Gluten-free chocolate mousse cake

Preparation

• Mix together the flour mix, sugars, baking soda and salt. Sift in the cocoa powder. In another bowl, beat the texture of the eggs until broken and add the cream and oil. Add the dry ingredients and hot water to the egg mixture, stirring as little as possible.
• Pour the dough into a lined loose baking pan and bake at 180 degrees for about 45 minutes. The cake is ready when it no longer shelves when you move it, but is not yet cooked all the way through. A cross between a mud cake and a filling cake!
• While the cake is cooling, prepare the chocolate mousse. Melt the chocolate and margarine and allow to cool slightly. Separate the eggs, add the yolks to the chocolate and whisk the whites in a bowl. Add the sugar to the whipped egg whites and mix until stiff. The mixture will start to glisten and turn into a meringue. Whip the cream until fluffy and, using an arrow, stir the chocolate and whipped cream into the egg white mixture.
• Pour the chocolate mousse over the cake and refrigerate overnight. Remove to a warm place to serve, so that the chocolate cake warms up and becomes moist. The cake will keep well for about 4-7 days in the fridge.