Chocolate Mousse Cake

Ingredients

For the Cake:

225 g bittersweet or semisweet chocolate, chopped

225 g unsalted butter

200 g white sugar

5 large eggs

1 tbsp vanilla extract

¼ tsp salt

30 g gluten-free flour

For the Chocolate Mousse:

225 g bittersweet or semisweet chocolate, chopped

160 g powdered sugar

450 g cream cheese, softened

2 tsp vanilla extract

480 ml cold heavy cream

For the Whipped Cream:

180 ml cold heavy cream

2 tbsp powdered sugar

2 tsp vanilla extract

grated chocolate, for garnish (optional)

Directions

Preheat the oven to 165 °C. Grease a 25 cm springform pan.
Cut the butter into tablespoon-sized pieces.
Add the butter and chopped chocolate to a heatproof bowl.
Place the bowl over a pan with gently simmering water (au bain-marie).
Stir occasionally until the butter and chocolate are fully melted and smooth.
Remove from the heat.
Add the sugar, vanilla extract and salt to the chocolate mixture.
Whisk until combined.
Add the eggs one at a time, whisking well after each addition until fully incorporated.
Using a rubber spatula, gently fold in the gluten-free flour until just combined.
Pour the batter into the prepared pan and smooth into an even layer.
Bake for 30–35 minutes, until set and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely on a wire rack before adding the mousse.

Add the chopped chocolate to a heatproof bowl.
Place the bowl over a pan with gently simmering water (au bain-marie).
Stir until the chocolate is fully melted and smooth.
Remove from the heat and let cool slightly.
Add the melted chocolate to the bowl of a stand mixer or use a hand mixer.
Add the powdered sugar, cream cheese and vanilla extract.
Mix until completely smooth, scraping down the sides and bottom of the bowl 1–2 times.
With the mixer running on low speed, slowly pour in the cold heavy cream.
Scrape down the bowl, then increase the speed to medium-high.
Whip for 3–4 minutes until light, fluffy and thick.
Spread the mousse evenly over the cooled cake.
Cover and refrigerate for at least 6 hours or up to 1 day.
Whipped cream topping instructions
In a mixing bowl, whip the cold heavy cream, powdered sugar and vanilla extract on medium-high speed.
Whip for 4–5 minutes until stiff peaks form.
Spread the whipped cream over the mousse cake.
Garnish with grated chocolate if desired.
Run a thin knife around the edge of the cake.
Carefully remove the springform pan, slice and serve.

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