Lucia cake (gluten free chocolate mousse cake)

Our daughter Caroline’s birthday is on December 13.

The 13th December is also Saint Lucy’s day (Sankta Lucia’s Day), which in Norway, Sweden and Denmark is celebrated by holding processions, where girls in white dresses walk through the building singing. Saint Lucy is represented by a girl with a wreath of spruce and candles on her head. In the dark Scandinavian winter it’s beautiful and magical. https://en.wikipedia.org/wiki/Saint_Lucy%27s_Day

Each year since her birth my parents have come round in the early morning and we wake Caroline up by holding our own Sankta Lucia procession - perhaps not so beautiful but still very special...

Not surprisingly Caroline had asked for a Sankta Lucia cake this year – the amount of candles to show her new won age:

As adults typically don’t fancy fondant, I make an extra cake without it – just covered in 1:1 chocolate ganache and lots of little white pearls (the inside was exactly the same):

The cakes were cocoa sponges and chocolate mousse all covered in 1:1 ganache.

Thin cocoa cake sheets:

2 eggs whished white with 80 grams of sugar + 40 grams of gluten free flour, 30 grams of cocoa powder, a pinch of salt, ½ tea spoon vanilla sugar and ½ tea spoon baking powder. Spread out on baking paper covered baking tray and bake for 6-8 minutes at 200 degrees.

Chocolate mousse

150 grams of chocolate melted in water bath. Add 2 egg yokes. Carefully add 2 egg whites whisked stiff with 1 tablespoon sugar. Whip 2 dl cream and add to chocolate.

1:1 chocolate ganache

100 ml of boiling cream poured over 200 grams chopped dark chocolate. Let sit for a little while, and then stir until smooth. Let chill until it has the same feel as soft butter. Cover the cake and let chill before covering the cake in marzipan or fondant.