# Flourless Chocolate Cake with Coffee Mousse ☕🍫
## INGREDIENTS:
### Flourless Chocolate Cake:
- 1/2 cup (110g) unsalted butter 🧈
- 5 oz (150g) semisweet chocolate 🍫
- 3 large eggs 🥚, separated
- 1/2 cup (100g) coconut sugar or natural sweetener 🍬
- 1 tbsp (8g) unsweetened cocoa powder 🍫
- Pinch of salt 🧂
### Coffee Mousse:
- 2 egg yolks 🥚
- 1/2 cup (100g) coconut sugar or natural sweetener 🍬
- 1 ½ tbsp (12g) cornstarch 🌽
- 2/3 cup (160ml) warm almond milk 🥛
- 1/2 tsp (3g) vanilla extract 🌼
- 1 tbsp (4g) instant coffee ☕
- 1/2 tbsp (5g) gelatin powder (or agar-agar for a vegan option) 🌱
- 2 tbsp cold water 💧
- 1 cup (240g) heavy whipping cream (or coconut cream for a lighter option) 🥥
## INSTRUCTIONS:
### Prepare the Flourless Chocolate Cake:
1. Preheat your oven to 180°C (350°F) and grease an 8-inch (20 cm) springform pan, lining it with parchment paper.
2. Melt the butter and semisweet chocolate together in a heatproof bowl over simmering water until smooth. Let it cool slightly.
3. In a separate bowl, whisk the egg yolks and gradually mix them into the chocolate mixture, stirring well after each addition. Add the cocoa powder and salt, mixing until combined.
4. In another bowl, whip the egg whites until foamy. Gradually add the coconut sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture.
5. Pour the batter into the prepared pan and bake for 25 minutes. Allow the cake to cool completely in the pan on a wire rack.
### Prepare the Coffee Mousse:
1. In a bowl, whisk the egg yolks with the coconut sugar until creamy and pale. Stir in the cornstarch, then gradually whisk in the warm almond milk until fully combined.
2. Transfer the yolk mixture to a small saucepan and cook over low heat, stirring constantly until it thickens and begins to boil. Remove from heat and stir in the vanilla extract and instant coffee. Let it cool slightly.
3. Dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. Heat gently until dissolved, then mix it into the coffee mixture.
4. Whip the cold heavy cream until stiff peaks form, then gently fold it into the coffee mixture.
5. Spread the coffee mousse evenly over the cooled chocolate cake in the pan using an offset spatula. Cover and refrigerate for about 4 hours or overnight to set.
### To Serve:
1. When ready to serve, run a warm knife around the edges of the cake to loosen it from the sides of the pan. Dust the top with cocoa powder.
2. Use a warm knife to cut the cake into slices and enjoy this delightful chocolate and coffee treat! 🍰
This healthier version of Flourless Chocolate Cake with Coffee Mousse is not only gluten-free but also packed with rich flavors and a light, airy texture. Perfect for satisfying your sweet tooth without the guilt! Enjoy! 🌟