Gluten-Free Chocolate Mousse Cake

Directions

1. 1

   Preheat the oven to 150 °C (300 °F).

2. 2

   Fill a bowl or pan with water and set it on the top rack of the oven. Slide the middle rack in just below it, where the cake will bake. This step is crucial; skip it and the mousse will never set.

3. 3

   Butter the pan generously, line the base with parchment paper, then butter the paper too. Dust everything with cocoa powder or coconut flour (or regular flour if gluten isn't an issue for you).

4. 4

   Wrap the outside of the pan in aluminum foil, shiny side facing the pan.

5. 5

   In a saucepan over medium heat, warm the coffee and sugar together, stirring until dissolved. It will thicken into almost a syrup.

6. 6

   Tip: flavor this syrup with a few drops of orange, lemon or almond extract. The coffee can also be swapped for concentrated orange or passion fruit juice.

7. 7

   Melt the chocolate. I whiz mine in a blender first and then finish it over a bain-marie, though the microwave works too (as long as you don't scorch it).

8. 8

   On low speed, pour the melted chocolate into a stand mixer's bowl and add the butter cubes one at a time, beating until each is fully incorporated. Keep the chocolate from firming up.

9. 9

   Add the coffee syrup gradually, mixing until it is completely absorbed.

10. 10

    Beat in the eggs one at a time, mixing well after each, and check that the batter is smooth and even.

11. 11

    Pour the batter into the pan and bake until barely set. Take it out as soon as it holds, then let it cool completely before releasing the pan.