Sunset Samba Mousse Cake

Allergens

Eggs, Nuts (coconut)

Ingredients

• 1 cup raw cacao powder
• 4 large eggs, separated
• 1/3 cup organic honey
• 2 ripe avocados
• 1 cup fresh passion fruit pulp
• 1 cup unsweetened shredded coconut
• 1 tsp vanilla extract (optional)

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, gently melt the cacao powder with 1/4 cup of water until smooth. Remove from heat and set aside to cool.
3. Separate the eggs, placing yolks in one bowl and whites in another. Whisk the egg yolks until pale and creamy, then add the honey and vanilla extract (if using), whisking well to combine. Gradually add the melted cacao paste, stirring until fully incorporated.
4. In a separate bowl, mash the avocados until smooth, then gently fold into the chocolate mixture.
5. Toast the shredded coconut in a dry pan over medium heat, stirring constantly to prevent burning, for 3 4 minutes or until golden brown. Stir half of the toasted coconut into the mousse batter, reserving the rest for garnish.
6. Beat the egg whites until stiff peaks form. Gently fold these into the mousse batter in two parts, taking care not to deflate the whites.
7. Pour the mousse batter into the prepared pan and smooth the top. Bake for 35 40 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
8. To serve, slice the cake into 4 portions and place each on individual plates. Top with the remaining toasted coconut and a dollop of passion fruit pulp.

Chef’s Insight

The combination of cacao, avocado, and coconut may seem unusual, but it creates a luscious, velvety texture that is both indulgent and satisfying.

Notes

This dessert can be prepared gluten-free as well, making it suitable for those with dietary restrictions beyond Paleo.