A little while ago Hanna went on a trip to Iceland with her high school class, and upon her return she told me about this cake that they had almost everywhere. Al lovely coconut cake topped with chocolate mousse.
After a short explanation I tried to copy the cake. This is my version although not quite the same, but almost and Hanna told me that it was just as delicious.
150 g Extra virgin raw coconut oil
Heat the coconut oil on low heat and add coconut milk, powdered sugar and stir before you add the coconut.
Put the mass in a cake tin lined with bakingpaper, tap the mass lightly, put aside and let it set.
4 eggs separated
Beat the cream until slightly thick and just whipped and put it in the fridge.
Place the dark chocolate in a heatproof bowl and place it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
Separate your eggs so you have the whites in one bowl and the yolks in another, beat the yolks gently. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without the egg whites falling out.
Pour the melted chocolate into the lightly beaten yolks and mix well.
Tip in the cooled cream and fold it into the chocolate mixture.
Finish by tipping in the egg whites, then keep folding, from the outside in a figure-of-eight until the mix is smooth and evenly coloured.