How To Make Coffee Walnut Mousse Cake
Walnut Coffee Mousse Cake – The irresistible taste of walnuts, coffee, caramel and chocolate. Get ready to dive into a world of flavors with our delightful Walnut Coffee Mousse Cake. Imagine a delicious blend of rich coffee-infused walnut sponge, rich walnut caramel filling that adds satisfying contrast, topped with a layer of coffee cream cheese mousse for perfect balance. Perfect balance between sweetness and richness for the cake.
Ingredient
Walnut coffee sponge cake
2 eggs
1/3 cup (70g) sugar
1/4 teaspoon (1g) salt
1 teaspoon (2g) instant coffee
1 teaspoon (5g) vanilla extract
2/3 cup (70g) roasted and ground walnuts
1/4 cup (30g) all-purpose flour
Caramel Walnut Filling
1/2 cup (100g) sugar
1 tablespoon (15ml) water
3 tablespoons (45g) fresh cream
2/3 cup (70g) walnuts, toasted, cut into small pieces
1 tablespoon (15g) butter
1/2 teaspoon (3g) salt
Coffee cream cheese mousse
9 oz cream cheese (250g)
1/2 cup (60g) powdered sugar
2 teaspoons (4g) instant coffee
1/2 teaspoon (3g) vanilla extract
1 ¼ cups (300ml) whipping cream
1/2 tablespoon (5g) gelatin powder
2 tablespoons (30ml) water
Chocolate ganache
3.5 oz (100g) semisweet chocolate
3.5 oz (100g) fresh cream
To decorate
coffee cream
chocolate pieces
toasted, chopped walnuts
instant coffee for dusting
Instruct
How to roast walnuts.
Preheat oven to 300°F (150°C).
Place the walnuts on a baking tray lined with parchment paper and let them roast for 15 minutes.
When cool, grind or chop the walnuts into smaller pieces if needed.
Prepare walnut sponge cake.
Preheat oven to 320°F (160°C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
In a large bowl, mix eggs with sugar, salt, instant coffee, and vanilla extract until thick, foamy, and light in color, about 5 minutes.
Gently mix in flour and grind toasted walnuts.
Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
Let cool completely.
Prepare the walnut caramel filling.
Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat and cook without stirring until the sugar dissolves and is deeply caramelized.
Add cream. It will bubble a bit.
Add the butter, walnuts and salt and cook for about 1 minute, stirring constantly with a wooden spoon or spatula.
Spread the walnut caramel filling over the walnut sponge cake, leaving a ½ inch (1cm) border, and chill until you have prepared the coffee mousse.
Prepare coffee cream cheese mousse.
Dissolve gelatin in cold water and let bloom for about 5 minutes.
In a large bowl, mix cream cheese with powdered sugar, vanilla extract, and instant coffee until smooth.
Place the gelatin over low heat until it dissolves, then pour over the cream cheese mixture and mix well.
Add cold cream and beat until soft peaks form.
Pour coffee mousse over the cake.
Cover and refrigerate for 4-6 hours or overnight.
Prepare chocolate ganache.
Place the chocolate and cream in a heatproof bowl and place over a pan of boiling water. Melts at low temperature.
Spread evenly on cake.
Refrigerate for another 30 minutes before serving.
Decorate the cake with whipped coffee cream, chocolate chips, chopped walnuts and a little instant coffee. Enjoy!
