This always turns out great but at some point the mixture seems to get too thick to work with.
There is a large amount of dairy in this recipe. This cake is very, very rich, dense and large!
Serves 20!
Rum Chocolate Mousse Cake
Adapted from the Washington Post
Crust:
1 7/8 cups gluten free graham cracker crumbs
4 ½ T sugar
½ c butter melted plus enough to butter 9” or 10” spring form pan
1 ¼ c finely chopped nuts
2 squares of semi sweet GF baking chocolate chopped
Mousse filling:
12 oz unsweetened GF baking chocolate
6 eggs separated
2 1/3 c sugar
¾ c butter softened
1 ½ t vanilla
3 T rum or cream de cacao ( sometimes I leave this out-check if GF)
1 c heavy whipping cream
To prepare the crust: mix all the ingredients until moistened. Press into buttered 9” spring form pan. It should be at least half way up the pan. Bake for 8 min at 350 degrees. Cool.
To prepare filling, melt chocolate in double boiler. Whisk egg yolks until light and fluffy and gradually beat in a cup of sugar. Add the melted chocolate and keep beating.
Cream the butter with another cup of sugar and gradually add this to the chocolate mixture. Beat in vanilla and rum.
Separately beat egg whites with 1/3 c sugar and continue to beat until stiff. Fold into chocolate mixture . Whip cream until it forms soft peaks and fold into mousse. Pour into cooled crust and chill. Keep chilled until just before serving. This is very rich and will serve 20.