Chocolate Mousse Cake
This cake keeps very well hidden in the back, behind everything else in the fridge or the freezer. Very easy to make it and every single time it is a big hit!!
Chocolate Mousse Cake
This cake keeps very well hidden in the back, behind everything else in the fridge or the freezer. Very easy to make it and every single time it is a big hit!!
Open in Cookpad AppSteps
- 1
I am using bean water as egg replacer in this recipe. I usually cook the chickpeas and save the cooking water. Or drain 1- 2 cans of chickpeas and use that water. Pour the cold aquafaba into a bowl and beat the water into fluffy meringue. (5 minutes) with the cream of tartar. Fold in the coconut sugar by hand 1
tbs at a time with a wide spatula.
- 2
Mash the avocados and melt the chocolate. Let the chocolate cool it down. The hot chocolate will ruin your nice and fluffy meringue. In a separate bowl mix together the avocado melted chocolate and the vanilla.
- 3
Fold the meringue in the avocado-chocolate mixture with a spatula, try not to overmix it.
- 4
Assemble the cake. Put 1 thin pre baked chocolate cake layer in the bottom of a 9" spring form. Pour the whole mousse filling in, top with the second pre baked cake layer. Gently push the cake layer down, to make the filling even.
- 5
Melt the chocolate and coconut oil together and pour the warm almond milk over it. Stir it and pour it over the top layer. Keep it in the fridge for couple of hours or overnight. Enjoy!!
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