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Valentine's Chocolate Berry Mousse Torte Dessert

Delicious chocolate berry mousse torte dessert! All gluten free! 

Jelly layer and mousse layer are VEGAN too! 

Course Dessert
Author The Gluten Free Greek

Ingredients

  • For the Torte
  • You will need:
  • 300 g dark chocolate could be a mixture of dark chocolate, milk chocolate or white if you prefer
  • 3 tablespoons of ground almonds
  • 5 eggs
  • 5.5 oz 165g unsalted butter
  • 275 g caster sugar
  • capful of vanilla essence
  • For the Jelly Middle VEGAN
  • You will need:
  • 1 cup/250ml Grape juice or other fruit juice
  • 1 cup/250ml Water
  • 1/4 cup/55g Sugar
  • 1/2 tsp. Agar-Agar  VEGAN, GLUTEN FREE AND VEGETARIAN
  • For the topping Mousse VEGAN
  • You will need
  • 250 g of Cherries or other berries
  • 200 ml cream
  • 2 tablespoons sugar
  • 1 teaspoon Agar Agar from Lakeland VEGAN, GLUTEN FREE AND VEGETARIAN
  • pinch salt

Instructions

  1. Melt the chocolate and the butter in a bowl over a saucepan filled with water on low heat and then add the caster sugar and salt. Stir gently.

  2. In a separate bowl, whisk together eggs, vanilla essence and ground almonds, then add in the chocolate mixture.

  3. Line the tin with baking paper and add the chocolate mixture.
  4. Bake for around 40 mins at 180°C. The cake mixture will be a fudge texture.

  5. Once cool place in fridge.

  6. Make the jelly. Stir ingredients in a jug and keep stirring until jelly thickens. 

  7. Pour over the chocolate torte and place back in fridge. 

  8. Make the mousse. Rinse berries and add to blender along with the sugar.

  9. Blend to a smooth puree
  10. Add chilled cream to the puree in the blender.
  11. Add the agar agar and pulse 5 to 7 times until everything is well blended with the free.
  12. Cover the cake with the mousse and leave to set in fridge. 

  13. Decorate cake with berries and melted chocolate and place back in fridge.