes. Meanwhile using electric mixer
at medium speed, beat egg yolks with whole egg and the remaining 1/2 cup sugar until thickened and light in color, about 2 minutes. Whisk the espresso powder into hot milk mixture until blended. Using a rubber spatula gradually stir hot espresso mixture into beaten eggs. Return mixture to saucepan and cook over moderate heat, stirring constantly, until custard coats back of spoon and reaches 170 degrees F. on an instant thermometer. Do not let boil. Remove from heat and strain the custard into a large bowl. Stir in the softened gelatin until blended. Place the bowl in a larger bowl filled with
ice water and stir custard frequently until chilled, 10 to 12 minutes.
In a separate bowl, beat heavy cream until stiff. Using a rubber spatula
fold whipped cream into custard in 2 additions. Scrape the mousse into cookie crust. Cover, lightly pressing wax paper onto surface of mousse
and refrigerate for at least 6 hours or overnight. Shortly before serving unmold the cake. With a thin sharp knife, cut around the sides of the cake
to loosen crust from pan. Release springform latch and remove the pan
side. Place cake on cake stand.
For the topping
: In a large bowl beat heavy cream with confectioner's
sugar until nearly stiff. At low speed beat in coffee liqueur. Spoon cream onto the cake and spread it in waves with a rubber spatula. Dust with cinnamon just before serving.

Index - Cake Recipe Archives
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 31, 2002.