Name: Frozen Mocha Cake with Chocolate Ganache Glaze
Yield: Makes 8 to 10 servings
Ingredients: 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 tablespoons water; 3 large eggs, separated; 1/4 cup sugar; 5 large egg yolks; 1/2 cup sugar; 1/4 cup Kahlúa or other coffee liqueur; 1 cup chilled heavy whipping cream; 2 1/2 teaspoons instant espresso powder; 3 large egg whites; 1/2 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate; 1/2 cup whipping cream; 1/4 cup Kahlúa or other coffee liqueur; 1 tablespoon light corn syrup; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 tablespoons whole coffee beans

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Frozen Mocha Cake with Chocolate Ganache GlazeMark Thomas

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

Recipe notes

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