Chocolate Mousse Brownie Cake (Gluten-Free). Sit back and relax, watching how to make a rich and fudgy gluten-free brownie cake topped with an airy chocolate mousse and a creamy ganache. Definitely one of my favorite desserts!
If you like brownies, check out the One Bowl Cocoa Powder Brownies, the Super Easy Egg-Free Brownies, or the Brownie Sandwich Cookies.
Prep time: 30mins | Cook time: 40mins | Yield: 8-10
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Mousse Brownie Cake (Gluten-Free)
Yield:
8-10
Prep Time:
30 minutes
Cook Time:
40 minutes
Chocolate Mousse Brownie Cake (Gluten-Free). A rich and fudgy gluten-free brownie cake topped with an airy chocolate mousse and a creamy ganache.
Ingredients
For the Gluten-Free Brownies:
- 150g (about 1 cup) Semi-sweet chocolate, chopped or chips
- 1/3 cup (75g) Unsalted butter
- 3 large eggs at room temperature
- 2/3 cup (130g) Granulated sugar
- 1 tsp (5g) Vanilla extract
- 1 cup (90g) Almond flour
- 2 Tbsp (12g) Unsweetened cocoa powder
- 1/4 tsp (1g) Salt
For the Chocolate Mousse:
- 3 Tbsp (45g) Water
- 2 tsp (7g) Unflavored gelatin powder
- 150g (about 1 cup) Semi-sweet chocolate, chopped or chips
- 2/3 cup (160g) Heavy cream (bring to room temperature)
- 1 cup (240g) Heavy Cream, cold
For the Chocolate Ganache Topping:
- 100g (about 2/3 cup) Milk chocolate, chopped or chips
- 3 Tbsp (45g) Heavy cream (bring to room temperature)
Instructions
For the Gluten-Free Brownies:
- Grease with vegetable oil or cooking spray a 7in (18cm) removable bottom round pan (3in or 7,5cm deep).
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Melt the chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Let it cool at room temperature for a few minutes.
- Combine the eggs, sugar, and vanilla in the bowl of an electric mixer. Beat on medium speed for about 4-5 minutes.
- Pour the chocolate mixture into the whipped eggs and stir with a wire whisk until well combined.
- Sift the almond flour, cocoa powder, and salt over the mixture. Stir to combine.
- Pour the batter into the prepared pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let it cool completely at room temperature in the pan.
For the Chocolate Mousse:
- Pour the water into a medium bowl. Sprinkle the gelatin on top and stir to combine. Let it sit at room temperature for about 5 minutes to bloom. The gelatin will absorb the water and become a gel.
- Combine the chocolate and heavy cream in a large bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the gelatin gel to the warm chocolate ganache and stir. If the heat of the chocolate isn’t enough to melt the gelatin, you can microwave it for about 20 seconds more. Stir until completely melted.
- Let it cool at room temperature for a few minutes.
- Beat the heavy cream on medium speed until soft peaks form.
- Gently fold the whipped cream into the mixture in two additions.
- Remove the top crust of the brownie and pour the chocolate mousse on top.
- Refrigerate for about 4 hours or until firm.
For the Chocolate Ganache Topping:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Let it cool for a few minutes.
- Unmold the cake and spread the ganache on top. Decorate with chocolate squares.
- Refrigerate for at least 1 hour to set the ganache. Keep the cake refrigerated until serving time.
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