Chocolate Mousse Cake Recipe (Gluten-Free)

Prepare the biscuit. Preheat the oven to 170°C (340°F), static heat. Melt the butter with the chocolate cut into pieces in the microwave, in 20-30 second intervals (or using a double boiler). Set aside.

Blend the whole eggs with the sugar for about 8 minutes. You should obtain a very frothy mixture. Fold in the chocolate-butter mixture using a spatula. Add the sifted cornstarch and cocoa and gently mix in with the spatula to incorporate.

Pour the batter into a 20 cm round mold, with the bottom lined with parchment paper, and spread it evenly. Bake and cook for 35 minutes.

Remove the cookie from the oven and let it cool for 30 minutes at room temperature, then place it in the fridge for 1 hour. Once cooled, the cookie will deflate; this is normal.

In the meantime, prepare the chocolate mousse. Chop the chocolate and place it in a bowl. Bring 200 g of cream to a boil and pour it over the chocolate. Whisk until smooth and let it cool while the cake also cools. The mixture should set a bit and thicken. If not, place it in the fridge for a few minutes.

Once the biscuit is well cooled, unmold it and remove the light crust that has formed on the surface using a sharp knife. Place it on a serving platter and surround it with a cake ring lined with acetate paper.

Finish the mousse. Whip the remaining cold cream and fold it into the chocolate using a spatula.

Pour the mousse over the biscuit and spread it evenly. Place the cake in the fridge for at least 4 hours (overnight for me).

Remove the ring and dust with sifted cocoa. Decorate with chocolate eggs if desired.