Chocolate Rum Mousse Cake
This is a wonderfully light, gluten-free chocolate cake. Once baked, it is very easy to assemble. You don’t have to be a master chef to create this show-stopping dessert.
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- 200g plain chocolate
- 5 large eggs
- 150g caster sugar
- 100g butter, melted
- 50g ground almonds
- 250ml double cream
- 150g plain chocolate melted
- 4 tbsp rum (Kosher for Passover)
- Cocoa powder
- 150g raspberries
- 150g blackberries
- 50g plain chocolate, melted
- Mint leaves (optional)
- Preheat the oven to 160C Fan. Grease and line a 20cm deep loose bottomed cake tin with baking paper.
- To make the cake. Melt the chocolate over a pan of simmering water until runny. Whisk the egg yolks ad caster sugar together until thick and fluffy . Whisk in the melted butter a little at a time, then add the melted chocolate. Whisk the whites in a large bowl until stiff. Add the whites and fold into the yolk mixture with the ground almonds.
- Spoon the mixture into the tin. Bake for 50 minutes until well risen and firm in the middle. Leave to cool. (The top will crack a little as its a similar consistency to a brownie, so don’t worry) Slice in half when cold.
- To make the mousse. Whisk the cream until soft peaks. Stir in the melted chocolate.
- Brush both cakes with the rum.
- Put one cake on a plate. Spoon the mousse on top and level with a spatula . Put the second cake on top. Dust with cocoa and arrange the berries on top. Sift over some of the icing sugar and drizzle over 50g of melted chocolate.