Jamaican mousse cake

6 servings

Ingredients

Quantity Ingredient
6 ounces Dark chocolate
3 tablespoons Dark rum
1¼ cup Heavy cream
2 teaspoons Brown sugar
1 tablespoon Coffee; black-hot and strong
2 larges Bananas; peeled and mashed until smooth
3 Eggs; separated
;Chocolate curls,for garnish

Directions

Put the chocolate in a bowl and melt it over a pan of hot water. Stir the rum and half of the cream into the chocolate and beat thoroughly until smooth.

Dissolve the sugar in the coffee. Put the mashed bananas into a bowl and beat in the coffee and sugar mixture. Add the egg yolks to the banana mixture and beat well. Continue beating and add all the chocolate mixture.

Whisk the egg whites until they form stiff peaks. Quickly, but carefully, fold the whisked egg whites into the chocolate and banana mixture. Spoon the mixture into a lightly greased springform pan, lined with baking paper. Chill for at least 2 hours, or until completely set and firm.

Carefully loosen the sides of the mousse cake with a warmed metal spatula and unmold the sides of the tin. Carefully slide the mousse off the base of the tin onto a serving plate. Whip the remaining cream until it is thick and pipe a decorative border on the mousse cake. Sprinkle with chocolate curls and chill well before serving.

The Little Book of Chocolate ISBN 0-7858-0139-1 Submitted By NANCY VAINE On 07-12-95

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