Gluten-Free Chocolate Mousse Cake

• 份量: 10 servings
• 活動時間: 40 minutes
• 總時間: 7 hours 10 minutes

食材

8 ounces bittersweet or semisweet chocolate (chopped or use chips, see note)

1 cup butter (2 sticks)

1 cup sugar

5 eggs

1 tablespoon vanilla extract

1/4 teaspoons salt

1/4 cup gluten-free 1:1 baking flour

8 ounces bittersweet or semisweet chocolate (chopped or use chips, see note)

1 1/3 cup powdered sugar

2 8oz packages cream cheese (softened)

2 teaspoons vanilla extract

2 cups cold heavy cream (see note)

3/4 cup cold heavy cream

2 tablespoons powdered sugar

2 teaspoons vanilla extract

Grated chocolate, for garnish (optional)

步驟

Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.

For the chocolate cake: Cut the butter into tablespoon-sized pieces. Add the butter and chopped chocolate to a medium microwave-safe bowl. Microwave for 1 minute until the butter and chocolate are melted, stirring every 15 seconds.

Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.

Add the eggs one at a time, whisking each until fully incorporated.

Using a rubber spatula, mix in the gluten-free flour until fully combined.

Pour the batter into the prepared pan. Smooth into an even layer. Bake for 30-35 minutes, until set and a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and cool on a wire rack. Let the cake cool completely before topping with the mousse.

For the chocolate mousse: Add the chopped chocolate to a small microwave-safe bowl. Microwave for 1 minute until the chocolate is melted, stirring every 15 seconds.

Pour the melted chocolate into the bowl of a stand mixer or a hand mixer. Add the powdered sugar, cream cheese and vanilla and mix until completely smooth, scraping down the sides and bottom 1-2 times.

With the mixer running on low, slowly pour in the heavy cream. Scrape down the sides and bottom of the bowl, then increase the speed to medium-high and whip until light and fluffy, about 3-4 minutes.

Spread the mousse on top of the cooled chocolate cake. Cover and refrigerate for at least 6 hours or up to 1 day.

For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.

Spread the whipped cream over the mousse cake. Garnish with chocolate shavings.

Run a thin knife around the edge of the cake and carefully open the springform pan. Slice and serve.

營養

• 卡路里: 359 kcal
• 總脂肪: 21 g
• 飽和脂肪: 12 g
• 膽固醇: 131 mg
• 鈉: 253 mg
• 總碳水化合物: 40 g
• 膳食纖維: 1 g
• 總糖: 38 g
• 蛋白質: 3 g