Ingredients
The following ingredients have 4 Servings
- 40 g plain gluten free flour blend (I use GFA Blend A (see NOTES) - sifted)
- 50 g cocoa powder (sifted (unsweetened))
- 20 g ground almonds ((almond meal))
- ¼ tsp xanthan gum
- 1 tsp baking powder (gluten free)
- ½ tsp vanilla bean powder/paste/extract
- 120 g golden caster sugar
- 4 large eggs
- 1 tsp instant espresso powder
- 20 ml/g hot water
- cocoa powder for dusting
- 300 g Mascarpone cream cheese
- 150 g icing sugar (powdered/confectioners sugar)
- 1 tsp vanilla extract
- 6 to 7 tsp instant espresso powder
- 1 to 2 tsp boiling water (as little as possible however, to mix the espresso powder into a paste)
- 180 ml/g double cream
- 50 g good quality dark chocolate (grated)
- 50 g dark chocolate (melted - to drizzle)
- 1 tsp unsalted butter
- 100 ml/g double cream (+ a couple of tablespoons reserved coffee mousse)
- mocha beans cake decorations
- grated chocolate to sprinkle
