Saturday, 16 March 2013

Triple Velvet Chocolate Mousse Cake with Mesquite Spiced Crust

Smooth. Silky. Velvety. Just like a chocolate mousse cake should be.


But, unlike typical mousse cakes this has none of the unhealthy saturated fats, refined carbohydrates, and processed refined sugars. Instead, its simply a mix of nature's goodness and the creativity of mankind. That, and plenty of chocolate. 

Truth be told, although I looove chocolate I do not like chocolate cakes at all. They're just so... average. I mean, practically everyone I know (and I mean everyone) had a chocolate cake for their birthday.  Or, if you wanna be fancy, you'd have some red velvet cakes, because apparently adding food colouring to chocolate cake is supposed to make it taste better. Mmhm, totally. Really, I'd much rather have a carrot cake or something exotic like fig and hazelnut or raspberry and thyme. In the end, I did make some anyway for the benefit of my guests and out of sheer curiosity as to what flavour profile would be created with the addition of beetroot in the filling and mesquite in the crust. Just to top off the triple layer, it is then drizzled with chocolate sauce with cacao nibs. 


Mmm mmm. As I expected, the beet root gave the filling such a beautiful velvet colour and a deep, earthy undertone that complimented the sweetness of the maple syrup. Its silkiness was perfect for the crunch of the cacao nibs as well as the chewiness of the spiced crust. 

Beware though, in higher temperatures this does tend to melt away. Not that it should last that long without being eaten anyway.


Triple Velvet Mousse Cake with Mesquite Spiced Crust

Crust:
1C almond meal
5 Medjool dates
1/2C cacao
Pinch of salt
1t vanilla
2t mesquite (or more if preferred)

Blend everything until a sticky mixture has formed. Line a baking pan and press the mixture into that pan. Set aside. 

Filling: 
2C cashews, soaked for at least two hours and drained
1/2C coconut oil
1/2C maple syrup
1/2C water
3/4C cacao
1  to 2 medium beetroot, chopped

In a high speed blender, combine the cashews, maple syrup, vanilla, and water. Add cacao and coconut oil, and blend until creamy. Slowly add in beetroot a couple of slices at a time, and blend until completely smooth. Pour over the prepared crust, and set in the fridge for at least 3 hours.

Chocolate Sauce with Cacao Nib:
1/3C coconut oil
1t vanilla
2T liquid sweetener
6T cacao powder
1T cacao nibs

Stir everything but the cacao nibs into a large bowl and whisk until well combined. Add the cacao nibs and pour over set mixture. Return to the fridge (or the freezer) and let set completely. Cut into cute little slices and enjoy. 


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