Chocolate Rum Mousse Cake
One for the grown ups! This is a wonderfully light, gluten-free chocolate rum mousse cake. Once baked, it is very easy to assemble. You don’t have to be a master chef to create this show-stopping dessert.
Gluten-free
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Ingredients
Chocolate cake
200g plain chocolate
5 large eggs
150g caster sugar
100g butter, melted
50g ground almonds
5 large eggs
150g caster sugar
100g butter, melted
50g ground almonds
Chocolate mousse
250ml double cream
150g plain chocolate melted
4 tbsp rum (Kosher for Passover)
150g plain chocolate melted
4 tbsp rum (Kosher for Passover)
Topping
Cocoa powder
150g raspberries
150g blackberries
50g plain chocolate, melted
Mint leaves (optional)
150g raspberries
150g blackberries
50g plain chocolate, melted
Mint leaves (optional)
Method
- Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. 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 egg 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 it is a similar consistency to a brownie, so don’t worry). Slice in half when cold.
- To make the mousse. Whisk the cream until you get 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.
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