Michelin-Star Gluten-Free Chocolate Mousse Torte with Raspberry Coulis and Edible Gold Leaf

A flavorful english dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 2 hours and 10 minutes (including overnight refrigeration)

🍽 Servings: 2 servings

🔥 Difficulty: Advanced

🌎 Cuisine: French

Allergens

Contains no common allergens unless specified.

Ingredients

10 oz dark chocolate (70% cocoa), gluten
free 6 large eggs, separated 1 cup heavy cream 2 cups fresh raspberries 1/4 cup granulated sugar 1 tbsp water Edible gold leaf

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. In a double boiler, melt the chocolate. Stir occasionally until smooth, then remove from heat and let cool slightly. In a separate bowl, whisk together egg yolks and heavy cream. Slowly whisk in the melted chocolate until fully combined. In another large bowl, beat egg whites to stiff peaks. Fold into the chocolate mixture gently but thoroughly. Pour the batter into the prepared springform pan and smooth the top. Bake for 35 40 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Let cool completely, then refrigerate overnight. To make the raspberry coulis, combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Strain through a fine mesh sieve to remove seeds. Allow to cool. Assemble the torte by placing it on a serving plate, and drizzle with the raspberry coulis. Garnish with edible gold leaf.

Chef’s Insight

The key to this recipe is using high-quality dark chocolate and fresh raspberries.

Notes

Use a high-quality dark chocolate with at least 70% cocoa for the best flavor.

Substitutions

For a vegan alternative, use dark chocolate with a vegan label and substitute the eggs with a flax egg or silken tofu.

Alternative Preparations

This recipe can be prepared in individual ramekins for a more intimate presentation.

Alternative Methods

To create a no-bake version, chill the chocolate mixture until set instead of baking.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

The raspberry coulis can be stored in an airtight container in the refrigerator for up to one week.

Plating Tips

Use a small offset spatula to create swirls and peaks on top of the torte.

Nutrition Facts

Calories: 900 kcal per serving Protein: 15 g Carbohydrates: 75 g Fat: 60 g (35 g saturated) Sodium: 20 mg Fiber: 4 g Sugar: 55 g Note that the raspberry coulis will add additional calories and sugar.