Chef Leslie Recipe

CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM

1/3 cup Water
1/3 cup Splenda
1 stick unsalted I can’t believe it’s not butter, cut in pieces
CarbSmart Sugar Free Semi Sweet Chocolate Chips 8 oz. bag chopped coarsely
6 large Eggs ( 3 egg whites and 3 whole eggs)
1/3 cup strong, brewed Coffee or Espresso
2 Tablespoons Kahlua (may substitute with 1 tablespoon vanilla)
1 teaspoon ground Cinnamon

Cream:
1 cup well-chilled light heavy Cream
3 Tablespoons powdered Sugar
1 teaspoon ground Cinnamon

Preheat oven to 325 degrees. Butter and 8-inch round cake pan and line with parchment or waxed paper.

In a medium saucepan, bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and then whisk until smooth. Cool slightly

In a large bowl, whisk together eggs, coffee, Kahlua and cinnamon. Add a small amount of the chocolate mixture, whisking until well combined. The idea is to warm the eggs slowly and avoid cooking them. Slowly add the remainder and strain into prepared cake pan. Place in a water bath which reaches halfway up the side of the cake pan and bake in the middle of the oven for 30-35 minutes. It is done when a knife comes out hot and clean, although you may call it “done” when there is a half-dollar size jiggle in the middle. Cool it completely on a cake rack.

Cake may be kept in the pan, chilled for one week. Alternately, loosen with knife around the edge and gently invert onto a plate. Top with cream.

For cream: Place cream, sugar and cinnamon in a bowl. With an electric mixer or whisk, beat ingredients until they hold stiff peaks. Serve along side the mousse cake.