|Chocolate Mousse Cake|
2 cup ground almonds
1/2 cup ground toasted pecans
1/2 cup almond meal
4 tbsp melted margarine
1/2 tsp baking soda
1 pkt (~320g) silken tofu
2 cups (~340g) vegan chocolate chips
1 tsp vanilla essence
Berries such as blueberries, raspberries, boysenberries etc
Preheat oven to 180 degrees celcius.
Lightly oil 4 mini-springform pans [or a single 20-24cm springform pan]
Combine almond and pecan ingredients into a bowl.
Mix in baking soda.
Stir in melted margarine.
Press into springform pan(s) using the back of a spoon.
|Pressing in the base...|
Bake for 10 minutes.
Remove from oven and leave to cool.
Place tofu and vanilla essence into a blender (or food processor with an 's' blade).
Over a double boiler, melt chocolate.
Add melted chocolate to blender and quickly start whizzing the mixture until smooth.
Spoon into cooled bases in the springform pans and level off with a spatula.
|Adding the Filling|
Place into fridge for at least 2 hours or until set.
|All filled, levelled off and now in the fridge to set|
To remove, gently warm the outside of the tin before removing outer ring of the pan.
Serve with a mixture of berries.
- I don't have a double boiler so to melt the chocolate I use a glass or metal bowl on top of a saucepan of boiling water - just need to be careful of the steam, I often wear an oven glove on the hand holding the bowl.
- You can also use a microwave to melt the chocolate by microwaving in stints of no more than 20 seconds at a time (often much less once heated through), stirring in between each stint.
- Make sure you start whizzing the filling mixture as soon as the melted chocolate has been added because the chocolate will start cooling and solidifying as soon as you add it.
- If you don't have berries, fresh oranges can be used; this is more than just garnish, it helps to cut through the richness of the chocolate filling by giving a refreshing fruity burst.