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A heart-shaped cake decorated with raspberries on a white and blue background, with two red heart next to it.

2 in 1 Valentine’s Cake [gluten free]

Agnieszka Weiner
A gluten free chocolate cake with raspberry mousse on top.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 pieces

Ingredients
  

Chocolate base:

  • 100 g dark chocolate broken into pieces,
  • 2 tbsp rum
  • 90 g butter in a room temperature
  • 120 g sugar
  • 3 eggs separated,
  • 1 pinch salt
  • 50 g ground almonds
  • 35 g corn flour (or all purpose flour, if you don’t have to have a gluten-free cake),

Raspberry mousse:

  • 500 g raspberries (defrosted, if using frozen)
  • 2 tbsp vanilla sugar
  • 6 sheets gelatine (or 1 tbsp of gelatine powder)
  • 500 g double cream
  • 80 g icing sugar
  • raspberries for decoration.

Instructions
 

  • Put the chocolate and the rum to a bowl that is placed on top of a pan with barely simmering water; stir occasionally and melt.
  • While the chocolate is cooling down, beat with an electric mixer the butter with half of the sugar till it is nice and creamy.
  • Add the egg yolks; beat some more.
  • Preheat an oven to 180 degrees and grease a baking tin. I used a silicon 29 cm heart shaped form, but it can be replaced by a 20-22cm diameter round tin with a removable bottom. If you are using the round tin, additionally put a disc of baking paper on its bottom.
  • Whisk the egg whites with the salt until soft peaks form; add the rest of sugar and whisk till stiff.
  • Add to the butter mixture the cooled down melted chocolate and the ground almonds, stir well.
  • Now add 1 tbsp of whisked egg whites and 1 tbsp of the flour, stir gently. Repeat till you have used all the flour; at the end add the rest of the whisked egg whites and mix gently again.
  • Pour the batter to the prepared form, put it to the oven and bake for 20 minutes.
  • Put the raspberries in a blender and liquidise them; then press through a fine sieve to eliminate the pits and mix with the vanilla sugar.
  • Prepare the gelatine as per its packet instruction.
  • Whisk the double cream until stiff, slowly add the sugar.
  • Add a few tablespoons of the liquidised raspberries to the pan with dissolved gelatine, stir and then add the rest of the raspberries.
  • Combine the cream with the raspberries.
  • Keep the baked base in the tin and when it is cold, pour the raspberry mousse to the tin, smooth the top and put the cake to the fridge for a few hours, preferably overnight.
  • When set, decorate with raspberries.
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