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Yield: 8 servings
Difficulty: **
(Intermediate)
Preparation: 1 hour 30 minutes plus baking,
cooling and freezing times
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Espresso
cake:
1/2 cup boiling water
1/4 cup ground espresso
coffee beans
1 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, softened
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup sour cream
Frozen Chocolate Chunk Mousse:
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely
chopped
1/4 cup plus 2 tablespoons milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup Irish cream liqueur, divided
6 ounces mascarpone cheese, softened
1 cup heavy cream
1/4 cup hazelnuts, toasted and coarsely chopped*
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely
chopped
Garnish:
3/4 cup heavy cream
2 tablespoons Irish cream liqueur
1 tablespoon confectioners' sugar
1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped
Warm chocolate sauce (optional)
Make the espresso cake:
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Preheat oven to 350°F. Lightly butter 8-inch
square baking pan. Dust pan with flour and tap out excess.
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Pour water over espresso in cup. Let steep
for 5 minutes. Strain coffee through a double layer of
cheesecloth. Measure 1/4 cup coffee and set aside.
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Mix together flour, baking soda and salt.
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Beat butter in mixing bowl until creamy,
using electric mixer at medium speed. Gradually add sugar,
beating until light and fluffy. Add eggs, one at a time,
beating well after each addition. Add vanilla and sour
cream.
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Add flour mixture alternately with reserved
coffee, beating after each addition. Spread batter in
prepared pan.
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Bake for 25 to 30 minutes or until a
toothpick inserted into center of cake comes out clean. Cool
in pan on wire rack for 10 minutes. Remove from pan and cool
completely on rack.
Make the frozen chocolate chunk mousse:
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Place chocolate in food processor bowl.
Cover and process for 20 to 30 seconds or until finely
ground. Heat milk, sugar and salt in small saucepan over
medium heat until mixture comes to a boil. Remove from heat.
Add vanilla and 1/4 cup liqueur.
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Pour hot milk mixture through feed tube of
food processor, blending until chocolate is completely
melted. Turn chocolate mixture into large bowl and cool for
5 minutes.
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Beat mascarpone in bowl until softened,
using electric mixer at medium-low speed. Gradually add
remaining liqueur. Increase speed to medium-high and add
heavy cream. Beat for 2 to 3 minutes or until soft peaks
form. Fold one-third of whipped mixture into chocolate
mixture to lighten it. Fold in remaining whipped mixture.
Fold in nuts and chocolate chunks.
Assemble the cake:
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Line 8-inch cake pan with aluminum foil,
leaving 2-inch overhang on two opposite sides of pan. Cut
the cake horizontally into two equal layers. Place top
layer, cut side up, in bottom of pan. Spread with mousse.
Top with second cake layer, cut side down.
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Combine heavy cream, liqueur and
confectioners' sugar in bowl. Beat with electric mixer on
medium-high speed until stiff peaks form. Spread top of cake
with whipped cream. Sprinkle with chopped chocolate. Freeze
cake for 6 hours or overnight.
To serve: Using foil handles, remove cake
from pan. Let stand on cutting board for 30 minutes to temper.
With a sharp knife, trim four sides of cake. Cut into eight
4x2-inch bars. Serve with warm chocolate sauce, if desired.
*To toast hazelnuts, spread on baking sheet. Bake at 350°F. for
8 to 10 minutes or until toasted.
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