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A Baked Chocolate Mousse? And Dairy free??

March 24, 2013

Chocolate Mousse cake with Hazelnuts

Chocolate Mousse cake with Hazelnuts

Yes, that’s what I thought! But the texture of this cake is much more “moussey” than cakey, or even “cheesecakey”.

Dairy laden chocolate mousse epitomised fine dining and dinner party chic in the 70’s and my mum was the queen of chocolate mousse. The well leafed Womens Weekly Cookbook recipe was as good as it got and I always knew someone special was coming over if the square-shaped stemmed glasses were brought out for filling. The brandy spiked dessert was always finished with a rosette of piped cream and chocolate; shaved with a vegetable peeler, there were no microplanes back in those days!

This history cultivated a life-long love of chocolate mousse but funnily enough, I never order it when I am out for dinner and I rarely make it, even before being dairy free… There’s something about the sweet & creamy, rich soft texture, heavily alcoholised chocolate. Perhaps, that’s why I liked it so much, it seemed a perfect vehicle for liqueur, something which I would not normally drink!

This recipe is all eggs, chocolate & fat, just like chocolate mousse! But no dairy! Hows that?! I tried to “healthify” it more by substituting the butter for apple puree (sauce) and it worked fine, albeit a bit denser than the original. The first time I made it I added a tablespoon of cornflour as a bit of insurance, but soon realised that it wasn’t necessary. In this picture, I also topped it with some hazelnuts because I had them left over, but really, I think if you are going to cover this with cream (which would be fantastic if you can have dairy) you don’t need to..

If you are after a very rich cake, but still healthy, that cuts into many satisfying pieces, this is the recipe for you!

420g dark chocolate
80g sugar (I used 1 teas stevia)
2 teaspoons raw cacao
1 pinch salt
100g hot water
Dash of liqueur (optional)
100g applesauce (or use an extra 60g melted butter)
50g butter
1 teaspoon baking powder
6 eggs
a handful of roasted chopped hazelnuts (optional)
 
Chop the chocolate on SP 8 for 10 seconds. Add the butter, sugar, cacao, salt, liqueur (if using) & water and mix on SP 4, at 37ºC for 5 minutes until you get a smooth sauce. Eat now, if preferred…….
 
Add the applesauce, eggs & baking powder and mix on SP 6 for 5 seconds. Pour into a 20cm tin and sprinkle on nuts if using. Bake in a water bath (bain marie) at 170ºC for 50 – 60 minutes. Refrigerate for at least 2 hours. It will be a bit wobbly but will firm up on cooling. If you havent used the nuts, spread with a thick layer of whipped cream and serve.
 
It was a hit at the dinner party that I went to last night and no one knew it was sugar-free OR dairy-free!!

 

 

 

 

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