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Death By Chocolate- 4 Layer Chocolate Mousse Cake

WOW! 4 layers of healthier Chocolate Goodness.
Prep Time1 hr
Cook Time40 mins
Total Time1 d
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Chocolate Biscuit Base

  • 1/4 cup Almond Meal
  • 1/2 cup Coconut Flour available from health food and specialty stores
  • 2 tablespoons unsweetened Cocoa
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Maple Syrup you could substitute honey etc
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Chocolate Pudding

  • 230 grams Sweet Potato baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
  • 1 tablespoon Coconut flour
  • 1/2 cup Coconut Oil melted
  • 3/4 cup Cocoa unsweetened
  • 1/4 cup plus 2 tablespoons Maple Syrup
  • 3 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • dash of Salt

Chocolate Cookie Dough Mousse

  • 1 cup Dates
  • 1/2 cup boiling water
  • Dash of Bicarb Soda
  • 1 cup Chickpeas; canned drained and then measured
  • 4 Tablespoons Maple Syrup
  • 4 teaspoons Vanilla Extract
  • 1 1/3 cup Almond Meal
  • 2/3 cup Arrowroot Flour
  • 6 Tablespoons Cocoa
  • dash Salt

Chocolate Cream (Stabilised)

  • 1 can Coconut Cream 400ml can, can opened and left in the fridge overnight (will be approx. 1 1/2 cups of cream) See notes
  • 2 Tablespoons unsweetened Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 1 3/4 teaspoons Gelatine

Instructions

Chocolate Biscuit Base

  • Preheat the oven to 175C (350F).
  • Grease/Spray and line a 20cm/8 inch spring form cake tin.
  • If you don't have a spring form tin make the lining very long on all sides to enable the dessert to be lifted out. I have not tried this method but in theory it should work. I would highly recommend a spring form tin.
  • Mix the dry ingredients in a blender.
  • In a separate small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry, and blend until combined.
  • Press the dough flat into the bottom of the tin. DO NOT go up the edges.
  • Pierce the dough several times with a sharp knife.
  • Bake for 7 minutes.
  • Remove from the oven and allow to cool completely.

Chocolate Pudding

  • Preheat oven to 160C/325F
  • Place sweet potato in blender and mix until a puree forms.
  • Add all other ingredients and mix until blended and smooth.
  • Add to cooled chocolate biscuit base and bake for 27 minutes.
  • Cake should still be slightly gooey when removed from the oven.
  • Allow to cool before placing in fridge.
  • Leave in fridge for a minimum of 1 hour before adding the Cookie Dough Mousse Layer.

Chocolate Cookie Dough Mousse

  • Place the dates in a small bowl and cover with the boiling water and the bicarb.
  • Allow to sit for at least 20 minutes.
  • Place the dates in a blender and purée.
  • Add the chickpeas, maple syrup and vanilla extract and blend until a smooth paste is formed.
  • Add the dry ingredients to the blender and mix until combined.
  • Add the milk and blend until combined.
  • A delicious cookie dough mousse will form.
  • Ensure that the ring of the spring form edge is still attached to the bottom of the tin.
  • Spray the exposed edges of the tin.
  • Spread the cookie dough mousse over the pudding layer.
  • Flatten the top with a knife or spatula to ensure an even finish.
  • Place in the fridge to firm up before putting the cream on top.

Chocolate Cream (Stabilised)

  • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
  • Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
  • Add the maple syrup, vanilla extract and cocoa to the cream and whip until thick (allow between 5-10 minutes).
  • Add the gelatine mixture and whip until incorporated.
  • Evenly spread the Chocolate Whipped Cream over the Cookie Dough Mousse.
  • Place the dessert in the fridge to set for at least 4 hours (overnight is preferable).
  • Serve straight from the fridge.

Notes

Chocolate Cream (Stabilised): If you measure 2 cups increase the gelatine to 2 1/4 teaspoons, or if 1 cup open a 2nd can. You will need 1 1/2 cups to spread evenly on the cake.