Exquisite Gluten-Free Mexican Chocolate Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• 4 oz gluten
• free dark chocolate 1/2 cup heavy cream 3 tbsp unsalted butter 2 large eggs, separated 1/4 tsp ground cinnamon 1/8 tsp cayenne pepper (optional) 1/2 tsp vanilla extract 3 tbsp granulated sugar

Instructions

1. In a heatproof bowl, combine the chocolate and butter. Microwave in 20 second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
2. In a separate bowl, whip the heavy cream into soft peaks. Refrigerate until needed.
3. In another bowl, whisk the egg yolks with the sugar, cinnamon, vanilla extract, and cayenne pepper (if using) until pale and thickened.
4. Gradually add the melted chocolate mixture to the egg yolk mixture, stirring constantly.
5. Whisk the egg whites in a clean bowl until they form stiff peaks.
6. Gently fold the whipped cream into the chocolate mixture, followed by the beaten egg whites.
7. Pour the mixture into a greased and parchment lined 8 inch springform pan and smooth the top. Refrigerate for at least 4 hours or overnight.

Chef’s Insight

This recipe is perfect for showcasing the contrast between the rich chocolate mousse and the zesty Mexican spices.

Notes

This recipe is best served chilled and directly from the refrigerator.