Coffee chocolate mousse cake

Ingredients

• 1/2 cup hot water
• 5 tsp sugar
• 3 tsp coffee powder
• 2 tbsp Dutch processed cocoa powder
• 7 oz dark chocolate chopped & melted
• 1 1/ cups homemade mascarpone cheese
• 4 tbsp granulated sugar
• 1/8 tsp salt
• 1/4 cup milk
• 1 tsp agar agar flakes soaked in 1/4 cup water
• 3/4 tsp agar agar flakes soaked in 1 tbsp water
• 1/2 cup strong coffee
• 1/2 cup greek yoghurt/ hung curds
• 1 cup homemade mascarpone cheese
• 1/4 cup sugar
• cocoa powder for dusting
• dark chocolate curls

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Preparation

• Place the cooled sponge cake in a dry 8" springform pan. Combine the ingredients for the coffee syrup together and stir to dissolve. Sprinkle it over the sponge cake. Cover and keep aside.
• Cream the mascarpone and sugar until smooth and fluffy. Whisk the cocoa into the melted chocolate. Add 1/3 of the mascarpone mixture into chocolate and whisk until light. Fold in the remaining mascarpone until there are no white streaks.
• Heat the agar agar flakes soaked in water and stir to melt the agar agar. Heat the milk on another flame. When the agar-agar flakes are dissolved, test to check if it ready to use. Stir it in the hot milk with a whisk.
• Strain it to remove any undissolved agar-agar particles. Slowly pour it in into the chocolate-mascarpone mix, while whisking it. Pour it in the springform pan and refrigerate, while you prepare the next layer.
  
• Cream the mascarpone, sugar and yoghurt together until smooth & fluffy. Heat the soaked agar-agar with the water. Heat the coffee on another flame. When agar-agar mix is ready, stir it in the hot coffee. Strain and whisk into the mascarpone mix until smooth. Pour over the chocolate layer. Refrigerate.
• Remove from the springform pan. Dust with cocoa powder or chocolate curls Cut into individual slices and serve.

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