Sunday, 19 October 2014

National Chocolate Week - The Final Day!

It's the last day of National Chocolate Week, so I thought I would leave you with a lovely chocolatey recipe!

Chocolate Raspberry Mousse Cake

Serves 12 (it is pretty rich, so you only need small slices)

1 cup dates
1 cup flaked almonds
1 tbsp coconut oil, melted

200g creamed coconut
1 tbsp coconut oil
60g dark chocolate
1 cup frozen raspberries
100g ground hazelnuts
1 tsp vanilla
1 tbsp agave syrup

1. In a food processor, pulse the dates and almonds together until all the pieces are small. Drizzle in the melted coconut oil and pulse again. The mixture is ready when it sticks together when pressed between your fingers.

2. Press the date and almond mixture into a 9-inch loose-bottomed cake tin. Put this in the fridge to set while you make the filling.

3. Heat the creamed coconut over a low heat until melted. Add the coconut oil and dark chocolate, and stir with a rubber spatula until everything has melted and is combined. Add the vanilla and agave syrup.

4. In a food processor, blend the raspberries and hazelnuts until there are no large lumps left. Add the chocolately mixture and blend until smooth. Pour into the cake tin.

5. Pop in the freezer for a couple of hours until solid. This makes it much easier to get out of the cake tin! Once solid, you can remove it from the cake tin and place it on a serving plate then let it thaw in the fridge - I left it overnight which resulted in a lovely smooth mousse texture the next day.

(I made the mistake of trying to cut it while still frozen, hence the slightly rough edge in the photo!)

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