Chocolate Mousse Cake

Method

1. Preheat the oven to 350 degrees F, place a parchment paper on a springform cake tin then set aside. Using a medium mixing bowl, add in the butter and erythritol then mix properly to combine. Separate the egg whites from the yolk, set aside. Add the egg yolks and coconut milk into the butter mixture then mix properly to combine until the mixture becomes smooth.
2. In another bowl, add in all the dry ingredients then mix to combine. Pour the mixture into the egg mixture then mix everything to combine, set aside. Whisk the egg whites until it becomes stiff then fold into the mixture. Pour the mixture into the lined cake tin then bake the cake for about thirty minutes until bake through, set aside to cool.
3. Melt the chocolate using a microwave then set aside. Whip the cream until stiff peaks form then fold it into the melted chocolate. Spoon the prepared mousse over the cake, distributing evenly then chill in the refrigerator for about two hours. For the ganache topping, place the saucepan over medium heat, add in the cream then bring to boil. Place the chocolate in a bowl, add in the hot cream then whip until the mixture becomes smooth.
4. Let the ganache cool for a few minutes, slather over the mousse, slice the cake, and serve.