Recipe: Appetizing EasterBake Chocolate Mousse Cake (GF)

EasterBake Chocolate Mousse Cake (GF). Great recipe for EasterBake Chocolate Mousse Cake (GF). I was going to make brownies, but it seemed a shame to waste the egg whites. Instead, I whipped the egg whites and folded them into the chocolate batter.

Spoon the chocolate mousse onto the enclosed cake, and smooth the top. Gluten-Free Chocolate Cake - An easy sheet cake you'll that's fluffy and moist with a secret ingredient in the frosting. Gluten-Free Angel Food Cake - Delicious on it's own or as a base for your favorite dessert. You can have EasterBake Chocolate Mousse Cake (GF) using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of EasterBake Chocolate Mousse Cake (GF)

It's 180 g of Bournville dark chocolate.
You need 175 mls of olive oil.
You need 50 g of caster sugar.
Prepare 6 of large eggs.
It's 100 g of gluten free white flour (or regular plain flour if preferred).
It's 1/2 tsp of xanthan gum (if using gluten free flour).
It's 90 g of mini eggs.
Prepare 100 g of dark chocolate (to decorate).

I hope you love this gluten-free chocolate mousse cake as much as we do! Divide the batter among the prepared pans. First, combine the hot coffee and the cocoa powder in a mug and stir to combine. Remove chocolate from heat and add maple syrup and vanilla.

EasterBake Chocolate Mousse Cake (GF) instructions

Pre-heat the oven to 180C and line a baking tin with parchment paper..
Break the chocolate into chunks and add to a microwave proof bowl. Add the oil and then heat on high, stirring every 30 seconds, until fully melted. Set this bowl to one side to cool..
In a large mixing bowl, whisk the egg yolks and sugar until fluffy. Pour the chocolate mixture into the egg yolks and whisk. Then whisk the flour into the chocolate batter..
In a separate mixing bowl, whisk the egg whites into stiff peaks. Then fold the egg whites into the chocolate batter. Stir with a metal spoon until the whites have been incorporated, but try not to knock the air out..
Pour the batter into the prepared baking tin. Bake in the centre of the oven for 40 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to cool for ten minutes in the tin, then remove and allow to cool completely on a wire rack..
Break 100g of chocolate into chunks and place in a small microwave-proof bowl. Heat on high for approximately 2 minutes, stirring every 30 seconds until melted. Pour over the cake and decorate with mini eggs..

Pour mousse over the cake and spread to form an even layer. Gluten-free Chocolate and Raspberry Mousse Cake Recipe. Where shall I begin describing this heavenly cake? The whole cake tastes so delicious. It is light, chocolatey, fruity, refreshing, and flavorful.