Mocha, mmmmm cake (yes that is the name)

Ingredients

• Double brownie recipe or mix
• Raspberry jam
• 6 oz. semisweet chocolate (3/4 c. chips)
• Mousse filling
• 1 ½ lbs semi-sweet chocolate
• ½ c. strong coffee
• 3 eggs separated
• ½ c. Kahlua warmed
• 2 Tbsp. sugar
• ½ c. whipping cream

Equipment

• Mixing bowl
• Measuring cups and spoons
• Shallow flat pan or jelly roll pan
• Wax paper
• 9" cake pan—spring form is best
• Double boiler
• Whisk or beater
• Rubber spatula for icing the cake
• Peeler for shaving chocolate

Here is how:

Brownie Shell

1. Make your favorite double brownie recipe and bake it in a shallow flat pan (jelly roll pan) that is lined with waxed paper or aluminum foil (to make it easier to get out).
2. Don’t bake it too dry; about 12-15 min.
3. Take a 9 inch cake pan - one that is a spring form with sides you can loosen if possible - and line the bottom and the sides of the pan with the brownie, cutting two circles for the top and bottom and lengths of brownie to place along the sides.
4. Smush the sides and bottom together and leave the round that will go on top off until the mousse is in.
5. Spread raspberry jam over the whole surface.

Mousse filling

1. Melt chocolate with coffee in a double boiler.
2. When melted, remove from heat and stir until smooth.
3. Beat yolks until light and stir into chocolate.
4. Slowly stir in the Kahlua (if it isn’t heated, it will curdle).
5. Cool to room temperature.
6. Beat egg whites and gradually add sugar; beat until stiff.
7. Whip cream and fold both into chocolate mixture.
8. Pour the mousse into the brownie and place the top on.
9. Chill several hours or overnight.

Glaze

1. Combine 6 oz. semisweet chocolate (3/4 c. chips) and ½ c. hot water and melt together, stirring until smooth.
2. Ice the cake when the glaze is room temperature.
3. Decorate with whipped cream and shaved white or dark chocolate.

This cake truly is healthy, no calories whatsoever and is made in 10 minutes........Ha! But it is worth it!