December 17, 2010
I'd suggest freezing the first layer before adding the middle layer. That should stop them from bleeding into each other. This is a super yummy cake and my non-raw friends enjoyed it very much!
Creamy Chocolate Mousse Cake
2 3/4 cups walnuts
1/4 cup macadamia nuts
1/2 cup medjool dates, pitted and chopped
1 Tbsp cacao powder
2 drops Vanilla Medicine Flower Dark Chocolate Extract (or pinch of vanilla bean powder)
1 1/2 cups cashew, soaked 3-4 hours
1/2 cup macadamia nuts
3 cups nut milk or water (more as needed to blend)
1/4 cup cacao butter, shaved and then melted
3 Tbsp yacon syrup, honey or agave
3 Tbsp agave or honey, to taste
4 drops Dark Chocolate Medicine Flower Extract (optional)
3 drops Vanilla Medicine Flower Extract (or1tsp vanilla extract)
2 drops Hazelnut Medicine Flower Extract (or liquid equivalent)
1/4 cup cacao powder
3 Tbsp melted cacao paste
1 tsp coconut oil, melted
pinch of sea salt
2 tsp sunflower lecithin (emulsifier - really helps the consistency - but is optional)
1 1/2 Tbsp psyllium husks powder
Process ingredients until it starts to ball up. Lightly dust bottom of an 8" spring form pan with cacao powder. Press crust, firmly into bottom of dish.
Melt cacao butter, cacao paste and coconut oil in a metal bowl placed on top of bowl of hot water.
In a blender, mix cashews and macadamia nuts, until smooth.
Add remaining ingredients, except psyllium.
Taste for sweetness and flavor. Adjust as needed. Add psyllium and blend well.
Pour mousse over crust. Refrigerate overnight for best results.
Run knife along edge of cake to separate from pan. Remove cake from pan and garnish with shaved cacao butter and cacao paste.
OPTION: Pour half batter into pan. Let set in refrigerator for 15 minutes. Add a middle layer of your favorite fruit, pureed and mixed with sweetener, or chia pudding, mixed with a small amount of psyllium to set. Chill for 15 minutes. Add remaining batter.
*Mention Rawfully Tempting and Medicine Flower will include a special bonus sample with any purchase.
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