Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
Cut the butter into tablespoon-sized pieces and add it and the chopped chocolate to a medium microwave-safe bowl. Microwave for 1 minute until melted, stirring every 15 seconds.
Add the sugar, vanilla, and salt to the chocolate mixture and whisk to combine.
Add the eggs one at a time, whisking each until fully incorporated.
Mix in the gluten-free flour using a rubber spatula until fully combined.
Pour the batter into the prepared pan and smooth into an even layer. Bake for 30–35 minutes until set; a toothpick inserted in the center should come out clean.
Remove from the oven and cool on a wire rack. Let the cake cool completely before topping with mousse.
For the mousse, melt the chopped chocolate and mix in the powdered sugar, cream cheese, and vanilla until smooth.
Gradually add heavy cream with the mixer running until light and fluffy, about 3–4 minutes.
Spread the mousse over the cooled cake. Cover and refrigerate at least 6 hours or up to 1 day.
For the whipped cream topping, whip together heavy whipping cream, powdered sugar, and vanilla until stiff peaks form, about 4–5 minutes. Spread over the mousse cake and garnish with chocolate shavings.
Run a thin knife around the edge of the cake, carefully open the springform pan, slice, and serve.

Use high quality chocolate for best flavor. Chill the cake completely before spreading mousse for clean layers.