Caramel Coffee Mousse Cake Dessert Recipe

Line a spring-form pan with parchment paper and set it aside.

Preheat the oven to 300°F.

For the coffee layers, melt the chocolate in the microwave and combine it with the butter and instant coffee. Stir until combined, incorporate the egg yolks and vanilla. Set aside.

Using a stand mixer, combine the egg whites with the brown sugar, add the salt and whisk until soft peaks form. Fold in the chocolate and egg yolk mixture.

Pour the mixture into the spring-form pan.

Bake for 15-20 minutes until fully cooked. Let the cake cool on a rack completely.

Unmold the cake and use a serrated knife to cut it in half to get to cake layers.

For the caramel mousse, combine the cocoa powder with the hot water. Melt the milk chocolate in the microwave and combine it with the caramel sauce and the cocoa powder.

In the stand mixer, whisk the heavy cream until stiff peaks form and fold in the milk chocolate-caramel mixture.

Clean the spring-form pan, line it with parchment paper and place the first chocolate cake layer. Top it with the caramel mousse and place the second chocolate cake layer on top.

For the white chocolate mousse, hydrate the gelatin in a few tablespoons of warm water and set it aside. Whip the remaining heavy cream and fold in the gelatin. Melt the white chocolate and mix it with the whipped cream without over-mixing.

Top the dessert with a layer of white chocolate mousse and refrigerate for one hour.

Spread caramel sauce over the white chocolate layer and garnish with shaved chocolate.