How To Make lourless Chocolate Cake – Recipe
Flourless Chocolate Cake with Coffee Mousse – flourless chocolate cake topped with soft coffee cream. The perfect gluten-free cake for every occasion.
Source: Home Cooking Adventure
Ingredient
Makes about 8-10 servings
flourless chocolate cake
1/2 cup (110g) butter
5 oz (150g) half a week chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tablespoon (8g) unsweetened cocoa powder
a little salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tablespoons (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 teaspoon (3g) vanilla extract
1 tablespoon (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tablespoons cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line the 8-inch (20 cm) spring-loaded pan (with removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over bain-marie until smooth. Let cool a bit. Add the yolks one at a time and stir, mixing with the cocoa powder and salt.
3. Beat egg whites until frothy with a mixer. Gradually add sugar and beat until stiff peaks form. Gently fold the whipped whites into the chocolate mixture.
4. Pour the batter into the prepared pan and bake for 25 minutes. Cool completely in pan on a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and light golden in color. Stir in the cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolk mixture in a small saucepan and cook over low heat, stirring constantly, until it boils and thickens.
7. Remove heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve the gelatin in 2 tablespoons of cold water and let it rise for about 5 to 10 minutes. Cook on low heat until the gelatin dissolves, then pour over the coffee mixture.
9. Whip the cold whipping cream until stiff peaks form. Gradually incorporate into the coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, smoothing with a spatula.
11. Cover and refrigerate for about 4 hours or overnight to solidify before using.
12. Run a warm knife around the edges of the cake to remove the edges of the pan.
13. Cover the cake with cocoa powder.
14. Using a warm knife cut the cake into thin slices and serve.