The mixture of a melt-in-your mouth mousse filling and a crumbly biscuit base makes this chocolate cake absolutely irresistible. Chocoholics will love this gorgeous cake.
- For the base:
- 175g DS-gluten free bourbon biscuits
- 85g unsalted butter
- For the topping:
- 75g unsalted butter
- 225g dark chocolate, 70-75% cocoa solids
- 3 medium eggs, separated
- 85g caster sugar
- 75ml double cream
- 1 tablespoon rum
- Icing sugar, to dust before serving
Method1 Preheat the oven 180oc/160oc Fan/ Gas Mark 4.
2 To make the base: Melt the butter in a pan. Whiz the bourbon biscuits in a food processor to finely crush, add to the butter and mix together. Tip into a 20cm deep spring form cake tin. Press down and level with the back of a spoon. Chill for 20 minutes.
3 Meanwhile make the topping: Melt the butter and chocolate in a bowl over a pan of hot water (not boiling). Cool slightly.
4 Put the egg yolks and caster sugar in a large bowl. Whisk with an electric mixer until pale and creamy.
5 Stir the cream and rum into the chocolate mixture and then whisk into the egg yolks.
6 With a clean, dry whisk, whisk the egg whites until stiff. Gently fold the egg whites into the chocolate mixture with a metal spoon.
7 Pour over the biscuit base and bake in the preheated oven for 40 minutes until risen but still slightly wobbly.
8 Remove from the oven and cool for 15 minutes in the tin. The filling will sink a little and firm up as it cools.
9 Remove the cake from the tin onto a cooling rack.
Prep Time25-30 minutes
Cook Time40 minutes
Nutrition InformationServes 9-10
Recipe courtesy of Coeliac Awareness Week, head here for more info.
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Copyright: Eggs For Soldiers
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