EasterBake Chocolate Mousse Cake (GF)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, easterbake chocolate mousse cake (gf). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Bonjour , aujourd'hui un délicieux entremets au chocolat au lait et aux noisettes avec un insert vanille. Ce gâteau est très facile à réaliser et fera un. Chocolate Mousse Cake Recipe, eggless and without oven. Learn how to make this decadent "chocolate mousse cake".

EasterBake Chocolate Mousse Cake (GF) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. EasterBake Chocolate Mousse Cake (GF) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have easterbake chocolate mousse cake (gf) using 8 ingredients and 6 steps. Here is how you can achieve that.

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The ingredients needed to make EasterBake Chocolate Mousse Cake (GF):
  1. Prepare 180 g Bournville dark chocolate
  2. Make ready 175 mls olive oil
  3. Take 50 g caster sugar
  4. Take 6 large eggs
  5. Make ready 100 g gluten free white flour (or regular plain flour if preferred)
  6. Make ready 1⁄2 tsp xanthan gum (if using gluten free flour)
  7. Prepare 90 g mini eggs
  8. Get 100 g dark chocolate (to decorate)

Place bottom cake layer on your cake stand or serving plate. This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form. Notes: When served at room temperature, the texture of this cake Use a hot, wet, knife to cut slices of cake. Be sure to use a high quality bittersweet chocolate here.

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Instructions to make EasterBake Chocolate Mousse Cake (GF):
  1. Pre-heat the oven to 180C and line a baking tin with parchment paper.
  2. Break the chocolate into chunks and add to a microwave proof bowl. Add the oil and then heat on high, stirring every 30 seconds, until fully melted. Set this bowl to one side to cool.
  3. In a large mixing bowl, whisk the egg yolks and sugar until fluffy. Pour the chocolate mixture into the egg yolks and whisk. Then whisk the flour into the chocolate batter.
  4. In a separate mixing bowl, whisk the egg whites into stiff peaks. Then fold the egg whites into the chocolate batter. Stir with a metal spoon until the whites have been incorporated, but try not to knock the air out.
  5. Pour the batter into the prepared baking tin. Bake in the centre of the oven for 40 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to cool for ten minutes in the tin, then remove and allow to cool completely on a wire rack.
  6. Break 100g of chocolate into chunks and place in a small microwave-proof bowl. Heat on high for approximately 2 minutes, stirring every 30 seconds until melted. Pour over the cake and decorate with mini eggs.

Notes: When served at room temperature, the texture of this cake Use a hot, wet, knife to cut slices of cake. Be sure to use a high quality bittersweet chocolate here. Chew Out Loud. · The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Chocolate Mousse Cakes combine a moist and dense flourless chocolate with a rich and creamy chocolate mousse. Try to use a good quality chocolate, one that you enjoy eating on its' own.

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