4 eggs
½ cup sugar
2/3 cup all purpose flour
¼ cup unsweetened cocoa
¼ cup Kahlua or Tia Maria
Mousse:
2 tbsp dark roasted coffee beans (finely ground)
1 ½ cups heavy cream
½ cup sugar
½ cup brewed dark roast coffee
4 egg yolks
Preheat oven to 350 degrees
Grease and flour one 8 inch square, and one 9 inch round cake pan
Place eggs and sugar in pan
Place pan over pan of boiling water, whisk until thick
Remove from heat and whisk until stiff enough to leave trail by
whisk
Fold in flour and cocoa
Pour 1/3 mixture into square pan, and remainder in round pan
Bake square pan 15 minutes or until firm
Bake round pan 30 minutes, or until firm
After cooling, slice round cake in half horizontally
Place bottom half back in pan, sprinkle with Kahlua or Tia Maria
Trim edges of square cake, use edges to line sides of pan
Place coffee for mousse in bowl
Heat ¼ cup of cream to almost boiling point, pour over coffee
Allow to set 5-6 minutes, then strain off coffee
Place sugar in brewed coffee, heat until sugar dissolves
Heat to boiling, remove when heat reaches 225 degrees F
Cool for 5 minutes, add egg yolks, whisk until very thick
Add remaining cream, whip until soft peaks form
Spoon into cake shell, place in freezer for 20 minutes
Sprinkle remaining liquor over other cake
Place on top of mousse, return to freezer for 4 hours
Dust with powdered sugar