Thursday, February 6, 2014

Gluten-Free Triple Chocolate Mousse Cake

Since I have finally reached 100 blog posts, it seemed deserving that I bake something spectacular. At first, I opted for a minty fudge ice-cream cake, which unfortunately, ended in disaster.  I searched around a bit more and discovered this recipe. I had never made any sort of mousse before, and I was quite unsure what to expect. I suppose I expected deliciousness, and that was exactly what I got.

Usually, complicated recipes are looked upon with trepidation. Not necessarily because they are more difficult than making a simple chocolate chip cookie, but because they appear longer and more arduous. However, this long-frightening recipe was surprisingly easy. Much easier, in fact than several other cakes I have tried in the past. A bonus, it's gluten free!

It took a couple of hours to make, though most of the time spent was waiting for it to bake, and then to cool. The mousse part was incredibly easy. Basically just melt the chocolate and beat in some whipped cream! Since the cake is flour-less, it can be a bit difficult to tell when it is done. Though it may appear fully baked (and set) on the outside, the inner parts make still be very doughy. I guess that is where toothpicks come in handy. The recommended chilling time is 2.5 hours, but if you live in a rather chilly climate (like me), you can pop it outside for about 45 minutes. Have fun baking!

Gluten-Free Triple Chocolate Mousse Cake:

Yield: About 8-12 servings (depending on how large you cut the pieces)

Flour-less Chocolate Cake:


6 tablespoon unsalted butter

7 ounces (about 1 cup) dark chocolate chips

3/4 teaspoon espresso powder

4 large eggs, separated

1 1/2 teaspoons vanilla extract

pinch of baking powder

pinch of salt

1/3 cup packed light brown sugar


Preheat oven to 325 degrees F, and grease a 9" spring form pan. Combine butter, chocolate, and espresso powder in heat proof bowl (I used a double boiler) and place over a pan of simmering water. Stir occasionally until melted. Remove from heat, and set aside for about 5 minutes. Whisk in egg yolks and vanilla.

In a large mixing bowl, beat egg whites, baking powder, and salt on medium-low speed until foamy, about one minute. Add half of the brown sugar, and continue whipping for about 15 seconds. Add remaining sugar, increase speed to high, and beat until soft peaks form (mixture should have the consistency of shaving cream).

Gently form 1/3 of the meringue into the chocolate mixture to lighten it. Fold in remaining meringue, and stir until no more white streaks can be seen. Carefully pour into prepared pan, and bake for about 13-18 minutes. Cake should be set in the middle, and firm around the edges. Allow to cool for about an hour. In the meantime, begin making the mousse.

Dark Chocolate Mousse:


5 tablespoons hot water

2 tablespoons cocoa

7 ounces (about 1 cup) dark chocolate chips

1 1/2 cups chilled heavy whipping cream

1 tablespoon granulated sugar

1/8 teaspoon salt


Mix water and cocoa together, set aside. Melt dark chocolate chips in a double boiler over simmering water stirring occasionally. In a chilled mixing bowl, beat heavy whipping cream, sugar, and salt until soft peaks form, about 2-3 minutes.

Whisk cocoa-water mixture into the dark chocolate chips. Fold in 1/3 of the whipped cream into the chocolate mixture to lighten it. Fold in remaining whipped cream, stirring until no streaks can be seen. Gently spread over cake, and chill for about 15 minutes. Meanwhile, make the white chocolate mousse.

White Chocolate Mousse:


3/4 teaspoon powdered unflavored gelatin

1 tablespoon water

6 ounces (a little less than 1 cup) white chocolate chips

1 1/2 cups chilled heavy whipping cream

shaved chocolate or cocoa powder for garnish (optional)


Sprinkle gelatin over water, and allow to sit for at least 5 minutes. Place white chocolate in a heat proof bowl. Bring 1/2 cup heavy whipping cream to simmer in a small saucepan over medium-high heat. Combine gelatin and heated cream, and pour over chocolate. Stir until chocolate is melted.

In a large chilled mixing bowl, beat remaining 1 cup of heavy whipping cream until soft peaks form, 2-3 minutes. Fold 1/3 of cream into white chocolate mixture to lighten it, followed by the rest of the whipped cream. Spread over hardened chocolate mousse, and allow to chill for about 2.5 hours until set. Enjoy!

Note: Cake can be stored in the fridge for about 1 day. I found this recipe at:

Nutritional Facts: (Per serving) 458 Calories, 25g carbs, 3g protein, 21g sugar, 38g fat


  1. Woot! Now I want to make it. Any...Nutritional facts? ;)

  2. I just calculated the nutritional facts, and they should be listed at the end of the post. :)


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