Chocolate Mousse Cake (Gluten Free)


For the Base / bottom

50 g butter 
75 g dark chocolate 
40 g Schar Gluten Free Mix C Patisserie  
1 tbsp unsweetened cocoa powder
1/2 tsp salt 
80 g sugar

For the Filling 
200 g dark chocolate
250 g mascarpone cheese
200 ml double cream
70 g sugar 
2 egg whites

For the Decoration
to taste rasberries
to taste edible flowers 


For the bottom:

  • Prepare the dough by melting the butter and chocolate.
  • Mix all the dry ingredients together and pour over the melted chocolate mixture. Mix until smooth.
  • Use a loose bottom cake tin.
  • Bake the bottom for 12–15 minutes.

For the filling:

  • Melt the chocolate.
  • Whisk the egg whites in a large, clean bowl until stiff. Gradually whisk in the sugar.
  • In another bowl, whip the cream and mascarpone.
  • Combine the melted sugar with the cream mix. Finally add the meringue too.
  • Pour the filling over the brownie bottom.
  • Cover and put the cake into the fridge for 4 hours or overnight.

For decoration:

  • Decorate with raspberries and edible flowers.