Chocolate-Espresso Mousse cake

Besides the Asian sweet water chestnut soup, I also baked a Chocolate-Espresso Mousse Cake for dessert this morning. Today is the Sutera Harbour annual 7K run, I know I'm going to need some sugary stuff before I go running, so whipped up this wonderfully light cake so I can indulge before I run.

I've always been dreaming of a light chocolaty cake with coffee flavour in it, no fat, no flour, seems impossible right ? Well, such cake do exists, it's David Lebovitz's recipe on this wonderful Chocolate-Espresso Mousse Cake ! It's so velvety, smooth & melt in your mouth, as if you've gone to chocolate heaven, trust me, I'm not exaggerating,just that you do need a good grade chocolate, I've used Varlhona 55%.
This cake is indeed tricky, you really have to freeze it, dip a knife in hot water before you cut it, if not you'll end up with crumbs all over cos' the cake is so fragile, it's basically made up of chocolate, eggs & sugar, nothing else, JF had 2 pcs before we left the house at 4pm today !

Talking about the 7K run @ Sutera Harbour, I thought I couldn't make it this year as I've not been running so frequently like I used to due to my baking schedule. Well, I was wrong, I managed to clock in at 41.35 mins for the 7km, just slightly slower than the 40 mins time I've maintained for the past 3 years. I was happy though, given the fact that I'm few years older than before, hee hee ! I had my pretty french pedicure on my toe nails, so while I was running one of the toe nail was cutting into the other nail, I could feel the pain but just ignored it, only until I finished running that I took off my socks that I realised that my left sock was blood-soaked, that's the price to pay for beauty I think !