Chocolate Mousse Cake on a Coconut-Almond Base
Cream and almond flour provide protein and make each slice filling, while 99% chocolate gives the dessert a deep flavor. Whipped cream turns the chocolate into a light mousse over a toasted nut-flour base. Chill the cake for at least six hours so the mousse sets and each slice holds its shape.
Base
Toast the coconut flour (50 g) and almond flour (50 g) in the butter (50 g), stirring constantly, until fragrant and lightly golden. Spread the mixture over the bottom of a 16 cm cake tin and press it firmly into an even base.
Refrigerate the base for 30 minutes.
Chocolate mousse
Set the bowl with 99% chocolate (250 g) over a water bath and heat until the chocolate is fully melted. Make sure no water enters the bowl. Add erythritol (50 g) and stir. Gradually stir in cream 35% fat (40 g) until the mixture is smooth.
Whip the remaining cream 35% fat (460 g) until thick and fluffy. Pour in the chocolate mixture and beat until smooth and mousse-like.
Transfer the mousse onto the chilled base and smooth the top. Refrigerate the cake for at least 6 hours, until the mousse is set.
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