Cherry chocolate mousse cake (grain free)
This gorgeous cherry chocolate mousse cake is the perfect celebration cake for Christmas or a Summer birthday. It’s silky smooth, creamy, rich, fruity, no bake with a nutty base. Decadent & easy, it requires no oven . A dark choc ganache tart transformed into a fluffy, cheesecake like cake!
Ingredients
-
For the base
- springform cake tin and a food processor
100g ( 3/4 cups) pecans
pinch salt - 25g (scant 1/4 cup) coconut flour
- 10g (1.5 Tbsp) coconut sugar
- 15g (2 Tbsp) raw cacao powder
- 30g (1 .5 Tbsp) Westgold grass-fed salted butter
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Cherry jam filling (can be swapped for 125g (1/2 cup) store bought cherry jam)
- 2 cups fresh cherries, de-stemmed, halved and pitted
- 2 Tbsp chia seeds
- 1 Tbsp coconut sugar
125g good quality cherry jam
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Chocolate mousse filling
- 140g (1 cup) raw cashews, soaked 4 hours in water
- Labneh or 3/4 cup store bought cream cheese (try creme fraiche or ? instead)
- 1/2 cup milk of choice
- 90g (3/4 cup) raw cacao powder
- 110g (1/2 cup) coconut sugar
- 100g (5 Tbsp) Westgold grass-fed salted butter (instead of cream)
- 180g 70% dark chocolate, chopped
Instructions
- Grease and line a 7 inch round cake tin. You want to choose one that is springform, or has a removable base. You will need to start 4 hours before hand, soaking your cashews.
- Make the cherry jam. Add cherries and a splash of water to a small saucpan. Cook over low-medium heat for around 5 minutes, or until they soften and release their juices. Turn off heat. Mash with a fork, then add chia seeds and sugar. Mix well, then set aside to thicken and cool.
- Make the base. Add pecans, salt, coconut flour, sugar and cacao to a food processor. Blend until fine. Melt butter (stovetop method or in a microwave), then add to the food processor and pulse until a moist crumble forms. Transfer to lined tin and use a spoon to spread and press down, forming an even base.
- Once cherry jam has reached room temperature, add cooled, thickened cherry jam to the base and spread over the base, leaving a 2 cm gap around the outer edges (eg, don’t push jam all the way to the edges). Place in the fridge while you prepare the filling.
- Make the chocolate filling. Drain cashews and add to a blender with labneh (or cream cheese), milk, cacao powder and coconut sugar. blend on high for 1 minute, or until silky smooth. Transfer to a mixing bowl. Tip- use a rubber spatula to really scrape everything from the blender into the bowl.
- Place butter and chopped chocolate in a heat proof bowl. Heat 2cm water in a small saucepan, to the boil. Reduce heat, then sit bowl on top of the saucepan (so it sits on the rim). Gently melt, mixing occasionally. Once completely liquid remove from the heat and pour into the cashew chocolate bowl. Use a spatula to fold together until uniform.
- Remove base from the fridge. Pour chocolate filling gently on top, then use a clean spoon to even out. Return to the fridge for 4+ hours, or overnight.
- To serve, use a hot, sharp knife to cut into slices. Allow to warm to room temperature then serve along side fresh cream and lots of cherries.
(from https://panaceaspantryblog.com/cherry-chocolate-mousse-cake-grain-free/#tasty-recipes-3345-jump-target)