Choco-nut Mousse Cake for Celiacs
1 hr 30 min.
ready in 5 h. 30 min.
- For the chocolate rice layer
- 1 cup plain Sugar-free dark chocolate (70% cocoa solids, chopped)
- 2 tablespoons butter
- 1 teaspoon cream (48% fat)
- 2 cups puffed rice cereal
- For the cake
- ½ cup quinoa flour
- ¼ teaspoon xanthan gum
- ½ cup xylitol
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon gluten-free Baking powder
- ¼ cup cocoa powder
- ½ teaspoon Espresso powder
- 1 egg
- ⅜ cup milk
- ⅛ cup sunflower oil
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
- For the mousse
- ¼ cup cocoa powder
- ½ cup warm water
- 2 cups sugar-free chocolate (50% cocoa solids, chopped)
- 4 tablespoons unsalted butter (chopped)
- 2 cups cream (48% fat)
- Stevia (to taste)
- 1 teaspoon hazelnut extract
For the chocolate rice layer: grease a 20cm|8" cake tin and line the base with non-stick baking paper.
Melt the chocolate and butter with the cream in a heatproof bowl over a pan of gently simmering water until smooth and glossy. Leave to cool for 5 minutes.
Stir in the puffed rice until evenly coated. Spread evenly in the base of the tin.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
Combine the dry ingredients in a mixing bowl.
Beat together the eggs, milk and oil and stir in the courgettes and vanilla until well mixed.
Stir into the dry ingredients and mix just until combined.
Pour into the tin and smooth the top. Bake for 20-30 minutes until a skewer inserted into the centre come out clean. Cool completely in the tin.
Line a deep 20cm|8" springform cake tin with non-stick baking paper.
Place the puffed rice layer in the base of the tin, trimming to fit if necessary.
Remove the cake from the tin and place on the puffed rice base in the tin..
For the mousse: whisk the cocoa powder into the warm water until it dissolves completely. Set aside.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and whisk in the cocoa powder mixture until smooth. Set aside.
Whisk the cream until thick. Add the stevia and hazelnut extract and whisk again. Slowly pour the chocolate mixture into the whipped cream, carefully folding the ingredients together until no white streaks remain.
Spoon the chocolate mousse onto the cake in the tin and smooth the top. Chill for 3-4 hours until set.
Carefully remove the cake from the tin and place on a serving plate.
Sift cocoa powder over the top and decorate with sugar snowflakes if liked.