Scrumptious Gluten-Free Chocolate Mousse Torte with Raspberry Coulis
Discover the ultimate gluten-free dessert with this delectable Chocolate Mousse Torte topped with a luxurious raspberry coulis. This scrumptious French dessert is perfect for a romantic evening or an elegant dinner party, and it's sure to impress your guests with its rich flavors and irresistible presentation.
Allergens
Dairy, Eggs
Ingredients
- 8 oz gluten
- free dark chocolate, finely chopped
- 1 cup heavy cream
- 4 large eggs, separated
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
- In a double boiler, melt the chocolate until smooth. Set aside to cool slightly.
- In a large bowl, beat together egg yolks, sugar, and vanilla extract until pale and creamy. Stir in the cooled melted chocolate.
- In another bowl, whip heavy cream to soft peaks. Fold the whipped cream into the chocolate mixture gently but thoroughly.
- In a separate clean bowl, beat egg whites with salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
- Pour the batter into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the raspberry coulis, blend raspberries, sugar, lemon zest, and a few drops of water in a blender until smooth. Strain through a fine mesh sieve to remove seeds. Refrigerate until needed.
- Release the springform pan and place the torte on a serving plate. Drizzle with raspberry coulis before slicing and serving.
Chef’s Insight
To enhance the flavor, infuse the cream with coffee or orange liqueur while whipping.
Notes
Be sure to use high-quality, gluten-free chocolate for the best results. - Allow the torte to cool completely before adding the raspberry coulis.