Gluten Free Chocolate Mousse sweetmeat With Homemade Angel Food Cake

Are you looking for a light, yummy gluten free dessert? manufacture a chocolate mousse sweetmeat with homemade angel food cake is a exiguous more work, but worth the effort once you taste it! Gluten Free Pantry has discontinued their gluten free Angel food Cake mix and the other mixes I have found are highly expensive. manufacture your own gluten free homemade version is a satisfying and a economy alternative to buying the high-priced mixes.

Angel food Cake

Food And Dessert

1 cup gluten free flour (I used Bob's Red Mill All-Purpose Gf Baking Mix) 1 teaspoon xanthan gum 12 egg whites, room temperature 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 Tablespoon vanilla 1 1/2 cups granulated sugar

Directions:

Preheat oven to 325 degrees. Detach egg whites in a bowl and let them come to room temperature. In a Detach medium bowl, sift gluten free flour, salt, xanthan gum, and 3/4 cup of sugar. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar a exiguous at a time. Beat until stiff peaks form. Gently fold in flour compound about 1/4 cup at a time. Once the flour compound is combined, fold in the vanilla.

Slowly pour the batter into a tube pan (I used a bundt cake pan). Either drop pan from 12 inches above counter or run a knife through the cake batter to eliminate any air bubbles. Bake for 50-55 minutes until top is golden brown and sides begin to pull away. Cool for 10 minutes and then take off from pan.

After the cake is cooled, it is time to make the chocolate mousse part of the dessert.

Next, I made the Chocolate Mousse sweetmeat which calls for Gf cake from above:

Chocolate Mousse dessert:

1 package chocolate chips, 12 oz. Semi sweet 3 eggs 2 pints heavy whipping cream 3 tsp powdered sugar 1 Gf angel food cake

Melt chocolate chips in microwave. While melting, whip cream with 3 tsp powdered sugar until whipped cream consistency is achieved (it takes my stand mixer about 10-15 minutes).

While cream is whipping, break apart angel food cake and dispose in 9x11 lasagna dish or trifle dish.

Add 3 eggs to melted chocolate and mix. Fold chocolate into whipped cream, pour over angel food cake pieces and refrigerate.

Enjoy!

Gluten Free Chocolate Mousse sweetmeat With Homemade Angel Food Cake