Mel Christensen

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Tony’s Trio of Chocolate Mousse Cake


Tony’s Trio of Chocolate Mousse Cake

– Gluten, Dairy and Refined Sugar-Free

By Melanie Christensen



  • 125g  Stevia-Sweetened dark chocolate (I used Well Naturally brand)
  • 4 large organic free-range eggs
  • ½ cup (100g) coconut oil
  • ⅓ cup(45g) organic unsweetened cocoa
  • ¼ cup (55g) Natvia (made for baking) or organic maple syrup/ honey


  1. Preheat the oven to 180C, and grease and line a 23cm spring form pan .
  2. Melt the baking chocolate and coconut oil together, stirring until completely smooth. Combine this with the cocoa powder, Natvia, and eggs, then whisk well until a smooth batter forms.
  3. Pour the batter into the greased pan, and smooth the top with a spatula.
  4. Bake for 20-25 minutes, until the centre looks firm. Allow to cool in the pan for 15 minutes, then remove the sides and allow to cool completely.


  • 3 nice ripe avocados cut in half, seed removed
  • ⅓ cup (120g)  dates soaked in ½ cup water
  • 10g gelatine leaves
  • ⅓ (80g) cup Natvia (or organic maple syrup/ honey)
  • ½ tsp pure vanilla essence
  • ½ (60g) cup organic unsweetened cocoa


  1. Drain Dates and reserve liquid.
  2. Soak gelatine leaves in cold water for 5 minutes. The remove from the cold water, squeeze out the water from the leaves, and then place them in a small saucepan with the drained date juice. Bring to a simmer stirring constantly until dissolved then remove from heat and set aside.
  3. Process dates, Natvia (or syrup) and vanilla in food processor.
  4. Add the avocado flesh and cocoa powder and process till creamy.  Add HALF of the date/gelatine liquid and process until you have a light chocolate mousse texture. Refrigerate



  • 100G sugar-free white chocolate *
  • 1 tsp of coconut oil
  • 2 x 400g can of coconut cream -refrigerated!  (You are only using the separated cream from the top of each can – not the liquid)
  • 1 tbsp maple syrup or honey for colour


  1. Melt together white chocolate with coconut oil and stir until smooth.
  2. Open coconut oil cans, skim the “cream” form the tops of the cans and reserve the non-solid remaining portion for a smoothie, juice, (…or cocktail? ;-))
  3. Using a stick mixer or food processor, process the cream of both cans with the melted chocolate mixture, the left over date/gelatin liquid from the other mousse and syrup/honey.
  4. Leave to stand whilst you assemble your cake components.



  1. You will notice that your chocolate cake base will have shrunken on cooling, for the optimum end result; I suggest removing this cake base form the original tin and transferring it into a smaller spring form tin.  Luckily I had a 21cm spring form tin – and this was the perfect size for the job!  Again, VERY IMPORTANT THAT THIS NEW TIN IS ALSO GREASED AND LINED!
  2. Top this cooled cake base with the refrigerated chocolate mousse.  Further refrigerate for 30minutes.
  3. When your cake base and chocolate mousse topping is looking like it’s set, it’s time to add that final layer.  Add it gently (I poured it onto the back of spoon to do this.)  This layer will be more liquidy than the previous layer.  Don’t worry – it’s going to set beautifully!
  4. Cover your tin tightly with plastic wrap (Don’t let the plastic touch the surface of the cake though) and refrigerate overnight.
  5. When it’s time to serve, simply remove the side of your tin, peel back the baking paper from the sides slowly and carefully. Move the cake to your serving plate.  Top with berries or your garnish of choice and serve to your very impressed guests … Enjoy!  (Both eating this AND feeling fabulous after you do!)
  6.  Enjoy!!


* Stevia-sweetened white chocolate is not easy to find, but you can easily make your own:

… Or you can cheat with a sugar-free but “less clean” alternative by using Sugarless brand white chocolate -available at many chemists including Chemist Warehouse.