Gluten Free Double Fudge Mousse Cake
Recipe By Renee Muller
- Cooking and Prep: 1 h 15 m
- Serves: 10
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Mousse Cake
Yield: 1 9x13-inch cake
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Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan.
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In a small saucepan over low heat, melt eight ounces baking chocolate with the oil. Stir until combined. Remove from heat and let cool.
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In the bowl of an electric mixer fitted with the whisk attachment, beat whites. When foamy, slowly add in one-third of a cup sugar and beat until stiff peaks form. Remove whites from bowl and set aside.
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In the bowl of an electric mixer, combine yolks with remaining sugar. Beat on high speed until light and creamy, about three minutes. Using a spatula, incorporate the nuts, then the egg whites. Fold in cooled chocolate.
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Set aside one cup of batter (refrigerate it). Pour cake into prepared pan. Bake for 50 minutes.
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Spread shredded coconut on a cookie sheet and toast until just golden, about five minutes.
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Once cake has cooled, melt remaining two ounces baking chocolate. Stir into the reserved cup of batter. Spread mixture over cake to glaze. Top with shredded coconut.
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Keep cake refrigerated.
Note:
Cake freezes well or will last up to four days refrigerated.
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