Raw Chocolate Mousse Cake with Raspberry Sauce

jana raw chocolate mousse cake 01 Raw Chocolate Mousse Cake with Raspberry Sauce

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Organic Chocolate Mousse Cake with Raspberry Sauce (raw)

This is among those staples, every espiring raw foody needs to learn to make. It simply has that best balance of a rich deep chocolate taste and the creamy smoothness of the mousse. In this recipe, I make a raspberry sauce, but it’s not required. You could alter up the recipe with differnent sorts of sauces.

This recipe makes a 7″ Round Cake

For the Crust:

1/3 Cup Pecans

1/3 Cup Macadamia Nuts

2 TB Agave Syrup

1 TB Coconut Butter

1 tsp. Vanilla Extract

1 tsp. Cinnamon

2 tsp. Carob

1/4 tsp. Salt

Crust In a Food mill, procedure the dry ingredients first. The nuts, cinnamon, carob and salt. Then Include the Agave, Coconut Butter and Vanilla Extract and Process once again till it forms into a moist ball clumped together. If it’s too dry add a bit more agave to obtain it to blend and stick. Take the blend out and press it into the bottom of an 7″ Springform Cake Pan. This is most convenient to do by placing plastic wrap over the top of the mixture and weighing down on it with the plastic wrap. This prevents the blend from sticking to your fingers as you push. You can also utilize a pestle to lightly pound it to even it out. Put this in the freezer to set while you work on the filling.

For the Filling:

2 Cups Young Coconut Meat

1/2 Cup Coconut Butter

1/4 Cup Cacao Butter

1/2 Cup Macadamia Nut Butter

1/2 Cup Cacao Powder

1 TB Vanilla Extract

1/2 Cup Agave Syrup

1/2 Cup Maple Syrup

1 teaspoon Lecithin (optional)

1 tsp. Apple Cider Vinegar

1/2 tsp. Salt

Filling you’ll have to first liquify the cacao butter. In a small sauce pan include a large piece trimmed of the cacao butter and turn on the stove top to the most affordable flame setup. We aren’t visiting cook this or include sufficient heat to hurt the cacao, simply warm enough to get it to melt on the low setup. Stir it frequently with a fork or spoon and it should melt entirely in 1-2 min. After it’s melted measure 1/4 cup of the cacao oil. If it’s inadequate you could need to include a bit more to melt. Add this cacao oil in addition to the remainder of the components to either a food mill or high speed mixer. The Coconut butter doesn’t have to be liquified initially, but it’s ok if it is. For the Coconut meat, you’ll need 2-4 Youthful Coconuts. Open them with a cleaver or chefs knife and drain the water into a cup or bowl for another use. Scrape the white coconut meat off the inside of the coconuts and put the pieces into your determining cup to determine out 2 cups worth of the meat. For the Cacao Powder you can utilize natural fair trade cacao powder (some fantastic brand names are Black and Blacks or Rapunzel), make certain it’s unsweetened, organic and non-alcaline. You can likewise use raw cacao powder or raw cacao nibs ground in a coffee grinder into a fine powder. (See recommended sources). Blend or process the mix till smooth and creamy, about 1-3 minutes relying on the power of your machine. If you can’t find macadamia nut butter you can make use of cashew butter rather or grind your very own butter out of entire maca-damia nuts. You can also leave out the maple syrup if you want and replace it’s portion with agave if you prefer. Enjoy with variations, and taste variations.

For the Raspberry Sauce:

1 Cup Fresh or Frozen Raspberries

1/4 Cup Agave Syrup

1 tsp. Banilla Extract

1 tsp. Coconut Butter

1/4 tsp. Guar Gum (optional)

Sauce Place all components in your blender or food processor or processor and process up until well mixed however thick

Instructions

Once the filling is done, take out the pan from the freezer and make certain the cling wrap is removed if you utilized it. Pour the filling into the cake pan. Then cover the top of cake pan with cling wrap or wax paper and location the mix back in either the refrigerator or the freezer. The obvious major distinction is that the freezer will work a lot much faster. In the freezer it should set and be ready to eat within a couple hours. In the refrigerator it must be left an entire day or over night to set. If I’ll not be serving it that quickly I prefer to put it in the refrigerator to set due to the fact that it does it at a slower and even more even rate.

Once the cake is set and firm, take it out of the springform pan and place it on a serving plate or cake plate. Garnish it with fresh raspberries, mint leaves and raspberry sauce. You can likewise just garnish each sliced serving piece by itself and leave the cake plain.

You can vary the flavors in this and still keep the same structure and consistency to customize it to your preference. You can include lemon juice and lemon zest for a chocolate lemon mousse, or add fresh mint or mint important oil for a chocolate mint mousse or fresh raspberries to the cake batter for chocolate raspberry mousse cake. The crust likewise is totally optional and is just as good without it. Have fun and enjoy.