Chocolate Mousse Cake on a Coconut-Almond Base

Coconut flour, Almond flour, Butter, Cream 35% fat, Chocolate 99%, Erythritol, Cream 35% fat

Fry: 3 min. Mix: 3 min. Chill in the refrigerator: 30 min. Water bath: 10 min. Mix: 2 min. Whisk with a mixer: 5 min. Whisk with a mixer: 2 min. Chill in the refrigerator: 6 h.

Base

Quickly toast the coconut flour (50 g) and almond flour (50 g) in the butter (50 g) for about 3 minutes, stirring constantly. 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 for about 10 minutes, until the chocolate is fully liquid. Make sure no water enters the bowl. Add erythritol (50 g) and stir for about 2 minutes. Gradually stir in cream 35% fat (40 g) until the mixture is smooth.

Whip the remaining cream 35% fat (460 g) for about 5 minutes until thick and fluffy. Pour in the chocolate mixture and beat for another 2 minutes 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.