I’ve been reliant on Sanka coffee coupons since I discovered how delicious that stuff is (I can drink it for dessert and it won’t keep me up all night!), but I wasn’t fully utilizing the potential of instant coffee until I discovered this recipe for chocolate mousse cake online. It’s rich, delicious, and wows everyone (even in-laws) – it’s got a hint of coffee, a cakey shell, and a heavenly mousse center that is to die for. Garnished with a bit of fresh whipped cream and a few berries, you’ll find it totally irresistible. Warning: make it for company, because this is one treat you can’t trust yourself around.
INGREDIENTS
- 1 tablespoon Sanka instant coffee
- 2 sticks melted unsalted butter
- 8 eggs, separated
- 1 cup granulated sugar
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- 16 ounces (1 bag) melted semisweet chocolate chips
- 6 tablespoons unbleached flour
- 1 cup chopped walnuts
Begin by preheating the oven to 400 degrees Fahrenheit – the high temperature is essential to getting the perfect cakey outer layer/gooey inner layer balance. Grease a 9” springform pan and set aside.
In a small bowl, mix instant coffee into melted butter. Set aside.
In another separate bowl, beat the 8 egg whites until stiff. Set Aside.
In an upright stand mixer, beat the egg yolks until they are lemon-colored and add sugar. Beat until combined. Add brandy, vanilla, and melted butter to the sugar/egg yolk mixture. Add the flour and mix gently, only until combined. Fold in the egg whites and walnuts. Pour batter into prepared pan and bake for 20 minutes – the center should still be soft. Serve with whipped cream and coffee, of course! I recommend Sanka coffee coupons, but this yummy dessert tastes great with any after-dinner drink you like.
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