Guest guest Report post Posted February 20, 2001 * Exported from MasterCook * Chocolate Mousse Cake Recipe By :The Voluptuous Vegan - Myra Kornfeld Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 1 cup whole wheat pastry flour 1 cup unbleached flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup cocoa powder 1 teaspoon ground cinnamon 1 cup water 1/2 cup canola oil 1 1/2 cups pure maple syrup 1 teaspoon apple cider vinegar 2 teaspoons vanilla extract 1/2 teaspoon salt Mousse Topping 1 cup blanched almonds 3 cups water 1 cup store-bought blanched hazelnuts (cashews can be substituted) 3 tablespoons agar flakes 1/4 cup cocoa powder 2 tablespoons grain coffee or instant coffee 1 cup pure maple syrup 1/2 teaspoon salt 2 tablespoons arrowroot powder 1/4 cup original flavored soy milk 1 tablespoon vanilla extract 1/2 cup store-bought blanched hazelnuts, for garnish -- chopped This is an all-around winner for chocolate lovers--a rich, moist cake with a thick layer of hazelnut mousse. It keeps well in the refrigerator for 3 to 4 days; you can make the cake in two sessions if you like; it's elegant enough for special occasions; and it tastes delicious with raspberry sauce. The mousse topping calls for blanched hazelnuts, which are gettin increasingly easy to find even in local supermarkets. If you cannot find blanched hazelnits, you can remove the skins yourself by spreading nuts on a cookie sheet and baking for 12 minutes. While they are still warm, rub the nuts in a towel to remove their skins. As a substitution, raw cashews are dellicious. To get the best texture for the mousse, it is better to use a blender to mix the almond milk and hazelnuts. A food processor will work, but the texture will be much grainier. For mocha flavor, I sometimes use instant expresso, or for a caffeine-free alternative, a roasted grain coffee. When the mixture i! s dark, it is difficult to see if the agar is fully dissolved. I usually take a spoonful of liquid from the pot and pour it onto a plate. If I can see little undissolved flakes, I simmer for a few more minutes and retest it. Make the Cake: Preheat the oven to 350F. Oil a 9-inch springform pan. Sift the flours, baking powder, and baking soda into a medium bowl. In a small saucepan over medium heat, dissolve the cocoa powder and cinnamon in the water, stirring continuously. When the cocoa begins to bubble, remove from the heat and pour into another medium bowl. Add the remaining liquid ingredients and salt to the cocoa, and whisk until they are well combined. Pour the liquid iingredients into the dry, and whisk until batter is smooth. Pour the batter into the pan and bake for 20 to 25 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick comes out clean. Make the Mousse Topping: In a blender, blend the blanched almonds with the water. Line a strainer with cheesecloth and pour the blended almonds through it. Squeeze the cheesecloth to extract all the liquid from the pulp. You should have 3 cups of almond milk. If you are a little shy of 3 cups, make up the difference with water. Discard the pulp. Finely pulse the hazelnuts in a food processor. Do not let the machine run more than a few seconds continuously, so as not to turn the nuts into nut butter. Add the ground nuts and the almond milk to the blender and blend until the mix is very creamy. To a small saucepan, add the almond-hazelnut milk, agar flakes, cocoa poowder, grain coffee, maple syrup, and salt. Warm over medium-high heat. Keep an eye on the mixture as it starts to boil, so that you can make sure it does not boil over. In a small bow;, dissolve the arrowroot in soy milk to make a slurry. When the liquid begins to boil, lower the heat and gently simmer 5 to 10 minutes, to dissolve the agar fully. Add the arrowroot slurry and stir until the liquid just starts to bubble again. The liquid will have slightly thickened. Remove the mousse from the heat and stir in the vanilla. Pour the mousse over the cake in the pan and place it in the refrigerator for about 45 miinutes to cool and set. You can line the border of the cake with toasted, chopped hazelnuts if desired. To unmold, run a knife around the inside edge of the cake pan to loosen the mousse and cake. Release the springform rim and carefully lift it away. Serve the cake as is or on a pool of raspberry sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 16g Fat (65.6% calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 369mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Share this post Link to post Share on other sites
