My MIL wanted a cake Insightful and Investigator could eat, and in addition she thought about buying a chocolate mousse cake. I took up the gauntlet and said, “I’ll bake a gluten free chocolate mousse cake!” (Gulp).
In the end I took two recipes – the base from one and the mousse from another. The result was good, except the fact that I didn’t think of amounts when I did my patchwork, so there was too much mousse (an oxymoron, I know. Nevertheless.) However, if that’s the only problem… 😀
So here it is in all its glory (but with the amounts fixed).
Ingredients: (26 cm baking pan)
3/4 cup powdered sugar (or white, I didn’t have)
1 packet (80 gr) instant chocolate pudding (Osem is gluten-free)
1 box (250 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate (be careful, many kinds contain gluten!)
5 tbsp water
1/2 box (125 ml) cream or non-dairy substitute
1 packet (100 gr) bittersweet chocolate
Preheat oven to 160°C.
Prepare the base: Separate the whites from the yolks. I add a pinch of white vinegar to the egg whites, it makes them more stable, but that is up to you (you can’t taste it afterwards). Beat the egg whites. When foam starts appearing, add the sugar, 1/4 cup at a time, beating continuously, until stiff. Add the yolks and continue beating the eggs. Add the instant pudding, and continue beating until mixed. Pour into baking pan and bake 45 minutes. The cake will rise high – don’t worry, it will fall when cooled. Let cool to room temperature.
Fell flat. It gets even flatter with the mousse on top.
Prepare the mousse: Melt the chocolate with the water in the microwave until smooth. it should be liquid enough to pour out of the bowl, if it isn’t, add more water, heat, and mix again. Cool so won’t be burning hot (warm is OK). Beat the cream until soft, pour the chocolate into the cream and continue beating until stiff. Spread over the cooled base and freeze for at least 3 hours.
Prepare the ganache: Melt the chocolate with the cream and mix until smooth. Let cool to room temperature and pour over the cake.
This is too much mousse. Yummy 🙂
Freeze overnight, take out of freezer two hours before serving, or leave in the refrigerator for a day.