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Home » Kosher Dessert Recipes

Gluten Free Chocolate Mousse Cake

March 22, 2022 by Caryn

Jump to Recipe Print Recipe

This kosher Gluten Free Chocolate Mousse Cake recipe is one of our favorite Passover Desserts. We eat it every year on Passover and never have any left for the next day. (Appropriate for Passover I guess). It is a rich and fudgy food while being light and airy and naturally gluten free. It is also dairy free and nut free. A true Passover miracle.

For this recipe, we have to give credit where credit is due. We got this recipe from Susie Fishbein's cookbook Passover by Design. Thank you for the dessert recipe, I hope everyone reading this loves it as much as we do.

slice of chocolate mousse cake with a piece on a fork
One slice of Homemade Chocolate Mousse Cake is never enough
Jump to:
  • When to Eat Gluten Free Chocolate Mousse Cake?
  • How to make the best Gluten Free Chocolate Mousse Cake step by step
  • FAQ
  • Pro Tips and Suggestions
  • More Passover recipes like this one
  • 📖 Recipe
  • Recipe Categories

When to Eat Gluten Free Chocolate Mousse Cake?

We usually serve Gluten Free Baked Chocolate Mousse Cake after our Passover seders which are meat meal like our Marinated Chuck Eye Roast or Stuffed Chicken Breasts which means that the recipe is also dairy free. It is amazing that a recipe that has so many things that aren't in it can taste so good. "Less is more" has never been so true.

A slice of our favorite Passover Chocolate Mousse layer cake.

How to make the best Gluten Free Chocolate Mousse Cake step by step

Step 1 - Prepare the spring form pan

Pre-grease the spring form pan with a non-stick spray. You can also take a paper towel with a little bit of cooking oil on it and wipe the sides and bottom of the spring form pan.

pregreased pan
A good springform pan is essential for a Passover Mousse Cake recipe

Sprinkle sugar on the bottom of the pan and lightly tap it to make sure that the sugar gets all over the bottom of the pan and the sides. This sugar doesn't completely melt during baking and it makes the bottom and the sides of the cake have a crunchy sugary crust! Very unique to this recipe.

sugared spring form pan
Gluten Free Chocolate Cake with a crunchy sugar bottom

Step 2 - Melt the chocolate mixture for the gluten free chocolate mousse

Using a double boiler, melt chocolate pieces and then add the margarine and sugar. The double boiler helps to keep the chocolate from burning as it melts. Stir gently to incorporate each ingredient.

add chocolate butter and sugar to double boiler
No heavy cream or cream cheese needed

Add the vanilla and salt and stir until fully incorporated and smooth.

melted chocolate
This recipe uses chocolate pieces instead of cocoa powder

Step 3 - Beat the egg whites for the Passover chocolate mousse cake recipe

Beat the egg whites with an electric mixer until they form soft peaks. This is where the eggs form peaks that stand for a second and then begin to fall.

Add the remaining sugar slowly and keep beating until stiff peaks form. These peaks will stand up and will not fall down immediately. Be very careful with this step as the beaten egg whites will form the structure of the cake and give it the signature airy feel.

beaten egg whites form stiff peaks

In a separate bowl, beat the egg yolks and then add a large spoonful of the warm chocolate to temper the eggs. Tempering is where you increase the temperature of the eggs slightly by adding a warm ingredient (in this case the warm chocolate) so that they do not cook when added to a warm mixture.

temper the eggs with warm chocolate

Add the tempered yolks into the chocolate and stir until they are fully incorporated. Carefully fold in a large spatula full of the stiffened egg whites. Fold and do not stir. The beaten egg whites are storing a lot of air in tiny bubbles and you do not want to let that out with vigorous stirring. Fold in the rest of the whites.

Step 4 - Bake the Gluten Free Passover Chocolate Mousse Cake

Pour the batter into the spring form pan and bake at 350ºF for 25 minutes. Cool the baked cake for 20 minutes. When cool, pour the remaining mousse on to the top of the cake as a second cake layer and place back into the refrigerator until ready to serve.

whole chocolate mousse cake
Passover dessert at its finest.

FAQ

Can I use refrigerated eggs?

Egg whites whip up much better and gain up to triple the volume when whipped at room temperature. A quick and easy way to remove the chill from refrigerated eggs is to soak them in a bowl of warm (not hot!) water for about 20 minutes.

What is mousse cake made of?

The recipe is made from chocolate, separated eggs, non-dairy butter, salt, and vanilla. That's it!

What can go wrong with chocolate mousse?

The biggest problem can occur with the egg whites. Beaten egg whites give this recipe its body but it is very delicate. If the egg whites are not fully beaten then the mousse will never firm up and get the required texture. If the egg whites are not carefully folded into the cake batter then they could lose their airy texture and the cake will also not form properly.

Can I use butter or coconut oil instead of margarine?

Yes, they both work very well. I find that using unrefined coconut oil makes this dessert taste too coconutty for my preference and refined coconut oil is difficult to find kosher for passover.

chocolate mousse cake on a plate with a fork
You will never see one of these this complete again...gone in minutes.

Pro Tips and Suggestions

  • Fold the egg whites into the chocolate, do not stir. The reason for this is that you just spent all that time beating the eggs to get those stiff peaks. The beaten eggs have tons of tiny little bubbles that are holding air, this is what gives the chocolate mousse its texture. If you fold the eggs into the batter then you will preserve most of those bubbles. If you stir them, you risk collapsing the egg/bubble structure and will have a flat and runny cake.
  • When first removing the cake from the pan, run a sharp knife along the sides and bottom of the pan to loosen the cake from the pan. This will make it easier to remove it without damaging the cake.
gluten free chocolate mousse cake pin
Don't forget to pin this image on one of your Pinterest boards.
  • Use the double boiler method to melt the chocolate. If you try to melt the chocolate in a pot or pan by itself you run the risk of burning it. The best way to make a double boiler is to use a small pot of water with a large empty bowl or pot on top.
  • Do not forget that this recipe calls for separated eggs and not whole eggs. The reason for this is that the yolks and the whites serve different purposes and are needed in different steps of the recipe.
  • Serve this recipe after the first seder and then serve our Gluten Free Flourless Chocolate Cake recipe after the second seder (or on the first night Chol HaMoed if you are in Israel).

More Passover recipes like this one

  • Easy Sweet Potato Soup
  • Passover Stuffed Chicken Breast (Not GF)
  • Gluten Free Passover Cheesecake
  • Gluten Free Passover Chocolate Chip Cookies
  • Gluten Free Spinach Kugel
  • Rum and Brown Sugar Glazed Carrots
  • Gluten Free Passover Pancakes Without Matzo Meal
  • Dairy Free Pumpkin Muffins With Chocolate Chips (Not GF)
  • Passover Chicken Marsala
  • Easy Gluten Free Passover Brownies
  • Easy Passover Quinoa Salad With Cranberries
  • Chocolate Chip Banana Muffins (Not GF)
  • Easy Homemade Chicken Soup From Scratch

📖 Recipe

slice of chocolate mousse cake with a piece on a fork

Passover Chocolate Mousse Cake

Rich chocolatey goodness with a light and airy mousse on top.
5 from 3 votes
Print Pin
Course: Dessert, kiddush
Cuisine: American, Jewish, Kosher, Passover
Keyword: cake, mousse, pie
Prep Time: 30 minutes
Cook Time: 25 minutes
Cool before mousse: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 404kcal

Equipment

  • spring form pan
  • double boiler
  • electric hand mixer

Ingredients

  • non-stick cooking spray or cooking oil for greasing the pan
  • 6 tablespoon sugar
  • 12 oz chocolate pieces chopped
  • 1 cup margarine
  • 4 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 egg large and separated
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF.
  • Grease the sides of the springform pan.
  • Sprinkle 1 tablespoon of sugar into the springform pan and tap on the sides to make sure that it is evenly distributed over the bottom and sides.
  • Melt the chocolate pieces in the double boiler.
  • Add the margarine, and 3 tablespoon of sugar to the double boiler.
  • Remove the bowl from the heat and stir in the vanilla and salt.
  • Beat the egg whites until soft peaks form. Gradually add 2 tablespoon of sugar. Once the sugar has been added, continue beating the mixture until stiff peaks form.
  • In a separate bowl, beat the egg yolks.
  • Mix a large spoonful of the warm chocolate into the egg yolks.
  • When the eggs have been tempered, pour them into the chocolate and stir.
  • Fold a large spatula full of the beaten egg whites into the chocolate mixture and then fold the remaining egg whites in as well.
  • Pour 3 cups of the mixture into the pre-greased springform pan and bake for 25 minutes.
  • Cool in the refrigerator for 20 minutes. Pour the remaining batter onto the top of the cake and refrigerate until ready to serve.

Notes

Don't forget that the egg whites need to be folded into the batter and not aggressively stirred.
This recipe uses separated eggs and not whole eggs.
The unique thing about this recipe is that the chocolate mousse topping is made from the leftover cake batter.

Nutrition

Calories: 404kcal | Carbohydrates: 31g | Protein: 5g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 333mg | Potassium: 48mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1031IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Recipe Categories

Kosher Dessert Recipes, Passover Recipes, The Best Passover Dessert Recipes

More Kosher Dessert Recipes

  • Easy Hamantaschen Recipe
  • Challah French Toast - 5 Ingredients
  • The Best Chocolate Chip Cookie Sticks
  • The Best Vegan Funfetti Cake

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