gluten-free chocolate mousse cake

My baby girl turned 15 this week! 

So I baked her a cake...

A gluten-free cake.

Week two: no wheat. The good and the bad.

So far I don’t miss it. I’ve made some simple, fabulous meals (which I’ll share with you soon). I’ve also started exercising more... running/walking, weight workout, yoga, and now I’ve just added pilates to my routine. It was by accident that I found myself in the middle of an advanced pilates class yesterday while working out at the gym. My daughter and I went into the empty exercise classroom to stretch and use the barre. The room started filling up, and the next thing I knew we were joining in. I learned that my abdominal muscles are not what they used to be, but I can’t wait to go back for more next week.

That’s the good.

The bad: I’ve only lost two pounds. Maybe it was the chocolate cake.

The cake was delicious. Serve it at your next dinner party. If you’re eating gluten-free, no one will need to know.

Chocolate Mousse Cake (gluten-free)

PRINTABLE RECIPE

Cake:

8 oz semi-sweet chocolate

1 cube butter

7 egg whites at room temperature

1/8 teaspoon cream of tartar

1 cup granulated sugar

7 egg yolks

1 teaspoon vanilla

Frosting:

2 cups whipping cream (Can use less)

1/2 powdered sugar

1 teaspoon vanilla

Directions:

Preheat oven to 325°. Grease sides and bottom of a 9-inch spring form pan.

In a small saucepan over low heat, melt chocolate and butter. Remove from heat and set aside. 

In a large bowl at high speed, beat egg whites and cream of tartar until very stiff. Beat in 4 Tablespoons of the sugar, 1 Tablespoon at a time. Set aside. 

Without washing beaters, in a small mixing bowl, at medium high speed, beat egg yolks and remaining 3/4 cup sugar for two minutes or until thick and pale yellow.

At low speed, gradually beat in the chocolate mixture, and 1 teaspoon of the vanilla until blended. Stir 1/3 of the egg whites into the chocolate mixture, and carefully fold in the remaining whites.

Pour about 3/4 of the batter into the spring form pan. Cover the remaining batter and refrigerate it. Bake the cake for 35-40 minutes or until dry. Cool in pan on wire rack. 

In a small bowl, beat whipping cream, powdered sugar, and remaining 

1 teaspoon vanilla, until stiff peaks form. 

Remove outer rim of cake pan and place the cake with metal base on a serving plate. Fill the center of the cake with refrigerated mousse. Top sides and top with whipped cream frosting. 

Chill for 2 hours or up to 12 before serving. Decorate with grated chocolate.