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Practical Way to Homemade Appetizing EasterBake Chocolate Mousse Cake (GF)

Hoping to dine EasterBake Chocolate Mousse Cake (GF) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with clear procedures on cooking a EasterBake Chocolate Mousse Cake (GF) like a famous chef made.

EasterBake Chocolate Mousse Cake (GF)

We hope you got insight from reading it, now let's go back to easterbake chocolate mousse cake (gf) recipe. You can cook easterbake chocolate mousse cake (gf) using 8 ingredients and 6 steps. Here is how you cook that.

To make an unforgettable EasterBake Chocolate Mousse Cake (GF), below are the components required:

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

After readying the ingridients, now you are good to cook your 5-star EasterBake Chocolate Mousse Cake (GF) by following the guidances on this section:

  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..

Recipe : EasterBake Chocolate Mousse Cake (GF)

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