Wheat Free Mocha Mousse Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the shortbread crust
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
5 tablespoons of caster (superfine) sugar
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 2/3 cup of rice flour
5 tablespoons of unsweetened (DF/GF) cocoa powder
1/4 teaspoon of salt
100 g (3 1/2 oz) 1 generous cup of ground almonds
2 tablespoons of caster (superfine) sugar
55 g (2 oz) 1/4 cup of melted Dairy free margarine
5 tablespoons of caster (superfine) sugar
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 2/3 cup of rice flour
5 tablespoons of unsweetened (DF/GF) cocoa powder
1/4 teaspoon of salt
100 g (3 1/2 oz) 1 generous cup of ground almonds
2 tablespoons of caster (superfine) sugar
55 g (2 oz) 1/4 cup of melted Dairy free margarine
for the mocha mousse
100 g (3 1/2 oz) of (DF/GF) dark continental chocolate
4 large free-range egg yolks
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
140 ml (5 fl oz) 2/3 cup of strong freshly brewed, hot black coffee
117 g (1/2 oz) sachet (US 1 tablespoon) powdered gelatine dissolved in 60 ml (2 fl oz) 1/2 Cup of boiling water, or vegetarian equivalent
3 large free-range egg whites
8 - 16 fresh coffee beans for decoration and a little extra (DF/GF) cocoa powder
A deep-sided 23 cm (9 inch) china or glass tart or flan dish, lightly oiled
4 large free-range egg yolks
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
140 ml (5 fl oz) 2/3 cup of strong freshly brewed, hot black coffee
117 g (1/2 oz) sachet (US 1 tablespoon) powdered gelatine dissolved in 60 ml (2 fl oz) 1/2 Cup of boiling water, or vegetarian equivalent
3 large free-range egg whites
8 - 16 fresh coffee beans for decoration and a little extra (DF/GF) cocoa powder
A deep-sided 23 cm (9 inch) china or glass tart or flan dish, lightly oiled
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Make the shortbread crust first. mix together the margarine, sugar and vanilla extract until pale and creamy,
3. In either a bowl or a food processor. sift together the flour, cocoa and salt onto a plate.
4. Add the dry ingredients to the margarine mixture and beat together until the dough forms into a ball.
5. Wrap the dough in clingfilm (plastic wrap) and chill for 30 minutes.
6. On a lightly oiled surface, roll out the dough to 1.25 cm (1/2 inch) thick and slide it on to a non-stick baking tray.
7. Bake it in the oven for 25 - 35 minutes, but do not let the crust blacken around the edges. (Alternatively, if you are making cookies, cut out 5 cm (2 inch) circles instead and transfer them to a non-stick baking tray, leaving plenty of room for them to spread. Bake the cookies for 20 - 25 minutes or until firm to touch. Cool on a wire rack.)
8. When the shortbread crust has cooled down, break it up into pieces and allow it to get cold.
9. Process the shortbread crust briefly in a food processor until it resembles breadcrumbs.
10. Quickly add the almonds, 2 tablespoons of caster (superfine) sugar and the melted margarine, and mix for a second or two.
11. Pack the shortbread mixture into the prepared dish, press down firmly and then place in the refrigerator to cool.
12. Meanwhile, melt the chocolate in a large bowl in the microwave until just soft and then stir until smooth.
13. Beat the egg yolks in a food processor with the caster (superfine) sugar until pale and smooth.
14. Pour in the hot coffee and process again. Pour in the melted gelatine and briefly process again.
15. Stir the coffee mixture into the bowl of chocolate until well blended.
16. Leave the mousse to cool in the refrigerator for 20 minutes.
17. Put the egg whites in a large bowl, beat until stiff and fold into the mousse mixture using a metal spoon.
18. Pour the mousse over the biscuit base, level off and chill for about 3 hours or until set.
19. Decorate with coffee beans or Dairy free chocolate-coated coffee beans and dust with sifted cocoa powder.
2. Make the shortbread crust first. mix together the margarine, sugar and vanilla extract until pale and creamy,
3. In either a bowl or a food processor. sift together the flour, cocoa and salt onto a plate.
4. Add the dry ingredients to the margarine mixture and beat together until the dough forms into a ball.
5. Wrap the dough in clingfilm (plastic wrap) and chill for 30 minutes.
6. On a lightly oiled surface, roll out the dough to 1.25 cm (1/2 inch) thick and slide it on to a non-stick baking tray.
7. Bake it in the oven for 25 - 35 minutes, but do not let the crust blacken around the edges. (Alternatively, if you are making cookies, cut out 5 cm (2 inch) circles instead and transfer them to a non-stick baking tray, leaving plenty of room for them to spread. Bake the cookies for 20 - 25 minutes or until firm to touch. Cool on a wire rack.)
8. When the shortbread crust has cooled down, break it up into pieces and allow it to get cold.
9. Process the shortbread crust briefly in a food processor until it resembles breadcrumbs.
10. Quickly add the almonds, 2 tablespoons of caster (superfine) sugar and the melted margarine, and mix for a second or two.
11. Pack the shortbread mixture into the prepared dish, press down firmly and then place in the refrigerator to cool.
12. Meanwhile, melt the chocolate in a large bowl in the microwave until just soft and then stir until smooth.
13. Beat the egg yolks in a food processor with the caster (superfine) sugar until pale and smooth.
14. Pour in the hot coffee and process again. Pour in the melted gelatine and briefly process again.
15. Stir the coffee mixture into the bowl of chocolate until well blended.
16. Leave the mousse to cool in the refrigerator for 20 minutes.
17. Put the egg whites in a large bowl, beat until stiff and fold into the mousse mixture using a metal spoon.
18. Pour the mousse over the biscuit base, level off and chill for about 3 hours or until set.
19. Decorate with coffee beans or Dairy free chocolate-coated coffee beans and dust with sifted cocoa powder.
serving amount
serves 6 - 8
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