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.
-Before dining-
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.
~ 3 – 6 Servings ~ Time 1 h ~ 4 days in the fridge ~
Ingredients
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
60 gr lindt 85% chocolate
Steps
Pre heat 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.
grease a bagel mould (3 big) or a donut mould (6 normal size), transfert with a piping bag to form the donut.
Bake for 12 – 15 min ’till not sticky.
Melt the dark chocolate bar on a flat plate on a boiling water pan.
When the donuts are cooked allow to cool and dip in melted chocolate. place the reste of chocolate on top. Option : add cocoa nibs for extra crunch. Enjoy for up to 4 days in the fridge.
When you’re a hobbit you know, you can’t live without your breakfast, your Second breakfast and your Elevenses … Be honest it’s the only way to prepare yourself for the luncheon and all the others really vital meals of the day.
Here i regroup all my ideas to make the most of those capital meals, each particular recipe used are available here. Enjoy ! and don’t forget napping in between !
