Being Gluten-free can be such a pain in the gut sometimes. Unfortunately it can be even worse when it comes to baking. When your life consists of trying Gluten free recipes, you can’t help being disappointed with the dry and underwhelming results.
That is why I have dedicated a lot of time experimenting with baked goods and desserts. All in an attempt to find out what works and what doesn’t. It would be a shame if we had to go through our lives with these dietary restrictions, and never be able to enjoy the beauty of a nice moist slice of cake ever again. A travesty if I ever heard one.
I remember when I was maybe 11 year olds I was in love with a recipe for mousse cake, it was my favourite thing in the entire world and I hadn’t had the joy of eating it since having to go Gluten-free for health reasons. Then it hit me… the recipe I loved so much had always been gluten free, naturally. I had just never realised before. Of course this meant I had to try out my old favourite, for old times sake and I have to say I was not disappointed one bit.
What you will need
400g of Dark Chocolate – I use a mixture of %’s to get the best flavour, and something not too bitter.
50g of Granulated White Sugar
175g of Butter
Let the baking begin!
0) Line a springform tin with parchment and grease the sides. Preheat the oven to 180 *C
1) First thing you will want to do is add the 6 eggs into a bowl. I use an electric mixer for ease and convenience. But you could always use a hand mixer. Then add the sugar to the eggs. I whisk the eggs and sugar on a low setting for about 10 minutes.
2) Whilst I am waiting for that to gently whisk, I put the chocolate and butter into a glass bowl and melt it over a simmering pan of water. This may take a while, but the important thing is that you continuously agitate the chocolate so it doesn’t stick or burn. I used a mixture of 75% and 85% Chocolate.
3) Once that is melted, it is essential that the chocolate is set aside to cool substantially, but not to a point of hardening. I usually leave the chocolate for about 10 minutes whilst I up the speed of the mixer. This heightened speed for 10 minutes will allow the eggs to grow and they will become more fluffy, increasing in volume.
4) Once the whisking is done and the chocolate is cooled, it is time to incorporate the two components. Tip the chocolate into the egg mixture and using a spatula, fold the mixture until the egg has taken on a deep chocolate colour.
5) Pour mixture into prepared tin and place in the oven for about 20 minutes.
6) Leave your cake to cool until it is much firmer. You can serve slightly warm for a fondue effect or refrigerate for a firmer mousse consistency. Enjoy with ice cream or on its own
There you go! And no one ever has to know it was Gluten-Free!
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