Steps to Prepare Ultimate EasterBake Chocolate Mousse Cake (GF)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easterbake chocolate mousse cake (gf). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

EasterBake Chocolate Mousse Cake (GF) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. EasterBake Chocolate Mousse Cake (GF) is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make EasterBake Chocolate Mousse Cake (GF):

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

Instructions 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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