Chocolate cake with matcha mousse
This mousse works just as well with cacao as it does with matcha. To create a chocolate mousse, simply substitute the matcha for 2 tbsp of raw cacao. Serves 8-10.
Ingredients:
For the chocolate cake
- 6 large organic eggs, separated
- into whites and yolks
- 215g coconut sugar
- 215g raw chocolate- if you struggle to
- source pure 100% raw chocolate, try and
- get as dark as possible, roughly chopped
For the matcha mousse
- 400ml organic milk, chilled in
- the fridge overnight
- 1 tbsp matcha
- 2 tbsp coconut nectar
Method:
- Preheat the oven to 180 degrees. Grease and line a 10-inch cake tin with baking paper and a little coconut oil.
- Beat the egg yolks in a large bowl with an electric whisk, gradually adding the sugar to the bowl until the mixture is pale, fluffy and has doubled in volume.
- Bring a small pan of water to a boil, then gently melt the chocolate in a bain marie, making sure the bowl isn’t touching the water. Gently stir until all the chocolate has melted, then fold the melted chocolate into the egg yolk and sugar mixture.
- Place the egg whites in a large bowl and whisk until stiff peaks form. Once stiff, gently fold the egg whites into the chocolate mixture. Transfer the mixture to the prepared tin, using a spatula to level the mixture.
- Bake the cake for 30 minutes or until a skewer can be inserted and come out clean.
- To prepare the matcha mousse, skim the fat from the top of the coconut milk and whisk this in a bowl with the coconut nectar and matcha until light and fluffy. Use the mousse immediately served with the cake.