Cappuccino Mousse Cake

2. Prepare the Chocolate Genoise. Use a long serrated knife to remove a thin layer of the top and bottom crust of the sponge cake. Discard the crust.

3. Cut the remaining sponge into three equal portions.

4. Place the first Chocolate Sponge circle into the bottom of the ring mold and proceed to brush generously with approximately 1/3 of the prepared Coffee Syrup.

5. Add the Coffee Rum Mousse and spread evenly with a hand held spatula.

6. Place the second Chocolate Sponge Cake on top of the Coffee Mousse and proceed to brush on another 1/3 of the Coffee Syrup.

7. Add the Kahlua Mousse and spread evenly with a hand held spatula.

8. Place the last Chocolate Sponge Cake on top of the Kahlua Mousse and brush on the remaining Coffee Syrup.

9. Place the filled Ring into the freezer until set, usually 2 – 4 hours.

10. Remove the ring from the freezer and allow thawing for 30 minutes.

11. Use a small straight knife to cut around the edge of the cake to help separate from the ring.

12. Remove the ring and place the Cappuccino Cake onto a serving plate.

13. Proceed to enrobe the cake with a layer of Whip Cream and decorate with some Chocolate Shavings.

14. Allow to completely thaw before using and serve cool.

15. Dust with a small amount of Cocoa Powder before serving.

16. Can be saved in the cooler for 3 days or frozen for 2 months.

For the Chocolate Genoise: Scale the Eggs, Egg Yolk, & the Sugar into a sauce pot.

Proceed to heat up on the stove while continuously stirring with a hand held wire whisk until the Sugar is fully dissolved.

Transfer the contents into a mixing bowl and proceed to whip at a high rate of speed until cool and fluffy.

Sift the Flour, Starch and Cocoa Powder and along with the melted Butter, carefully fold into the fluffy Eggs.

Yield one 10’ ring, bake at 375* F. for 25 minutes. Set aside to cool until ready to use. The Chocolate Genoise can also be wrapped in plastic wrap and kept frozen for later use.

For the Coffee Syrup: Scale all of the Ingredients into a sauce pot and bring to a boil.

Remove from the heat and allow to cool before using, can be saved in the cooler for 2 weeks.

For the Coffee Rum Mousee: Bloom the Gelatin in ice water.

Bring the Espresso to a boil.

Add the chopped Dark Chocolate and the soft Gelatin. Stir until smooth.

Scale the Sugar, Egg Yolk, and Rum into a sauce pot. Proceed to heat up while continuously stirring with a handheld wire whisk. Do not boil, only heat until Sugar dissolves.

Scale the Mascarpone Cheese into a bowl and stir through with a hand held wire whisk.

Mix together with the Sugar-Eggs-Rum mixture.

Combine the Rum Mascarpone Cream mixture with the White Chocolate mixture and strain through a sieve.

Whip the Cream to a soft peak and fold into the above mixture.

For the Kahlua Mousse: Bring the water to a boil.

Add the chopped white chocolate and the soft Gelatin. Stir until smooth.

Scale the Sugar, Egg Yolk, and Kahlua into a sauce pot and proceed to heat up while continuously stirring with a hand held wire whisk. Do not boil, only heat up until Sugar is dissolved.

Scale the Mascarpone Cheese into a bowl and stir through with a hand held wire whisk. Mix together with the Sugar-Eggs-Kahlua mixture.

Combine the Kahlua Mascarpone Cream mixture with the White Chocolate mixture and strain through a sieve.

Whip the Cream to a soft peak and fold into the above mixture.