Spicy Chocolate Mousse Cake with Orange-Infused Raspberries (Gluten-Free, Dairy-Free, Paleo)
A flavorful spanish dessert perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 10 oz dark chocolate (at least 70% cocoa) 4 large eggs, separated 1 cup full
- fat coconut milk 1 tbsp pure vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground cayenne pepper 1/4 tsp sea salt 3 cups fresh raspberries Zest and juice of one medium orange Honey or maple syrup, to taste
Instructions
- a. Chop the chocolate into small pieces and place in a heatproof bowl. Set aside. b. In another bowl, beat egg yolks until creamy. Stir in coconut milk, vanilla extract, cinnamon, cayenne pepper, and salt. c. Place the bowl of chopped chocolate over a double boiler, ensuring that the bottom of the bowl does not touch the water. Gradually pour the egg yolk mixture into the melted chocolate while stirring continuously until fully combined. Remove from heat and set aside to cool. d. In another bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold egg whites into the cooled chocolate mixture until well combined. e. Pour the chocolate mousse mixture into individual serving dishes or a single large cake pan. Refrigerate for at least 4 hours or overnight to set. f. In a separate bowl, combine raspberries, orange zest, and juice. Sweeten with honey or maple syrup to taste. Let it sit in the refrigerator until ready to serve.
Chef’s Insight
To ensure a smooth texture, be careful not to overmix the egg whites when folding them into the chocolate mixture.
Notes
Use high-quality dark chocolate for a richer and more intense flavor.