4 eggs (room temperature)
1 cup coconut cream (preservative & sulphite free)
400g dark chocolate (I choose 85% Lindt)
1/3 - 1/2 cup Sweetener (100% organic Pure Maple Syrup)
2 tsp Vanilla Essence
1/2 cup Desiccated coconut
1 cup hazelnuts (crushed)
2 tbsp Maple Syrup
Preheat oven to 150 degrees.
Melt dark chocolate, coconut cream & Maple Syrup in a heatproof mixing bowl over a saucepan of boiling water.
Once smooth add 2 tsp vanilla essence
In a small mixing bowl whisk 4 eggs with electric beaters (or whisk) until mixture is light, fluffy and slightly foamy.
With a spatula, combine whisked eggs with chocolate mixture.
Pour combined mixture into a greased rectangular loaf tin or rectangular silicon mould.
Boil the kettle.
Place the loaf tin in a larger rectangular roasting dish and then pour hot water into the roasting dish until the loaf tin is submerged half way up the sides of the tin.
Cook submerged in water in the oven (150 degrees) for 1 hour.
Prepare hazelnut crumble by combining coconut, hazelnuts & 2 tbsp of Maple Syrup.
Allow mousse cake to cool and set in fridge for 3-4 hours.
When its time to serve, sprinkle hazelnut crumble over mousse cake.
Serve with berries and coconut yoghurt or cream.
Store in fridge!