Silky chocolate mousse


40g organic unsalted butter, cubed
100g bittersweet organic dark chocolate, broken into pieces
4 organic, eggs separated



Melt butter and chocolate in a heat resistant bowl over a saucepan of simmering water.

Whisk eggs whites in a glass bowl until they form stiff peaks.

In a separate bowl, whisk egg yolks until pale.

Allow chocolate mix to cool and add to egg yolks and mix well.

Gradually fold egg whites into chocolate mixture, a little at a time

Carefully spoon chocolate mixture into 8 individual small bowls and refrigerate until set (12-24 hours is best). 


Chocolate and hazelnut cake


250g whole hazelnuts

250g 70-80% organic dark chocolate

6 large organic eggs

250g organic unsalted butter, softened

½ cup rapadura or coconut sugar


Preheat oven to 150 degrees Celsius.

Grease a 26cm spring form cake tin and line bottom with baking paper.

Lightly toast hazelnuts in a skillet.

Grate chocolate using a cheese grater or in food processor.

Once hazelnuts are nicely toasted, add to food processor and pulse until they become granules and similar sized to chocolate (not like flour).

Separate eggs into white and yolks.

Using an electric mixer (I use kitchen aid) beat egg whites until holding soft peaks. Reserve to side for later.

Beat butter and rapadura or coconut sugar, using electric mixer for a few minutes until creamy. Then add the yolks one at a time. Once combined well add chocolate and hazelnut mix and combine well.

Fold in 1/3 of egg white mix, followed by another 1/3 and finally add the remainder. Make sure to combine evenly.

Spoon the mixture into spring form cake tin. Cook for 1 hour on middle shelf.

Leave to cool for 20 minutes then turn out onto serving plate.


(Adapted from The River Café)