The World Vegetarian Cookbook/1999

Jamaican Mousse Cake
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 30 minutes, plus chilling


INGREDIENTS:
6 ounces semi-sweet chocolate 3 tablespoons dark rum 1-1/4 cups heavy cream
2 large bananas, peeled and mashed until smooth 1 tablespoon light brown sugar 1 tablespoon strong black coffee
3 eggs, separated chocolate curls to decorate



1 Break the chocolate into cubes and place in a bowl over a pan of hot water, or the top of a double boiler, to melt. Once melted, stir in the rum and half of the cream, beating well until smooth.
2 Put the mashed bananas, sugar, and coffee in a large bowl, and beat until well combined. Add the egg yolks and mix well. Continue beating while adding all the chocolate mixture.
3 Beat the egg whites until stiff and forming peaks, then fold into the banana mixture.
4 Spoon the mixture into a lightly greased 8-inch springform cake pan. Chill for at least 2 hours, or until completely set and firm.
5 Loosen the sides of the cake with a warm knife, then remove the sides of the pan. Carefully slide the cake off the base of the pan onto a serving plate.
6 Whip the remaining cream and decorate the cake with swirls of cream and chocolate curls.

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