This chocolate mousse cake is gluten-free and a delicious treat. The recipe is adapted from David Lebovitz and mentioned in Sarah Tennant's article on creating allergy-friendly birthday cakes (as seen in issue 40 of OHbaby! Magazine), entitled Let Them Eat Cake.
340g chocolate (milk, dark or a combination)
1 cup sugar
1 tsp vanilla essence or the finely grated zest of an orange
1 Cube the butter and put in a medium-sized bowl along with the broken-up chocolate. Microwave on medium power for 30-second bursts, stirring in between, until butter and chocolate are melted.
2 Whisk eggs and sugar together in a large bowl until well combined; whisk in the melted chocolate mixture and stir thoroughly. Stir in the vanilla or orange zest.
3 Pour into a round cake tin lined with baking paper. Place the tin inside a roasting pan, fill the pan halfway with boiling water and cover the whole pan tightly with foil.
4 Bake at 175C for about 1 hour and 15 minutes, until the cake does not jiggle when the pan is bumped. Remove from the water bath and cool completely, chilling in the fridge before unmoulding onto a plate.
Click here for a gluten- and dairy-free sponge cake recipe, also mentioned in Sarah Tennant's article - Let them eat cake.