Paleo Dark Chocolate Mousse Cake with Raspberry Sauce

Allergens

Eggs, Almonds, Cocoa

Ingredients

• 7 oz (200g) dark chocolate (85% cacao) 1/2 cup (120 ml) coconut milk 4 large eggs, separated 1/4 cup (60 g) almond flour 1/4 cup (30 g) unsweetened cocoa powder 1/4 tsp salt 1/2 cup (120 ml) pure maple syrup 1 tsp vanilla extract 1/2 cup (125 g) fresh raspberries 1/2 cup (120 ml) water 3 tbsp (45 g) coconut sugar Whipped cream and fresh raspberries, for serving

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8 inch (20 cm) springform pan and line the bottom with parchment paper.
2. In a double boiler, gently melt the chocolate and coconut milk together, stirring occasionally. Remove from heat and let cool slightly.
3. In a separate bowl, whisk egg yolks, maple syrup, vanilla extract, almond flour, cocoa powder, and salt until smooth. Stir in the melted chocolate mixture until fully combined.
4. In another bowl, beat egg whites until stiff peaks form. Gently fold half of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites.
5. Pour the batter into the prepared pan and bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
6. For the raspberry sauce, combine water, coconut sugar, and raspberries in a saucepan over medium heat. Cook until the mixture thickens and becomes syrupy. Strain through a fine mesh sieve to remove seeds and let cool.
7. To serve, slice the cake and place each slice on a plate, drizzle with raspberry sauce, top with whipped cream, and garnish with fresh raspberries.

Chef’s Insight

The balance of rich chocolate and tangy raspberry creates an irresistible flavor combination.

Notes

Use high-quality dark chocolate for a deeper flavor. Adjust the sweetness of the raspberry sauce according to your taste.