The thought of making a mousse cake is always a little tedious but when you get down to work, its a cake walk.....and the restless me .......finally put it up together like this ...
I started off with a Basic chocolate sponge cake for the base.
Beat 3 eggs with 4 tablespoons of sugar on high speed until they are creamy and airy as well. Sieve 7 tablespoons of all purpose flour, 2 tablespoons of cocoa powder three times and set aside. Line a springform pan with wax paper and preheat the oven at 180 degree Celsius. Stop the beater and fold in the flour spoon by spoon gently to ensure the batter is airy. Pour into in the pan and bake it for 15 minutes, check if the poker comes out clean..and the sponge is done - set it to cool on a wire rack.
Mix 3 Tablespoons of corn starch in 1 cup of milk and set aside.
Add 2/3 cup of granulated sugar and 2 tablespoons of instant coffee powder to 2 cups of milk and let it boil on medium heat.
In a bowl -take 3 teaspoons of unflavored gelatine( abt 10gms approx.) and add 3 tablespoons of ice cold water and let it form into a gel,do not stir.
Stir the milk and sugar to ensure that it has melted.As it starts to boil add the cornstarch mixed milk and stir well to avoid lumps and turn off heat when it forms a smooth custard. Now add the gelatine and stir well , it will melt away easily in the hot custard.
Pour into a bowl and cover with a cling wrap in such a way that it does not form a thick layer on top. Let it cool.