Wednesday, August 10, 2016

Rum Expresso Mousse Cake (1983)

  • 5 tbspns rum
  • 1-1/4 cups strong expresso
  • 3 tbspns sugar
  • 1 16-oz pound cake (baked or bought)
  • 4 eggs, separated
  • 10 oz semisweet chocolate, chopped or chips
  • 1 tspn butter
  • 1 cup heavy cream 
  • 2 tspns rum (optional)
  • 1 tspn sugar
  • Walnuts or chocolate-covered coffee beans, for garnish
Line bottom and sides of a 9-inch springform pan with buttered waxed paper, extending it above the rim.

Combine rum, expresso, and 3 tablespoons of sugar.  Cut pound cake into 1-1/4 inch slices, and dip into rum-expresso mixture.  Places slices on bottom and along sides of the baking pan, reserving some slices for the top.

Beat egg yolks together with 1 teaspoon sugar until the yolks turn pale yellow. Melt 6 ounces of chocolate; mix into beaten egg yolks, and cool. Whip egg whites until they form stiff peaks.  Combine 1 tablespoon egg whites with yolks and chocolate; fold in remaining egg whites, and spoon over pound cake strips.  Cover with remaining pound cake strips dipped in rum-expresso mixture, and refrigerate overnight.

The following day, turn the pan over onto a flat serving platter, remove springform pan, carefully peeling off wax paper.  

To frost, melt remaining 4 ounces of chocolate with 1 teaspoon butter, and cover entire cake with a thin coat.  Refrigerate until chocolate hardens, about 45 minutes.  

Whip cream with rum, if desired, and decorate cake using a pastry bag fitted with a decorating tip.  Garnish with walnuts or chocolate-covered coffee beans.  Cut with serrated knife.  Serves 10.

(Origin - "The Seattle Classic Cookbook" by The Junior League of Seattle, 1983.)

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