Name: Coconut chocolate mousse cake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 250 gram plain chocolate biscuits, finely crushed; 100 gram butter, melted; 6 egg-whites; 1 cup (220g) caster sugar; 300 millilitre thickened cream; 1/3 cup (35g) cocoa powder; 180 gram bounty chocolate bars, chopped; 1/2 cup (40g) shredded coconut

Ingredients

250 gram plain chocolate biscuits, finely crushed

100 gram butter, melted

6 egg-whites

1 cup (220g) caster sugar

300 millilitre thickened cream

1/3 cup (35g) cocoa powder

180 gram bounty chocolate bars, chopped

1/2 cup (40g) shredded coconut

Method

1.Grease a 20cm round springform pan; line base and side with baking paper, extending paper about 5cm above edge.

2.In a medium bowl, combine biscuits and melted butter. Press biscuit mixture firmly over the base of the pan. Refrigerate while preparing filling.

3.Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between each addition.

4.In a small bowl, beat the cream with an electric mixer until soft peaks form; stir in sifted cocoa. Transfer to a large bowl. Gently fold meringue into cream mixture; fold in Bounty bar pieces. Spoon mixture into the pan, creating a rough mountain shape. Sprinkle with coconut; freeze until firm.

5.Transfer to a serving plate; cut into thick slices.

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