Thursday, April 24, 2014

Chocolate Ganache Mousse Cake

This recipe was adapted from Dr. Anastasia Halldin. Click here to get the original recipe. I substituted out some of the maple syrup for raw honey in the crust and changed the proportions slightly. It is not overly sweet but the rich taste of chocolate is quite satisfying. Yum.

Chocolate Ganache Mousse Cake

6 tablespoons cocoa powder
1.5 cups Almond Meal (I used finely ground Bob's Redmill.)
2 tablespoons Coconut Oil
2 Tablespoons Raw Honey
2 teaspoons Cinnamon

2.5 cups Raw Cashews (presoak for at least 4 hours, drain and rinse and discard the water)
1/3 cup Pure maple syrup
2 Tablespoons Raw Honey
1 teaspoon Vanilla extract
6 tablespoons cocoa powder
1/4 teaspoon Sea salt
juice of 1/2 small Lemon
1/2 cup Coconut oil
1/4 cup Almond milk

1/4 cup Coconut oil
1/4 cup cocoa powder
1 teaspoon Vanilla extract
4 tablespoons Pure maple syrup
Pinch of Himalayan Sea Salt

1. Mix all the crust ingredients to combine. Press into a small cheesecake form and distribute it evenly with your hands or spatula.
2. Blend all filling ingredients until very smooth. Pour the filling over the crust.
3. Freeze the cake for an hour.
4. In a small, heat-proof, metal bowl, combine the ganache ingredients. Place the bowl in a double boiler or over a small saucepan of simmering water. Whisk the bowl's contents until the oil is melted and the ganache is smooth and glossy. Pour the ganache over the cake.
5. Sprinkle with a pinch of Himalayan Sea Salt
6. Place in freezer to set.
7. Remove cake from the freezer one hour prior to serving.
8. Store the leftovers in the freezer.

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