Chocolate Raspberry Espresso Mousse Cake

Easy Gluten Free Baking Recipe

I am not going to tell an inspiring story behind this cake, I am going to keep this short and sweet. I am going crazy during this self-isolation shit and I just keep baking and cooking all day. Here is a pretty easy recipe that you can make in the morning and enjoy with an afternoon coffee!

Here is a list of some of the ingredients you can grab off of Amazon, so you can avoid going to the store. Everything else was sold out from what I can see, so I will edit this in a few days/week to see if items are back in stock:

Some of the baking process in pics, in case you need the reference!

Chocolate Raspberry Espresso Mousse Cake

A gluten free, thin and dense chocolate mousse cake. If you are looking for a cake that is not too sweet with just the right amount of raspberry and espresso, then this one is for you!

Course Dessert
Cuisine American, gluten free
Keyword cake, chocolate, espresso, Gluten Free, mousse, raspberry
Prep Time 30 minutes
Cook Time 25 minutes
Resting/Cooling Time 6 hours
Total Time 6 hours 55 minutes
Servings 8 slices

Ingredients

  • 1 up Fresh Raspberries
  • 8 oz Semi sweet cooking chocolate
  • 1 stick Unsalted Butter
  • 3 Eggs, separated
  • 1/8 cup Gluten Free Flour (can use regular flour, if not GF)
  • 1/8 cup Sugar
  • 1 oz Brewed Espresso (can use brewed coffee if no espresso)
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp Cacao Powder (for dusting)

Instructions

Prep Ahead of Time

  1. Freeze the raspberries on a sheet lined with parchment paper in the freezer for 2-3 hours.

Cake Instructions

  1. Preheat oven to 200*C/400*F

  2. Lightly grease a 9-inch diameter springform cake pan with butter or cooking spray. Make sure you have another small pan that can cover this one. If you don't then get an oven proof plate and cover in foil paper. (this needs to be slightly larger than your springform pan.

  3. Put the chocolate and the butter in a large, heatproof bowl and sit the bowl over a saucepan of gently simmering water. (Don't let the bowl come in contact with the hot water or your chocolate will be ruined)

  4. Slowly melt, stirring until the mixture is smooth and silky. Add Vanilla, Salt and Espresso and stir until combined. Remove from heat.

  5. In a separate bowl, beat the egg yolks with the flour for 1 minute until thick, making sure there are no lumps. Add the chocolate mixture and stir well to combine.

  6. In another bowl, beat the egg whites until soft peaks. Sprinkle the sugar over the egg whites and beat again until you have a glossy shine.

  7. Use a large metal spoon or a spatula to fold the egg whites into the chocolate mixture. Do not overbeat.

  8. Add the frozen berries and stir.

  9. Pour the mixture into the cake pan and bake in the oven uncovered for 15 minutes.

  10. After 15 minutes, place the foil wrapped plate or the other pan ontop of the springform cake pan. Keep the oven on. Bake another 10 minutes.

  11. Carefully remove the cake pan from the oven and leave the plate/pan on top of the springform cake pan. Let is cool completely (approx 4-5 hours).

  12. Once cooled, place in fridge for a minimum of 3 hours before serving.

  13. Once ready to serve, take the cacao powder and lightly dust overtop. If you don't have cacao powder, you can also use icing sugar or skip this step and place fresh raspberries on top!

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