Gluten-free chocolate mousse cake recipe

This month, award-winning pastry chef Tim Fisher brings us his recipe for gluten-free chocolate mousse cake – the perfect way to round off a festive meal!

Tim says:

"This is a simple but beautiful chocolate cake: it's gooey and chocolatey, but with zero flour. It is a test bake for my gluten-free recipe book. If you would like to try some recipes please contact me."

Pastry chef Tim Fisher's gluten-free chocolate mousse


(Makes one 20cm cake)

300g 70% chocolate

140g unsalted butter

5 medium eggs

100g caster sugar



  1. Line a 20cm springform tin or cake ring with parchment paper and place aside.
  2. Preheat your oven to 160°C (non-fan oven 180°C).
  3. Place the chocolate and butter into a bowl suitable for the microwave.
  4. Melt on medium high, in 30-second bursts, then place aside.
  5. Crack the eggs into a bowl for a stand mixer and whisk on high speed.
  6. When well risen, gradually add the sugar and whisk until four times the original volume.
  7. Add the melted warm chocolate and butter mixture.
  8. Fold gently together until well combined.
  9. Pour the contents into the cake tin/ring and gently spread level.
  10. Place the tin into the preheated oven. 
  11. Bake for about 22-25 minutes, or until the cake is well risen and the crust dry, but is still soft in the centre. 
  12. Remove from the oven and leave to cool in the tin for at least 30 minutes.  
  13. Carefully remove the cake from the tin.
  14. Store in the fridge but bring to room temperature to serve.

My new book, Tim’s Pastry Club Christmas, is out now. The next one, Chocolates & Truffles is out soon!






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