EasterBake Chocolate Mousse Cake (GF)
EasterBake Chocolate Mousse Cake (GF)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, easterbake chocolate mousse cake (gf). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

EasterBake Chocolate Mousse Cake (GF) is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. EasterBake Chocolate Mousse Cake (GF) is something which I have loved my whole life.

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

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

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