Paleo Chocolate Mousse Cake with Raspberry Sauce – A Decadent Dessert for Food Lovers

Allergens

Eggs, Almonds, Cocoa

Ingredients

• 10 oz dark chocolate (85% cacao or higher)
• 6 large eggs, separated
• 1/2 cup coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1 tsp baking soda
• Pinch of salt
• 1/2 cup coconut cream
• 1 tbsp vanilla extract
• 12 oz fresh raspberries
• 2 tbsp honey

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. Melt the chocolate in a double boiler or microwave, then set aside to cool slightly.
3. In a large bowl, whisk together egg yolks, coconut sugar, cocoa powder, almond flour, baking soda, and salt until smooth.
4. Add melted chocolate, coconut cream, and vanilla extract to the mixture, stirring well to combine.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the chocolate mixture.
6. Pour the batter into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
7. In a saucepan, combine raspberries and honey, cooking over medium heat until thickened. Strain the sauce to remove seeds, if desired.
8. Drizzle the raspberry sauce over the cooled cake before serving.

Chef’s Insight

The key to perfect mousse is incorporating air into the egg whites while folding them into the chocolate mixture.

Notes

Use high-quality dark chocolate for a richer taste and smoother texture.