Heavenly Paleo Chocolate Mousse Cake

Allergens

Eggs, Nuts (Almond Flour)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 5 large eggs, separated
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon pure vanilla extract
• For the mousse:
• 1/2 cup dark chocolate (at least 70% cocoa), chopped
• 1/2 cup canned full
• fat coconut milk
• 1/4 cup honey
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, sea salt, and baking soda.
3. In another bowl, whisk together egg yolks, maple syrup, melted coconut oil, and vanilla extract until smooth. Stir this mixture into the dry ingredients until just combined.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
5. Pour the batter into the prepared pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. For the mousse, melt the chocolate using a double boiler or microwave. In a separate bowl, whisk together coconut milk, honey, and vanilla extract. Gradually add the melted chocolate while whisking until smooth. Chill for at least 2 hours.
7. Slice the cooled cake into 2 equal layers. Place the bottom layer on a serving plate. Spread chilled mousse over the top and cover with the second cake layer.
8. Garnish with fresh berries and a sprinkle of cocoa powder. Serve immediately.

Chef’s Insight

Allow the cake to cool completely before cutting; this will ensure a cleaner slice and prevent the cake from falling apart.

Notes

Feel free to add nuts or seeds to the mousse for additional crunch and texture.