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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven December 2019 > SWEET TREATS


There’s always room for something sweet!


For the plum panettone pudding, see page 88

Cacao double chocolate mousse cakes

Stunning, rich & easy to make!

By Food Thoughts

Makes 6-8 | Prep 30 mins plus chilling | Cook 5 mins | Calories 768 (per cake)


185g (6½oz) unsalted


185g (6½oz) golden caster


3 large free-range eggs, at

room temperature

1 tbsp whole milk

150g (5½oz) gluten-free

self-raising flour

30g (1oz) Food Thoughts

Natural 100%

Cacao Powder

1 tsp gluten-free

baking powder


1 tsp powdered gelatine

4 tbsp whole milk

150g (5oz) Food Thoughts

Dark Chocolate 70%

Cacao Melts

200ml (7floz) double

cream, whipped


1 tsp powdered gelatine

4 tbsp whole milk

150g (5oz) Food Thoughts

White Chocolate

35% Cacao Melts

200ml (7floz) double

cream, whipped


8-10 raspberries

30g (1oz) Food Thoughts

Natural 100% Cacao Nibs

small mint leaves

1 Preheat the oven to 170°C/Gas Mark 3.

For the cacao cake base

2 Mix the ingredients together in a bowl with an electric whisk or food mixer (20 secs on setting 4).

3 Put the mixture into a lined square 20cm (8in) or oblong tin and cook for about 20 minutes.

4 Test with a cake skewer before allowing to cool completely on a wire rack.

For the dark chocolate mousse

5 Sprinkle the gelatine evenly in a small bowl with 2 tbsp water.

6 Heat the milk to a simmer in a small saucepan. Do NOT let it boil.

7 Put the gelatine mixture into the hot milk and stir until completely dissolved.

8 Pour over the cacao chocolate melts. Stir gently, then fold in the whipped double cream.

For the white chocolate mousse

9 Repeat as for the dark chocolate mousse, but replace the dark chocolate 70% cacao melts with white chocolate 35% melts.

To assemble

10 There is a choice of two ways of assembling and presenting these mousse cakes: either as illustrated or, if you want to opt for something less fiddly, you can present them in straight sided glasses.

11 As illustrated: Use a biscuit cutter or glass to cut out the circular cake bases. Next, cut a rectangular piece of acetate, thick parchment or smooth piece of foil to act as a ‘collar’ (wide enough to wrap around the cake base cut outs and tall enough to allow room to add in the mousse layers on top). Wrap around the circumference of the cake bases and secure with tape. Add a layer of dark mousse, pop it in the freezer for 10 minutes until totally chilled, then add the white mousse on top of that. Put these back in the freezer until they are completely firm to make it easier to remove the ‘collars’ later. You can make these days before they are needed if you wish. On the day you want to use eat the cakes, remove from the freezer and take off their ‘collars’ before they start to thaw, which will help them to retain their shape. Return them to the fridge until use.

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, loaded this month with 101 fantastic and seasonal gluten-free recipes. December is a special month, full of parties, events, goodwill and plenty of food & drink! So this issue we have put together some incredible gluten-free party recipes and a selection of classic party drinks, as well as bringing you all the essential Christmas recipes you need to bring the family table together. Also this issue we look at how to master party etiquette when living on a gluten-free diet, we examine how to eat ethically and sustainably, introduce a load of great new gluten-free products and catch up on all the latest news and views from around the gluten-free arena. Merry Christmas one and all and a happy New Year!