Can you believe this – dairy free, low fat, lactose free and vegan Chocolate Mousse Cake! Now those who are on special diets can have their cake and eat it too! Tina Blakeney the events manager at Slice Delicatessen in Shanghai made this recipe and brought it into work for me to try, I was so impressed I asked her if I could use it in the book. It’s quick and easy to make and gets better over time as the ingredients really blend together. The Cous Cous base gives this cake a interesting feel and texture. Make the complete cake the day before so as this allows time for the mousse filling to se. Make sure you find use dairy free chocolate, you can substitute standard chocolate, but then it will not be vegan. (Recipe from "Global Baker - Dean Brettschneider ")


Base
450mls water
150g cous cous
40g dark cocoa (dairy free)
180g sugar
1 teaspoon vanilla extract or essence

1. Place all the ingredients into a medium sized saucepan and bring to the boil, stirring regularly. Reduce the heat and simmer for approximately 10 – 15 minutes until the mixture has combined into a thick paste.

2. Once the mixture is warm to the touch, press it into a 20cm spring formed cake tin, lined with non stick baking paper on the bottom and sides.

3. Place into the refrigerator until required.

Makes 18 biscuits

Mousse Filling
600g silken tofu, don’t use the firm tofu
285g dark chocolate, chopped into small pieces - make sure its dairy free
45g maple syrup
45g Frangelico or Kahlua or Bailey’s liquor

1. Put the chocolate into a bowl and place over a saucepan half full of simmering water to melt. Remove from the heat and set aside until cool.

2. Place the silken tofu, maple syrup, and liquor into a blender or food processor and blend for 1 to 2 minutes until smooth and well blended.

3. Add melted chocolate and blend for a further 2 to 3 minutes until mousse mixture has an even color and consistency throughout.

4. Remove the Cous Cous base from the refrigerator, pour the mousse mixture on top and spread evenly so top is flat.

5. Cover with the tin with plastic wrap and put back into refrigerator, allow to set for at least 24 hours, before cutting into 12 equal slices. Decorate each segment with a strawberry half which has been glazed with apricot glaze.

Serve with raspberry sauce and a dollop of whipped silken tofu flavoured with Bailey’s.