CHOCOLATE MOUSSE GLUTEN FREE CAKE

Ingredients

Bottom (15cm)

• 63 gr of bittersweet chocolate

• 63 ml of whipping cream

• 1 egg

• 17 grams of sugar

Filling

• 130 g semisweet chocolate

• 2 teaspoons of unflavored gelatin

• 2 tablespoons of water

• 240 +120 ml of heavy cream

chocolate glaze coating

• 4 gr of unflavored gelatin

• 20 ml of water

• 50 grams of sugar

• 20 grams of cocoa

• 27 ml of water

• 40ml cream

Directions

Base

• heat the cream and add the chocolate.

•  Beat the egg with the sugar. Join the two ingredients, put in a buttered baking pan or lined with parchment paper. Bake at medium heat (350) for 18 minutes Let cool

Filling

• Hydrate the gelatin with the water.

•  Heat 120 ml of cream and add the chocolate. Melt.

• Beat the remaining cream to medium point.

• Heat the gelatin until smooth. Add it to the chocolate. Let cool. Add everything to the whipped cream. Beat until thick.

Glaze:

• Hydrate the gelatin.

• in a small saucepan, Put the water, the bitter cocoa, and the cream. Cook in low heat until it boils. Add the gelatin. Let cool.

Setting up:

• Line the ring of pan with parchment paper and cover with the cream. Cool in the fridge. for 3 hours. cover with chocolate glaze