springform pan with a diameter 18cm and hight 9,5cm
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For The Brownie Layer
2Large Eggs(at room temperature)
For the Dark Chocolate Mousse Layer
150gDark (Or Semi-Sweet) Chocolate
280mlLactose-Free Whipping Cream (divided)
For the Milk Chocolate Mousse Layer
100gVegan (Rice Milk Chocolate)you can also use non-vegan milk chocolate * see FODMAP Tips to adjust the portions.
280mlLactose-Free Whipping Cream(divided)
For the Rasberry Mousse Layer
300gFresh or Frozen Raspberries
200ml Lactose-Free Whipping Cream(chilled)
For the Raspberry Jelly
100gFresh or Frozen Raspberries
To Make the Brownie Layer
Preheat the oven to 180 C. Line a cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. And set it aside for now.
Place the butter in a saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir it into the melted butter until combined.
Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. Whisk until the mixture become smooth. Continue by whisking in the vanilla. And finally, add the dry ingredients, and stir them in with a spatula.
Scrape the brownie batter into the prepared pan, and bake it for 20 to 25 minutes, or until a toothpick comes out clean. Cool the brownie layer completely before proceeding with the mousse layers.
Prepare the Dark Chocolate Mousse Layer
In a heatproof bowl add the dark chocolate and 120ml whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted
Meanwhile, dissolve gelatin in cold water and let it swell for about 5 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
Whip the remaining 160ml chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Prepare the Milk Chocolate Mousse
Repeat the same steps for preparing the milk chocolate mousse.
Prepare the Rasberry Mousse
Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds.
Meanwhile, dissolve gelatin in cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature.
Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined. Pour over the set milk chocolate mousse layer. Refrigerate for 30 minutes.
Prepare raspberry jelly
Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and pour over the raspberry mousse.
Refrigerate the cake for at least 4 hours or overnight to set
Once the cake is set and ready to be served, run a knife around the edges of the cake to remove the sides of the pan.
Keyword Gluten Free Chocolate and Raspberry Mousse Cake