A delightful gluten free chocolate cake recipe. Our single origin Ecuadorian Arriba chocolate drops and coconut sugar are used for the chocolate cake and our new Gianduja Hazelnut Chocolate drops for the mousse. The Gianduja makes excellent mousse with it’s smooth creamy mix of cocoa and hazelnut paste.
Another great cake recipe from Kaia @thebakeawayblog, a delicious collection of colourful recipes that taste divine!
for the cake:
for the hazelnut chocolate mousse:
- 200g Gianduja hazelnut chocolate drops
- 3 tablespoons water
- 30g unsalted butter
- 3 medium eggs, separated
- 50g granulated sugar
- 100ml double cream
for the meringue:
- 3 egg whites
- 230g granulated sugar
- a 20cm spring-form pan, greased with oil and dusted with cocoa powder or flour
To make the Cake:
1. Combine the chocolate drops and butter in a medium sized bowl.
2. Place the bowl over a small pan of simmering water and stir until completely melted and runny. 3. Set aside to cool down.
4. With an electric mixer, beat the eggs until very pale in colour and fluffy (around five minutes). Keep beating the mixture while adding the sugar, one tablespoon at a time.
5. Gently fold in the chocolate mixture, making sure there is no chocolate left at the bottom of a bowl.
6. Transfer into a pan and bake in 180C for around 50-60 minutes or until a toothpick comes out clean.
7. Leave to cool down completely before removing the cake from a pan.
8. Prepare the chocolate mousse.
To make the chocolate mousse:
1. In a medium sized bowl, combine the hazelnut chocolate drops, water and butter.
2. Place the bowl over a small pan of simmering water and stir until everything is melted and runny. Set aside to cool down.
3. In another bowl, beat the egg whites with an electric mixer until stiff.
4. Continue beating and start adding the sugar, one tablespoon at a time. Set aside.
5. Add the egg yolks to the chocolate mixture and stir until everything is combined.
6. Add half of the meringue to the chocolate and gently fold in.
7. Beat the cream with an electric mixer and add to the chocolate mixture, mixing gently.
8. Add the remaining meringue and carefully fold in to the rest of the ingredients.
9. Line the base and sides of a spring form pan with baking paper (you can cut out the base and a long strip to cover the sides separately).
10. Return the chocolate cake back into the lined pan and tighten as much as possible.
11. Top the cake with the chocolate mousse and place in the freezer for at least 3 hours or overnight.
12. Remove the cake from the tin and carefully unpeel the baking paper.
13. Prepare the meringue just before the serving.
To make the Meringue:
1. Mix the egg whites and sugar in a medium bowl.
2. Place the bowl over a small pan of simmering water and beat with an electric mixer until stiff and glossy.
3. Spread on top of the cake and optionally toast with a blowtorch or under very hot grill (only for a few seconds).
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