Begin by melting the chopped chocolate and butter together in a saucepan over low heat. Stir continuously until both ingredients are fully melted and smoothly combined, then set aside to cool slightly.

In a large mixing bowl, combine the sugar and the eggs. Using a whisk or electric mixer, beat the mixture until it turns pale and thickens.

Incorporate the melted chocolate mixture into the egg and sugar blend gently, folding until just combined.

Add the vanilla extract and salt to the chocolate mixture, followed by the gluten-free flour. Gently fold these into the batter until no dry flour remains visible.

Pour the batter into a prepared 9-inch round cake pan and spread it evenly. Place in a preheated oven and bake until the cake sets and a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool completely in the pan.

In a separate bowl, beat the cream cheese until it’s smooth and free of lumps. Gradually add in the powdered sugar and two teaspoons of vanilla extract, mixing until fully incorporated.

In another bowl, whip the cold heavy cream until soft peaks form.

Carefully fold the whipped cream into the cream cheese mixture.

Spoon the mousse over the cooled chocolate cake in an even layer. Refrigerate for several hours or until fully set.

To serve, whip the remaining heavy cream with powdered sugar and vanilla extract until soft peaks form. Use this whipped cream to dollop over slices of the mousse cake.

Optionally, sprinkle grated chocolate over the top for garnish just before serving.