Finally, the dessert!

The dessert, well, yeah! I was dreaming of chocolate, coffee and whiskey and if possible all in one! I decided to prepare a cake that is going to be served with ice cream, a warm chocolate and caramel sauce, of course everything home made. For the crunch I baked some pistachio sprinkled tuiles. As the basis I chose a sponge, but I didn't want the usual one, so I picked one by Gordon Ramsay. The next layer was an oven baked coffee créme - basically a not caramelised créme brulée flavoured with coffee. Above it a simple dark chocolate mousse by Pierre Hermé. And the whiskey? Well it came in form of a gorgeous ice cream and I also sprinkled the sponge with some whiskey syrup.


Ingredients:

For the sponge:
130 g butter, room temperature
110 g icing sugar
6 eggs
130 g dark chocolate
200 g sugar
130 g flour
For the coffee créme:
15 g ground coffee
115g heavy cream (35% fat content)
115g whole milk
4 egg yolks
25g sugar
For the chocolate mousse:
170 g dark chocolate (70% cocoa)
80 ml milk
1 egg yolk
4 egg whites
20 g sugar


For the sponge preheat the oven to 160°C. Beat butter and icing sugar until creamy. Beat in the egg yolks and fold in the melted chocolate. Whisk egg whites to firm peaks and then slowly whisk in the sugar. Fold flour into the chocolate batter and fold in the beaten egg whites. Spread mixture in a prepared baking tin (30 cm square) and bake for 50-60 minutes. ( I only used half of the sponge for the cake.) For the coffee créme heat the milk, cream, and the coffee to just boiling. Remove and sieve. Whisk the sugar and the egg yolks and pour the milk over the mixture. Cover a baking mold with baking paper and pour the cream into the mold and bake for an hour or until firm on 100°C in a water bath. Let it cool and firm over night and place it the next day on the sponge. For the mousse melt chocolate over a water bath. Heat milk and pour it over the chocolate and mix well and stir in the egg yolk. Beat egg whites with the sugar and fold it to the chocolate mix. Pour it over the coffee layer and leave it at least for an hour in the fridge, or even better over night.