Chocolate Mousse Sponge Cake

Gluten Free, Wheat Free, Dairy Free

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(Serves 8)

For the Chocolate Sponge Base:

2 Medium Red Apples (need 150g of apple sauce once blended)

2 Eggs

1 tsp Vanilla Extract

40g Honey

60g Dark Chocolate (I used 70% – use dairy free if required)

20g Coconut Oil

1 tsp Baking Powder

30g Cacao Powder

60g Ground Almonds

20g Coconut Flour

For the Mousse Topping:

3 Eggs

60g Dark Chocolate (I used 70% – use dairy free if required)

20-25mls Almond Milk


For the Sponge Base:

1) Chop the apples into small chunks. Place them in a saucepan with some water. Heat over a medium heat until the apple has softened and a fork can pierce them easily (around 10 minutes).

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2) Once the apples have softened place them in a blender with a small quantity of the water and blend until a smooth apple sauce forms.

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3) Preheat the oven to 180°C (fan oven).

4) Add 150g of the apple sauce, eggs, honey and vanilla extract to a large mixing bowl.

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5) Whisk to combine.

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6) Add the coconut oil and chocolate to a small bowl and melt in the microwave (alternatively you can do this in a ban marie or saucepan).

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7) Add the ground almonds, coconut flour, cacao powder and baking powder to the mixing bowl.

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8) Whisk to combine.

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9) Add the melted chocolate and coconut oil to the bowl and mix.

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10) Spray a cake tin with some frylight spray (or greese using oil/butter or line with baking paper).

11) Place the mixture in the cake tin. Bake for 18 minutes.

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Allow to cool before making the mousse topping.

For the Mousse:

12) Melt the chocolate for in the microwave or over a ban-marie. Leave aside to cool for a few minutes.

13) Separate the egg yolks and egg whites.

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14) Using a handheld whisk, whisk the egg white until soft peaks form.

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15) Add the egg yolks to the melted chocolate. Mix well (it will look clumpy).

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16) Add the almond milk to the melted chocolate and egg yolk. Mix until smooth.

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17) Add one spoon of the egg whites to the chocolate and mix to loosen.

18) Pour the chocolate mix into the egg whites carefully. Using a large spoon fold the chocolate into egg whites.

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19) Pour the mousse topping on top of the chocolate sponge base. Place in the fridge and leave to set for a few hours (preferably overnight).

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20) Once set cut into slices.

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Serve and Enjoy!

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(Pictured: I served mine with raspberries, ice cream and a chocolate dome shell)