Google+ Rawfully Tempting™: Creamy Chocolate Mousse Cake

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December 17, 2010

Creamy Chocolate Mousse Cake

Fabulous!Creamy! Rich, chocolaty, and not too sweet. I added an optional middle layer, using some Almond Butter Chia Pudding and added a tiny bit of psyllium husk powder to thicken it up. The middle layer blended into the rest of the cake.....but you can see a thin light colored line thru the middle. That's the pudding!

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
Crust
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)

Chocolate Mousse
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)
1/2  avocado
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

Crust
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.

Filling
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.

Assembly
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.

4 comments :

Ingrid said...

YUM! I want some. I hope you bring that to one of our next get together so I can taste it.

Hope you're well and staying strong through all.

Love,
Ingrid
http://www.dancingdragonflieswisdom.com

Rawfully Tempting (Barbara) said...

Thank you. I actually did make something similar for someone's birthday and brought it to one of our get togethers...Sorry, you must have missed it....

I've not gotten completely back into the kitchen yet...still feeling pretty drained from everything... little by little. I'll get there!

However, I LOVE kale chips..and I am going to try to make chocolate kale chips and see how they come out..not sure it will work, but I'll give it a try. hahah! Much love.

Dorothy "Raw Chef Dosa" Salvatori said...

We never did celebrate either of our birthdays....maybe we could have a piece of this cake? Looks great. I can make a raw soup and salad to go with?

Rawfully Tempting - Barbara said...

I have fresh batch of Irish Moss paste in the fridge and need to use it...sooo..def can make a mousse pie...!!! Now..what flavor to make? Mocha, Chocolate, Coffee, almond, hazelnut, mint chocolate, rum..etc.

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