Since the time I was learning how to bake, I was always motivated to create something that is balanced, unique and significantly guilt-free. Cholesterol problems run in our family and I simply didn't want this to get in my way as desserts define me as a chef. Whenever I am approached by someone who is allergic to gluten (this couldn't be more significant than when I was working in Fiji Islands back in 2006), I become more inspired than being deterred.
My gluten-free Black Forest Mousse is a testament to a personal philosophy "alternative food can always be as good".
This cake is comprised of dark chocolate mousse, almond dacquoise and flourless chocolate biscuit. No one could certainly tell it is devoid of flour as the symphony of flavors and textures just lends itself to a truly gratifying dessert.
Prepare the cake at least 2 days in advance.
250 grams Egg whites, room temperature
80 grams Sugar
400 grams Tant pour Tant (TPT) using almond flour (TPT = 50% almond flour + 50% icing sugar; sifted together)
200 grams Mixed citrus peel
- Beat the egg whites until soft peak form.
- Gradually add in the sugar and continue beating until firm.
- Fold in the TPT.
- Spread onto a baking sheet.
- Distribute the mixed citrus peel evenly on top.
- Bake for about 20 minutes in a 180* C preheated oven.
- Ensure that the dacquoise is baked until crisp and golden brown.
- Chill until ready to use.
Flourless Chocolate Biscuit
500 grams Egg Whites, room temperature
280 grams Egg Yolks, room temperature
500 grams Sugar
150 grams Cocoa Powder, Dutch-processed
10 grams Orange Extract
- Beat the egg whites until soft peaks form.
- Gradually add the sugar and continue beating until very firm, glossy and sugar is completely dissolved.
- While whipping the meringue, combine the egg the yolks with the orange extract to form a smooth mixture.
- In a thin stream, add in the egg yolk mixture to the meringue on medium speed.
- Fold in the cocoa powder in batches by sifting it into the mixture in three additions.
- Spread onto a baking sheet and bake for about 20 minutes in a 180* C preheated oven.
- Chill until ready to use.
Dark Chocolate Mousse
1000 grams 65% Dark Couverture Chocolate, melted
300 grams Milk, full cream, boiled and cooled down slightly before use
1000 grams Cream, lightly whipped
- Create a ganache with the chocolate and milk by carefully emulsifying the two ingredients.
- When temperature is down to 40* C, fold in the whipped cream.
- Set aside until ready to use.
- Prepare last when you are ready to assemble the cake.
Please refer to the illustration below for the assembly:
- You will need the Caramel-Praline Glaze recipe from my Pas Religieuse Recipe here.
- For the dark cherries, use either the ones in light syrup (drained completely before use) or the pie filling.
- Freeze overnight before glazing.
Some of the most essential components of this recipe: