Choc Orange Yogurt Mousse Cake
Choc Orange Yogurt Mousse Cake
Ingredients
- 125 grams natural yogurt
- 50 grams cacao powder
- 4 eggs, yolks and whites separated
- 60 ml maple syrup
- 60 grams coconut sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 orange rind, from 1 orange, optional
- 3 tablespoons fresh orange juice, optional
Instructions
- 1
Preheat the oven to 160 degrees Celsius. Line a 20x7cm cake tin on both the bottom and sides with baking paper.
⏱️ 10 min•🌡️ 160
- 2
In a clean, dry bowl, whisk the egg whites with the 60 grams of coconut sugar until stiff peaks form. An electric mixer is recommended for this step.
⏱️ 5 min
- 3
In a separate bowl, combine the 125 grams of natural yogurt, 50 grams of cacao powder, the 4 egg yolks, 60 ml of maple syrup, 2 teaspoons of vanilla extract, and a pinch of salt. Mix until all ingredients are well combined. If using, add the rind of 1 orange and 3 tablespoons of fresh orange juice to this mixture and mix thoroughly.
⏱️ 5 min
- 4
Gently fold the stiffened egg whites into the chocolate mixture using a spatula until just combined. Be careful not to deflate the egg whites, as this will affect the mousse-like texture of the cake.
⏱️ 5 min
- 5
Transfer the mixture to the prepared lined cake tin. Give the tin a few taps on the counter to remove any trapped air bubbles.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until the cake is set.
⏱️ 25 min•🌡️ 160
- 7
Allow the cake to cool completely at room temperature before placing it into the fridge overnight (approximately 8 hours) to set properly. This long chilling period is crucial for the mousse texture.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Choc Orange Yogurt Mousse Cake
- 125 grams natural yogurt
- 50 grams cacao powder
- 4 eggs, yolks and whites separated
- 60 ml maple syrup
- 60 grams coconut sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 orange rind, from 1 orange, optional
- 3 tablespoons fresh orange juice, optional
Instructions
- 1
Preheat the oven to 160 degrees Celsius. Line a 20x7cm cake tin on both the bottom and sides with baking paper.
⏱️ 10 min•🌡️ 160 - 2
In a clean, dry bowl, whisk the egg whites with the 60 grams of coconut sugar until stiff peaks form. An electric mixer is recommended for this step.
⏱️ 5 min - 3
In a separate bowl, combine the 125 grams of natural yogurt, 50 grams of cacao powder, the 4 egg yolks, 60 ml of maple syrup, 2 teaspoons of vanilla extract, and a pinch of salt. Mix until all ingredients are well combined. If using, add the rind of 1 orange and 3 tablespoons of fresh orange juice to this mixture and mix thoroughly.
⏱️ 5 min - 4
Gently fold the stiffened egg whites into the chocolate mixture using a spatula until just combined. Be careful not to deflate the egg whites, as this will affect the mousse-like texture of the cake.
⏱️ 5 min - 5
Transfer the mixture to the prepared lined cake tin. Give the tin a few taps on the counter to remove any trapped air bubbles.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until the cake is set.
⏱️ 25 min•🌡️ 160 - 7
Allow the cake to cool completely at room temperature before placing it into the fridge overnight (approximately 8 hours) to set properly. This long chilling period is crucial for the mousse texture.
⏱️ 480 min