Midnight Forest Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• For Sponge Cake: 4 large eggs, separated 1/2 cup granulated sugar 1 tsp vanilla extract 1/2 cup gluten
• free all
• purpose flour 2 tbsp unsweetened cocoa powder A pinch of salt For Forest Fruit Compote: 1 cup mixed berries (e.g., raspberries, blackberries, blueberries) 1/4 cup granulated sugar 1 tbsp lemon juice 1 cinnamon stick 1 star anise For Mousse: 6 oz dark chocolate (70% cocoa), finely chopped 2 cups heavy whipping cream, divided 1/4 cup raspberry liqueur 1 tsp vanilla extract

Instructions

1. a. For Sponge Cake: Preheat oven to 350°F (180°C). Grease and line two 6 inch round cake pans. In a large bowl, beat egg yolks with sugar until pale and creamy. Stir in vanilla extract. Sift flour, cocoa powder, and salt over the mixture. Beat egg whites to stiff peaks and fold into the mixture gently. Bake for 25 minutes or until a toothpick comes out clean. Cool completely on a wire rack. b. For Forest Fruit Compote: In a saucepan, combine all ingredients and cook over medium heat until the berries release their juices and thicken slightly. Cool to room temperature. c. For Mousse: In a double boiler, melt the chocolate and 1 cup of heavy whipping cream until smooth. Remove from heat and stir in raspberry liqueur and vanilla extract. Let cool to room temperature. Whip remaining heavy cream to stiff peaks and fold into the cooled chocolate mixture.

Chef’s Insight

The delicate balance of flavors and textures creates an unforgettable sensory experience that will leave you longing for more.

Notes

For a stunning presentation, serve the cake on a bed of crushed gluten-free biscuits or crumbled hazelnut cookies.