Chocolate-Almond Flour Mousse Cake

Allergens

Eggs, Dairy (Milk)

Ingredients

• 1 cup unsalted butter
• 10 oz semisweet chocolate, chopped
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1 tsp pure vanilla extract
• 1/4 cup almond flour
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, melt the butter and chocolate together, stirring occasionally until smooth. Remove from heat and let cool.
3. In a large bowl, whisk together sugar, egg yolks, and vanilla extract until well combined.
4. Slowly pour the cooled chocolate mixture into the egg yolk mixture, stirring continuously to combine.
5. Sift in almond flour and a pinch of salt, folding gently until fully incorporated.
6. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture carefully, making sure not to deflate them.
7. Pour the mousse into the prepared springform pan and smooth the top with a spatula.
8. Bake for 40 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely, then refrigerate for at least 3 hours or overnight.

Chef’s Insight

This recipe is perfect for a dinner party, as it can be made ahead of time and served at the end of the meal to wow your guests with its luxurious texture and depth of flavor.

Notes

This recipe is gluten-free but contains dairy and eggs. Be sure to use almond flour, not almond meal, for the best texture.