Chocolate Cake with Coffee Mousse (Gluten-Free!)

Chocolate and Coffee – a match made in heaven! And this cake is an excellent proof. The flourless chocolate base is rich, chocolaty and fudgy while the fluffy coffee mousse on top is so soft and airy. The most perfect piece of cake for chocolate/coffee fans, who will be absolutely in LOVE with it.

The most important, the recipe is so easy to make and you don´t need too many ingredients. And as it is a flourless dessert, it can be enjoyed by those who have gluten intolerance. So no more excuses…let me introduce you to one of the tastiest cakes you´ve ever met.

Ingredients:

Flourless Chocolate Base

  •  110 g butter
  • 150 g dark chocolate
  • 3 eggs, yolks separated from whites
  • 100 g sugar
  • 8 g unsweetened cacao powder
  • pinch of sea salt

Coffee Mouse

  • 2 egg yolks
  • 100 g sugar
  • 12  g cornstarch
  • 160 ml warm milk
  • 1/2 tsp vanilla extract
  • 1 tbsp instant coffee
  • 1/2 tbsp (5g) gelatin powder
  • 2tbsp cold water
  • 240 g whipping cream ( I used Alpro plant based  )

Directions:

Flourless Chocolate Base

  1. Preheat oven to 180 C.
  2. Line a springform pan  ( I used 28×19 cm) with parchment paper.
  3. Place chocolate and butter in a heatproof bowl and melt until smooth. Let it cool for 3-5 minutes.
  4. Add yolks one at a time and stir well.
  5. Add cacao powder and salt, mix all together until smooth.
  6. Using a mixer, whip egg whites until foamy and gradually adding sugar whip until stiff peaks form.
  7. Fold whipped egg whites into chocolate mixture.
  8. Pour batter into springform and bake for 20 – 25 minutes.
  9. Let it cool down completely.

Coffee Mousse

  1. Stir egg yolks with sugar until creamy and pale yellow consistency.
  2. Add cornstarch and mix well.
  3. Gradually whisk in the warm milk until completely combined.
  4. Pour the mixture in a small saucepan, place over low heat and stir the mixture until it boils and thickens. Remove from heat.
  5. Stir in vanilla extract and instant coffee. Let it cool down.
  6. Add gelatin in cold water and place over low heat just until gelatin dissolves.
  7. Pour it over coffee mixture and mix well.
  8. Make the whipping cream until stiff peaks and gradually stir into coffee mixture.
  9. Spread the mousse over the chocolate base.
  10. Cover and refrigerate for minimum 4 hours.
  11. Dust the cake with cacao powder or top it with chocolate chips.

Enjoy it!

One Comment Add yours

  1. mistimaan says:

    So yummy it is

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s