Gluten-Free Chocolate Mousse Cake

Instructions

• 1.

  Preheat oven to 350 F line the bottom of an 8-inch springform pan with parchment paper

• 2.

  Mix flour, cocoa powder, salt and baking soda. In a separate bowl whisk together agave, sour cream, olive oil, egg and water. Add to dry ingredients and mix well

• 3.

  Pour batter into springform pan and bake for 12 – 15 minutes or until toothpick inserted in the middle comes out almost clean. Remove from the oven and cool completely.

• 4.

  FOR THE MOUSSE

• 5.

  Whisk cocoa powder and warm water until cocoa is dissolved

• 6.

  Place chocolate chips and butter in a heat safe glass bowl and place over boiling water until melted, stirring occasionally. Add cocoa mixture and whisk together, then cool.

• 7.

  In a large bowl add whipping cream and agave, whip until soft peaks form. Slowly fold in chocolate mixture until you can’t see white anymore, do not over mix.

• 8.

  Smooth the mousse over the cake and refrigerate for three hours or until the mousse sets

• 9.

  To serve, carefully loosen the sides with a sharp knife then remove from the pan. Serve chilled.