Whispers of Chocolate Mousse Cake

Allergens

Nuts, Eggs

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup hazelnuts, chopped
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 large eggs, separated
• 1/2 cup coconut cream
• 8 ounces dark chocolate, finely chopped
• 1 cup heavy whipping cream
• 1 tablespoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, mix almond flour, erythritol, hazelnuts, cocoa powder, and salt. Set aside.
2. In another large bowl, whisk together egg yolks, coconut cream, and vanilla extract until smooth.
3. Melt chocolate in a double boiler or microwave, then fold it into the egg yolk mixture until fully incorporated.
4. Gently mix dry ingredients into the wet, stirring until well combined.
5. In a separate large bowl, beat egg whites until stiff peaks form. Fold half of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
6. Transfer batter to an 8 inch springform pan lined with parchment paper. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
7. In a large bowl, whip heavy cream until soft peaks form. Fold in chocolate and vanilla extract.
8. Spread whipped chocolate mixture over the cooled cake, then chill for at least 4 hours or overnight.

Chef’s Insight

To achieve a smoother mousse, let the chocolate mixture cool to room temperature before folding it into the whipped cream.

Notes

Adjust the sweetness to taste by adding more or less erythritol.