Gluten Free Chocolate Mousse Cake

from – Connie Kupchunos

Ingredients:

7 oz. semi-sweet chocolate
1/4 lb. unsalted butter
7 eggs, separated
1 C. sugar
1 tsp. vanilla extract (make sure it’s gluten-free)
1/8 tsp. cream of tartar

Method:

Preheat oven to 325.  In small saucepan, melt chocolate and butter over low heat.
In a large bowl, beat egg yolks and 3/4 c. sugar until very light and fluffy, about 5 mins.
Gradually beat in warm chocolate mixture and vanilla.
In another large bowl, beat egg whites with cream of tartar until soft peaks form. Add remaining 1/4 c. sugar, 1 Tb. at a time. Continue beating until stiff.
Fold egg whites carefully into chocolate mixture.
Pour 3/4 of the batter into an ungreased 9″ x 3″ springform pan. Cover remaining batter and refrigerate.
Bake cake for 35 mins.  Remove cake from
oven and allow to cool completely. Cake will drop as it cools.
Stir refrigerated batter to soften slightly and spread on top of cake.
Refrigerate until firm. Top with whipped cream frosting (below.)

Whipped Cream Frosting
1/2 pt. (1 c.) whipping cream; 1/3 c. powdered sugar; 1 tsp. vanilla extract
In small bowl, beat whipping cream until soft peaks form.  Add powdered sugar and vanilla.  Beat until stiff; spread on cake.