Samba Chocolate Mousse Cake

Allergens

Milk, Eggs

Ingredients

• For the Crust:
• 1 cup almond flour
• 1/2 cup gluten
• free graham crackers, crushed
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon For the Mousse:
• 7 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 4 large eggs, separated
• 1/4 cup granulated sugar For the Dulce de Leche Sauce:
• 1 can (14 oz) sweetened condensed milk
• 1 tablespoon vanilla extract

Instructions

1. Preheat your oven to 350°F. In a bowl, combine almond flour, crushed gluten free graham crackers, melted butter, sugar, and cinnamon. Press the mixture into the bottom of a springform pan. Bake for 8 minutes or until golden brown. Set aside to cool.
2. In a double boiler, melt the chopped chocolate and heavy cream together, stirring constantly. Once smooth, remove from heat and let it cool slightly.
3. In a separate bowl, whisk together egg yolks and sugar until pale and thickened. Fold in the melted chocolate mixture into the yolk mixture.
4. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture. Pour this mixture over the cooled crust in the springform pan. Refrigerate for at least 2 hours or overnight.
5. For the dulce de leche sauce, pour the sweetened condensed milk into a saucepan and heat it over medium low heat, stirring constantly until it turns golden brown. Remove from heat, let it cool slightly, then stir in vanilla extract.
6. To serve, drizzle dulce de leche sauce over individual slices of the chilled chocolate mousse cake.

Chef’s Insight

The crust can be prepared ahead of time for convenience.

Notes

[Include any Additional Notes or Tips]