Prep time: 1 hour and 20 minutes, plus refrigeration
Cook time: 1 hour and 30 minutes
Serves 8.
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Ingredients
60ml coffee flavoured liqueur
60ml hazelnut flavoured liqueur
Mint leaves and coffee beans, to decorate
Chocolate mudcake
225g plain flour
150g self-raising flour
50g cocoa powder
250g butter, chopped
200g dark chocolate, chopped
440g brown sugar
250ml cold water
2 eggs, lightly beaten
Espresso martini jelly
3 ½ titanium-strength gelatine leaves
1/4 cup instant coffee powder
100g dark chocolate, finely chopped
55g caster
430ml boiling water
80ml hazelnut flavoured liqueur
2 tbs coffee flavoured liqueur
Coffee cream
150ml thickened cream
1 tbs instant coffee powder
2 tbs icing sugar
Chocolate mousse
2 tbs instant coffee powder
2 tbs hot boiling water
3 egg whites
110g caster sugar
250ml thickened cream
300g dark chocolate, melted, cooled
Chantilly cream
150ml thickened cream
2 tbs icing sugar
Method
1. Preheat oven to 180C. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper.
2. To make mudcake, sift flours and cocoa into a bowl. Stir to combine.
3. Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and the water. Cook, stirring, until melted, smooth and combined. Transfer to large bowl. Cool for 10 minutes.
4. Add eggs to chocolate mixture and stir to combine. Add flour and cocoa mixture. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool completely. Cut into 2cm cubes.
5. To make the jelly, soak gelatine in a bowl of cold water for 5 minutes to soften.
6. Place coffee granules, chocolate, sugar and the boiling water in a saucepan over low heat. Stir until smooth and combined. Stir in liqueurs.
7. Squeeze excess liquid from gelatine and add to chocolate mixture, stirring until dissolved.
8. Divide among 8 serving glasses. Refrigerate for several hours or until set.
9. To make the coffee cream, heat 2 tbs of the cream in a small saucepan or the microwave until hot. Pour into a cup and stir in the coffee until dissolved. Transfer to a medium bowl to cool. Add icing sugar and the remaining cream. Whisk until firm peaks form.
10. To make Chantilly cream, whisk cream and icing sugar until stiff peaks form.
11. To make chocolate mousse, combine coffee and the water in a cup, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk egg whites to soft peaks. Gradually add sugar, whisking for 5 minutes or until all sugar is dissolved. Transfer to a bowl.
12. Whisk cream and cooled coffee mixture to medium peaks. Stir in melted chocolate. Fold in egg white mixture in two batches.
13. To assemble, toss cake cubes with combined liqueurs.
14. Layer cake cubes, chocolate mousse and coffee cream in alternate layers in glasses on top of jelly. Top with Chantilly cream. Refrigerate for several hours or up to overnight to set. Decorate with mint leaves and coffee beans.
