Gluten-Free Chocolate Cake with Coffee Mousse

If you have the misfortune of being allergic to gluten, I have an excellent dessert for you. The sponge cake can be used in 1001 ways - for brownies, muffins, etc. Believe me, even those without a gluten allergy will not miss the flour in this excellent pastry.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Coffee mousse

  • 2 piece Egg, egg yolk, fresh

  • 100 g Sugar, white

  • 12 g Koruzni škrob

  • 160 ml Milk, whole milk

  • 6 g Coffee, espresso

  • 6 g Gelatin powder, unsweetened

  • 2 spoons Water

  • 250 ml Sweet cream

Gluten-free biscuit

  • 150 g chocolate, dark

  • 100 g Butter, unsalted

  • 100 ml Sweet cream

  • 4 pieces Egg, fresh

  • 1 pinch Salt, table

  • 4 spoon Sugar, white

  • 4 spoon Cocoa, powdered, unsweetened

  • pieces Cocoa, powdered, unsweetened

Steps

  1. Gluten-Free Sponge Cake: Preheat the oven to 160 degrees Celsius. Place baking paper on the bottom of a cake pan (24 cm in diameter) and grease the sides with butter. Melt the butter and chocolate over a double boiler. Once the ingredients are combined, mix in the sweet cream with a whisk.

  2. Separate the egg whites and yolks into two bowls. Add a pinch of salt to the egg whites and gradually add sugar while whisking until stiff peaks form. Add the yolks one by one to the chocolate mixture and mix with a hand whisk.

  3. Sift the cocoa powder into the chocolate mixture and mix it in, then gently and slowly fold in the egg whites with a spatula. Pour the batter into the cake pan, smooth the top, and bake in the preheated oven for 20 minutes. Once baked, invert it onto a serving plate so the bottom side is up and let the cake cool.

  4. Place an adjustable cake ring around the cooled cake and line the inside with sturdy foil. Make sure there are no holes, as the coffee mousse could leak out otherwise.

  5. Coffee Mousse: Pour the milk into a cup and heat it until it boils. In another cup, mix the egg yolks and sugar. Add cornstarch, mix, then slowly pour in the hot milk in a thin stream. Cook the mixture over medium heat while constantly stirring until it thickens (as thick as pudding).

  6. Once the cream is cooked, add instant coffee and stir until the coffee granules are completely dissolved.

  7. While the cream is cooling, prepare the gelatin according to the instructions on the packet. Once it has bloomed, add it to the cream and stir until it is completely dissolved. Cool the cream, stirring it several times to prevent a skin from forming on the surface.

  8. Whip the sweet cream until it is half whipped. Add it to the cooled coffee cream and gently fold it in with a spatula. Pour the prepared mousse evenly over the cake. Chill the dessert well before serving.

  9. Before serving, dust the cooled cake with cocoa powder. Cut it into slices, or you can also cut the cake into any desired shapes (star, heart, crescent, etc.).

Nutrition Information (Per 100g)

  • Calories: 355.01 kcal
  • Fat: 20.7 g
    • Saturated Fat: 11.37 g
  • Carbohydrates: 33.48 g
    • Sugars: 27.6 g
  • Protein: 6.77 g
  • Fiber: 1.79 g