Chocolate Mousse Cake

This was borne out of a search for a low sugar content cake.  The addition of peanut butter, almonds and especially the Tahini give it a really distinctive flavour and add extra nutrients normally reserved for main courses, and not cakes and treats!  If you’re not familiar with Tahini it is pulped sesame seeds – an ingredient of  hummus, aubergine dip (Baba Ganoush) and halva amongst other things.   South Asian grocers always stock it, as do health food shops and its often in the wholefoods section of supermarkets.

This cake is indeed low on sugar, high on chocolatey-ness and is gluten and wheat free.

IMG-20150223-WA0001 For the base you will need:
125g Rice Flour
100g Ground Almonds
100g Butter
125g Peanut butter (crunchy or smooth)
50g Sugar
50g Cocoa Powder

For the mousse you will need
10-12 tablespoons of Tahini
10-12 tablespoons of Water
100ml Creme Fraiche or Fromage Frais
100g of 80% plain chocolate (the best you can lay your hands on…)

To make the base:

  • Soften the butter and cream it with the sugar using an electric mixer

  • Mix the flour and cocoa powder together and add to the creamed mixture

  • Add the peanut butter followed by the ground almonds and stir really well

  • Press the mixture into a baking tray.  I use a 25cm diameter silicone tray which gives a decent depth.  Don’t use a tray that’s too big .  The resulting mixture will be too shallow.

  • Bake at gas mark 4 (180 degrees Centigrade) for 20 minutes

     Whilst you are waiting for it to cool, start on the mousse:

  • Before you measure the Tahini stir it thoroughly as it tends to separate, then, as best you can, spoon it out into a mixing bowl.  This is a distinctly inexact science so the amounts don’t have to be precise.
  •  Add the water  mix with the electric mixer to make a smooth, light mousse.  Next add the creme fraiche and mix again with the electric mixer. You need the mixture to be light and fluffy but it won’t reach a set consistency.
  • Melt the chocolate in the microwave or, if you’re using a hob, in a dish over a saucepan of boiling water.
  • Stir the melted chocolate into the mousse.  This will thicken it  and once you’ve poured it over the base, put your cake in the fridge and it will set a bit harder.
  • If it’s kept out of the fridge the cake will soften but not so much that it will slide about all over the place.





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