Chocolate Mousse Brownie Cake
A rich and fudgy gluten-free brownie cake topped with an airy chocolate mousse and a creamy ganache.
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- •150 g Semi-sweet chocolate
- •1/3 cup Unsalted butter
- •3 large Eggsat room temperature
- •2/3 cup Sugar
- •1 tsp Vanilla
- •1 cup Almond flour
- •2 Tbsp Unsweetened cocoa powder
- •1/4 tsp Salt
- •3 Tbsp Water
- •2 tsp Unflavored gelatin powder
- •2/3 cup Cream30-35% milk fat, bring to room temperature
- •1 cup Cream30-35% milk fat, cold
- •100 g Milk chocolate
- •3 Tbsp Cream30-35% milk fat, bring to room temperature
- 1
Microwave 150g semi-sweet chocolate and 1/3 cup unsalted butter in 30-second intervals. Let it cool at room temperature.
2 min
- 2
Beat 3 large eggs, 2/3 cup sugar, and 1 tsp vanilla on medium speed for about 4-5 minutes.
5 min
- 3
Pour the chocolate mixture into the whipped eggs and stir with a wire whisk until well combined.
1 min
- 4
Sift 1 cup almond flour, 2 Tbsp cocoa powder, and 1/4 tsp salt over the mixture and stir to combine.
2 min
- 5
Pour into a greased 18cm removable bottom round pan. Bake at 180°C for 40-45 minutes.
45 min
- 6
Sprinkle 2 tsp gelatin over 3 Tbsp water and let sit for 5 minutes.
5 min
- 7
Microwave 150g semi-sweet chocolate and 2/3 cup cream in 30-second intervals. Add gelatin gel and stir until smooth.
3 min
- 8
Beat 1 cup cold cream until soft peaks form. Fold into the chocolate mixture in two additions.
4 min
- 9
Remove the top crust of the brownie and pour the chocolate mousse on top. Refrigerate for 4 hours.
4h 0m
- 10
Microwave 100g milk chocolate and 3 Tbsp cream in 30-second intervals. Spread ganache on top and refrigerate for 1 hour.
1h 0m
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