I have always adored chocolate mousse, and when I went vegan, I found many veganised chocolate mousse recipes which used tofu as a base. This sounds strange, but it is genius. It produces a result better than the raw egg version with a most brilliant, incredible, silky texture. In this mousse cake, I use melted dark chocolate instead of cocoa powder, for added richness. The chocolate also sets when chilled, so the cake is slice-able, which I think makes for a lovely presentation. (If you want to make a traditional mousse, I suggest using very soft tofu and substituting some chocolate for best quality cocoa powder you can find, then aerating it.) Anyway, here is the chocolate mousse cake, in all its glory:
|With cacao nibs (Navitas, bought from iHerb), and strawberries|
|This may be one of the best-looking things I have ever made.|
Chocolate Mousse Cake
- 300g silken firm tofu (do not drain any liquid if it comes in a 300g pack)
- 5g best-quality vanilla bean paste
- 180g dark chocolate (I recommend going for something a bit sweeter than you would normally eat, as there is no other sweetener in this cake. You can use half 50% chocolate, and half 70%, but my favourite version is made with equal parts 50%, 70% and 85%. I use Whittaker's and Lindt, and I love very dark chocolate - if you don't, then try using a greater proportion of Whittaker's 50%)
- Melt dark chocolate. Please don't do this in a microwave and risk burning everything. The best way is the double-boiler way: fill a wok with water, heat the water, then hold a small saucepan filled with the chopped chocolate in the wok's simmering water and stir until smooth and liquid. It doesn't take long.
- Combine with tofu and vanilla in a blender. Blend until perfectly smooth, which shouldn't take more than a few seconds if your blender is reasonably powerful.
- Pour into a round cake dish which has been LINED WITH CLING WRAP, because otherwise you won't be able to lift out the cake in one piece. Use one large piece of cling, and let it hang over the sides of the pan. Spread around with a spoon and make patterns on the top if you like.
- Place in chiller (the coldest part of your fridge, under the freezer), and let chill for 3 hours until set. Then lift out using the overhanging cling and slide very gently onto a plate. Slice and sprinkle each slice with cacao nibs, if you have them, and strawberries or raspberries. Store the rest of the cake covered in the chiller and it should be good for five days, if not more.
|Look how juicy the raspberries are!|
|I highly recommend finding cacao nibs and using them, because their crunchiness contrasts so perfectly with the silky richness of the mousse and the juiciness of the berries.|