Chocolate Souffle Cake topped with Chocolate Mousse, Gluten Free

"Enjoy a sweet Valentine's Day!"

If you are a fan of chocolate, make sure to visit Soma Chocolatemaker in Toronto, Ontario! You will love it!
Hello followers, have you got your Valentine's Day cards ready to hand out?!
As I was looking through my blog archive yesterday I realized that I haven't done a chocolate dessert for Valentine's Day! Terrible, I know! So to make up for lost time I'm offering up a super rich and dense chocolate souffle cake topped with a luxurious chocolate mousse. It sounds a bit over the top and there are quite a few steps, but the cake is very simple to make and your sweet heart will adore it. The perfect romantic touch to complete your Valentine's Day dinner!

Simple and Tasty Recipe:

Chocolate Souffle Cake topped with Chocolate Mousse, Gluten Free
(serves 6 to 8)

175 gr your fave chocolate, dark, milk or white, chopped (gluten free if you prefer)
1/3 cup butter
6 eggs, separated
3 tbsp sugar (I used my homemade Vanilla Sugar!)

Chocolate Mousse:

250 gr your fave chocolate, dark, milk or white, chopped (gluten free if you prefer)
2 cups 35% cream

Preheat oven to 400 degrees.
Coat the inside of a 9 inch springform pan with butter. Cut out a round of parchment or wax paper and place it in the bottom. Butter the paper as well. Set aside.
Melt the butter and chocolate together using a double boiler, set on medium low heat. Stir until chocolate and butter are melted and smooth. Carefully remove from the double boiler and using a hand mixer, beat in the egg yolks, set aside to cool. Wash the beaters. In a separate bowl, beat the egg whites until soft peaks form, add in the sugar and continue to beat until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture and gently spoon into the prepared springform pan. Bake in the oven for 10 mins, reduce heat to 350 and continue to bake for another 20 mins until the cake has fully risen and when a toothpick is inserted into the middle, it comes out clean. Set aside until cooled. Gently remove the ring (using a knife to run around the edge in case it has not come away on it's own) and carefully invert it onto a serving platter. Remove the paper from the top and set aside.
To make the mousse, place the chopped chocolate into a medium sized bowl. Heat half of the cream in a small pot on medium high heat until it begins to steam and froth. Do not over boil! Stir the heated cream into the chocolate until it is fully melted, then stir in the rest of the cream. Chill and then beat with your hand mixer until soft peaks form. Spoon the mousse over the cake (or pipe) and chill for a least 2 hours before serving. Enjoy!

See? I told you it was simple! Now, you can substitute semi sweet chocolate instead of the dark if you wish. I would just use 2 tbsp of sugar in the cake instead of 3tbsp. Also, feel free to use white chocolate in the mousse if you prefer. Nuts could also be added to this cake. Toasted and chopped hazelnuts would be a delicious addition, simply stir in a 1/3 cup into the chocolate mixture before you fold in the egg whites.
This decadent souffle cake will definitely be the highlight of your romantic Valentine's Day dinner! I know that my sweetie and I are going to love it! Happy Valentine's Day my wonderful followers and I'll be back next week!