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ChocolateGreenChef Russell James | Raspberry Cake with Ginger Chocolate Mousse
Posted By Russell James On November 25, 2008 @ 12:50 am In Full Recipe List,Recipes / Desserts,Recipes / Raw | No Comments
I’ve got a bit of a treat for you this week: Chocolate and Raspberry Cake with Ginger Chocolate Mousse. I’m sitting here snacking on the left-overs from that, feeling quite happy with myself as I plot and plan some big changes in my life over the next 12 months.
I’m sure I’m going to get some email about my choice of featured ingredient: Maple syrup; but I feel it’s important to look at ingredients that aren’t necessarily 100% raw sometimes, as they do offer a health benefit, and certainly have a lot to offer in terms of taste.
Chocolate Raspberry Cake with Ginger Chocolate Mousse (raw)
Makes 4 cakes
For the Base:
1/4 Cup Oat Flour*
1/2 Cup Cashew Flour**
2 TB Cacao Powder
2 TB Maple Syrup
1/2 Tsp Vanilla Extract
3 TB Water
1 Tsp Lemon Juice
1 Small pack of Raspberries for the centre of the cake.
*Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix.
**Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.
Step 1: In a large bowl: mix all the base ingredients, thoroughly.
Step 2: Place a metal ring***, approximately 7cm wide and at least 5cm tall, on a dehydrator tray and Paraflexx sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.
Step 3: Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.
*** The metals rings I used can be bought from most cook shops in a variety of sizes.
For the Mousse:
1 Cup Cashews
1/4 Cup Coconut Oil
1/4 Cup Cacao Powder
1/4 Cup + 2 TB Maple Syrup
1/2 Cup Water
1 TB Fresh Ginger
1/2 Tsp Ground Ginger
2 Tsp Tamari/Shoyu
Step 1: Blend all mousse ingredients in a high speed blender until smooth and set aside.
Step 2: Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end.
Step 3: Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.
Step 4: Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.
For the Decoration (optional):
1/2 Cup Raspberries
1 TB Maple Syrup
1 Tsp Lemon Juice
You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy. (Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.)
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