Michelin-Star Gluten-Free Chocolate Mousse Torte with Raspberry Coulis

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 oz gluten
• free dark chocolate, chopped 1/2 cup unsalted butter 4 large eggs, separated 1/4 cup granulated sugar 1 tsp pure vanilla extract 1/4 cup heavy cream 1 cup fresh raspberries 3 tbsp granulated sugar 1 tbsp water

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
3. In a separate bowl, whisk egg yolks, 1/4 cup sugar, and vanilla extract until pale and creamy. Slowly add the melted chocolate mixture, stirring constantly until well combined.
4. In another clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold into the chocolate mixture. e) Fold in heavy cream until fully incorporated. Pour batter into prepared pan and bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely. f) In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until raspberries break down and the mixture thickens. Strain through a fine mesh sieve to remove seeds, and chill in the refrigerator. g) To serve, place a slice of torte on each plate, drizzle with raspberry coulis, and enjoy!

Chef’s Insight

The key to a perfect chocolate mousse torte is the perfect balance between the rich chocolate and tangy raspberry coulis.

Notes

Use high-quality chocolate for the best flavor and texture.