Gluten-Free Chocolate Mousse Cake

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Average Rating: 5 | Rated By: 2 users

Sometimes we should indulge in a heavenly gluten-free chocolate mousse cake, especially on festive occasions. Mousse cakes are always popular because of their smooth texture and delectable flavour. To serve add some frozen grapes or berries

 

Ingredients

  • ¾ cup all purpose gluten free flour blend
  • 4 Tbsp. pure cocoa powder
  • 1/8 tsp. sea salt
  • ½ tsp. GF aluminum free baking soda
  • ¼ cup agave nectar
  • ¼ cup + 1 Tbsp. sour cream, at room temperature
  • 3 Tbsp. extra virgin olive oil
  • 1 large egg, at room temperature
  • 1/3 cup water
  • FOR THE MOUSSE
  • ¼ cup less 1 Tbsp. pure cocoa powder
  • ¼ cup warm water
  • 10 oz. GF semisweet dark chocolate chips
  • 4 Tbsp. unsalted butter
  • 2 cups whipping cream
  • ¼ cup + 1 tbsp. agave nectar
  • Instructions

  • Preheat oven to 350 F line the bottom of an 8-inch springform pan with parchment paper
  • Mix flour, cocoa powder, salt and baking soda. In a separate bowl whisk together agave, sour cream, olive oil, egg and water. Add to dry ingredients and mix well
  • Pour batter into springform pan and bake for 12 – 15 minutes or until toothpick inserted in the middle comes out almost clean. Remove from the oven and cool completely.
  • FOR THE MOUSSE
  • Whisk cocoa powder and warm water until cocoa is dissolved
  • Place chocolate chips and butter in a heat safe glass bowl and place over boiling water until melted, stirring occasionally. Add cocoa mixture and whisk together, then cool.
  • In a large bowl add whipping cream and agave, whip until soft peaks form. Slowly fold in chocolate mixture until you can’t see white anymore, do not over mix.
  • Smooth the mousse over the cake and refrigerate for three hours or until the mousse sets
  • To serve, carefully loosen the sides with a sharp knife then remove from the pan. Serve chilled.


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