Mel Christensen

Mel Christensen

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Chocolate Cherry Mousse Cake - Gluten, Dairy and Refined Sugar-Free

 

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 Chocolate Cherry Mousse Cake

*Gluten, Dairy and Refined Sugar-Free

 

BASE

Ingredients:

  • 125g  Stevia-Sweetened dark chocolate (I used Well Naturally brand)
  • 4 large organic free-range eggs
  • ½ cup coconut oil
  • ⅓ cup organic unsweetened cocoa
  • ¼ cup Natvia (made for baking) or organic maple syrup/ honey

 

  1. Preheat the oven to 180C, and grease and line a 23cm spring form pan .
  2. Melt the baking chocolate and coconut oil together, stirring until completely smooth. Combine this with the cocoa powder, Natvia, and eggs, then whisk well until a smooth batter forms.
  3. Pour the batter into the greased pan, and smooth the top with a spatula.
  4. Bake for 20-25 minutes, until the centre looks firm. Allow to cool in the pan for 15 minutes, then remove the sides and allow to cool completely.

 

CHOCOLATE MOUSSE

  • 3 nice ripe avocados cut in half, seed removed
  • 4-5 medjool dates soaked in ½ cup water (according to how sweet you want it)
  • 15g gelatine leaves (or agar agar)
  • ⅓ cup Natvia (or organic maple syrup/ honey)
  • ½ tsp pure vanilla essence
  • ½ cup organic unsweetened cocoa

 

  1. Drain Dates and reserve liquid.
  2. Soak gelatine leaves in cold water for 5 minutes. The remove from the cold water, squeeze out the water from the leaves, and then place them in a small saucepan with the drained date juice. Bring to a simmer stirring constantly until dissolved then remove from heat and set aside.
  3. Process dates, Natvia (or syrup) and vanilla in food processor.
  4. Add the avocado flesh and cocoa powder and process till creamy.  Add HALF of the date/gelatine liquid and process until you have a light chocolate mousse texture. Refrigerate

 

CHERRY COCONUT MOUSSE

  • 250G fresh cherries, pitted… plus extra to decorate the top.
  • 2 x 400g can of coconut cream -refrigerated!  (You are only using the separated cream from the top of each can – not the liquid)

 

  1. Process the pitted cherries in a food processor until smooth.
  2. Open coconut oil cans, skim the “cream” form the tops of the cans and reserve the non-solid remaining portion for a smoothie, juice, (…or cocktail?  )
  3. Using a stick mixer or food processor, process the cream of both cans with the cherry mixture, the left over date/gelatin liquid from the other mousse.
  4. Leave to stand whilst you assemble your cake components.

 

TO ASSEMBLE

  1. You will notice that your chocolate cake base will have shrunken on cooling, for the optimum end result; I suggest removing this cake base form the original tin and transferring it into a smaller spring form tin.  (Luckily I had a 21cm spring form tin – and this was the perfect size for the job!)  Again, VERY IMPORTANT THAT THIS NEW TIN IS ALSO GREASED AND LINED!
  2. Top this cooled cake base with the refrigerated chocolate mousse.  Further refrigerate for 30minutes.
  3. When your cake base and chocolate mousse topping is looking like it has set, it’s time to add that final layer.  Add it gently (I poured it onto the back of spoon to do this.)  This layer will be more liquidy than the previous layer.  Don’t worry – it’s going to set beautifully!
  4. Cover your tin tightly with plastic wrap (Don’t let the plastic touch the surface of the cake though) and refrigerate overnight.
  5. When it’s time to serve, simply remove the side of your tin, peel back the baking paper from the sides slowly and carefully. Move the cake to your serving plate.  Top with cherries or your garnish of choice and serve.
  6. … Enjoy

 

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