~ 8 Servings ~ Time 1-2h ~ In fridge overnight ~ 4 days in the fridge ~
- 4 large eggs
- 1/4 cup coconut oil
- 1 tbsp coconut blossom nectar
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 40 gr coconut flour
- 30 gr cocoa powder
- coconut oil for buttering the mould.
- 3 eggs
- 100 gr Lindt 70% dark chocolate
- 1 tsp cream of tartar
- One icing bag the keep the mix in the fridge.
- 30 / 40 gr Lindt 85% dark chocolate
- 2 gr cocoa powder
-The day before-
Prepare the chocolate mousse part:
- Separate eggs’ whites and yolks
- Melt the chocolate in a double boiler pan.
- Add the cream of tartar to the whites and beat them stiff.
- Incorporate some white into the yolks with a spatula.
- Slowly add the melted chocolate to the yolks.
- Add the yolks and chocolate mix the the whites, mix well.
- Pour in an icing bag and place it in the fridge minimum 5 hours but better overnight to be well taken (the firmer the better).
Prepare the Chocolate donuts mix cake part:
- Preheat the oven @ 175C.
- Crack the eggs and mix in the kitchenaid, with the coconut oil , coconut blossom nectar and vanilla extract.
- Add the remaining ingredients in the kitchenaid and process ’till smooth.
- Butter a mould with coconut oil.
- Pour the mix in and place in the oven for 15 / 20 min ’till baked in the middle.
- Let it cool down and keep in the fridge.
Prepare the Chocolate icing part:
- Prepare the chocolate decoration with the Lekué icing kit, put the chocolate in the silicone pouch and place it in the boiling water for approximately 10 min.
- Place the letter or shapes you choose to create under the silicone transparent mat, place the nozzle on the pouch and begin to press and place chocolate on the letters; If the chocolate get too sticky place it back in the boiling water, and continue… ’till letters completed.
- Once finished, place the mat in the freezer just long enough for the chocolate to take.
- Once ready keep the letter on the mat or in a box with cocoa powder.
Combine the 2 dessert and decorate :
- Place the chocolate donuts cake in a plate.
- Take the icing pouch with the chocolate mousse and begin to place a first level of chocolate mousse on the cake; Once completed place a second level of mousse with a gap from the edge to avoid the mousse to fall of the cake continue building the mousse level by level ’till the pouch is empty, it’s up to you to see what’s work for the best, to have all the mousse that stay on the cake (I’ve done a round pyramid shape here).
- Take the chocolate letters or/and shapes and place them on the cake.
- Enjoy !!! 😋
Tools and time