Chocolate Mousse Cake - Gluten FreeFrom hooch 8 years ago
How to make it
- Preheat oven to 160°C. Spray a 23 cm spring form tin with non stick baking spray and line with non stick baking paper.
- In the microwave (or small saucepan over a very gentle heat) melt the chocolate and butter, stirring together to blend well. Stir in the egg yolks, sugars and ground almonds.
- In a separate bowl with clean beaters, whisk the egg whites until stiff. Carefully fold the egg whites into the chocolate mixture and then pour into the prepared tin. Bake for approximately 1 hour until firm in the centre. Run a palette knife around the edge of the tin to loosen the sides then remove the spring form ring and turn out on a wire rack to cool completely