Recipe - Chocolate Espresso Mousse

CRUST
Butter flavor nostick
cooking spray
1/3 cup Chocolate graham cracker
crumbs

BATTER
1 cup Whole milk; (not 1 or 2%
lowfat)
1 One fourth cup Granulated sugar
2 tablespoon Plus 1 teaspoon espresso
coffee powder
2 tablespoon Unsalted butter; cut up
3 ounce Semisweet chocolate; chopped
2 lg Eggs plus 1 large egg white
2 teaspoon Vanilla extract
One half cup Unsifted unsweetened
Dutchprocessed cocoa
1 1/3 cup Unsifted allpurpose flour
One half teaspoon Baking powder
One half teaspoon Salt

Crust: Coat the inside of a 8inch springform with cooking spray, add the
crumbs, and rotate and tilt the pan until the entire inside is covered.
Spread any excess over the pan bottom. Cut a piece of heavyduty aluminum
foil about 16 inches square, set the pan in the center of the foil, and
pleat and crimp the foil tightly against the pan. This will prevent water
from seeping into the pan during baking in the water bath.

Batter: Position a rack in the center of the oven and preheat to
325 degrees.

In a large saucepan, combine the milk, sugar, coffee powder, butter, and
chocolate. Set over very low heat and stir until the sugar dissolves and
the solids are melted. Do not boil. Remove from the heat and set aside to
cool until no longer hot to the touch.

In a large mixing bowl, lightly whisk together the eggs, and egg white, and
vanilla; set aside. Place a sifter over a second bowl and measure into it
the cocoa, flour, baking powder, and salt. Sift dry ingredients into the
bowl and set this aside also.

Test the temperature of the chocolate liquid; if cool to the touch whisk a
little chocolate into the egg mixture to warm it slightly, then whisk all
the eggs into all the chocolate and blend well. Whisk this mixture into the
dry ingredients. When thoroughly blended pour the batter into the prepared
pan.

Set the pan in the center of a roasting pan and add hot water until it
reaches about one third up the side of the pan. Set both pans in the oven
and bake for 50 to 55 minutes, until the top is raised, and shiny, and
slightly springy when pressed with finger. A cake tester inserted about 1
inch in from the edge will come out with a few moist crumbs attached.
Remove the pan from the water bath, cool on a wire rack for about 20
minutes, then peel away foil. Allow to cool for at least 1 hour before
seving, or refrigerate overnight. To serve, remove the side of the
springform pan, leaving the cake on the pan bottom. You can sift on a light
dusting of cocoa or powdered sugar just before serving if you wish. This
cake is about 50% less in fat than the classic chocolate mousse cake. I
like it.

By ConnieJo clonnie@eaze.net on Nov 30, 1997