Here is another recipe that might freak some people out. But have a think, it’s got to be so much better for you than the usual cream filled mousses.
So, I have to say this could be classed as a low fat dessert, HA.  Well lower fat at least.
One of my lovely students in my sugar flower making class gave me this recipe and It’s very nice in deed. I have done a little tweaking in regards to quantities and for the method I don’t know why I just cant help myself.   But I have to say this has got to be one of the easiest mousse cakes I have ever made.
When you make the batter, don’t go sticking your finger in to taste the mousse because the flavour isn’t as nice till it has been left to mature overnight.  The chocolaty taste seems to take over and be, well, just divine.
500 grams silken tofu (soft)
2 x 40g – 60g raspberry jam
350 grams dark chocolate callets 
3 tablespoons brandy (or orange juice)
320g biscuits (I used my home made Oreo’s)
Handful of berries
Cocoa powder to dust the cake or make my chocolate glaze and pour over once fully set
  1. Place the biscuits into the TM bowl and crush to a fine powder. 10 seconds on speed 8.
  1. Add approx. 50g  of jam and stir to combine for 10 to 15 seconds on speed 4.
  1. Press the mix firmly and evenly onto the bottom of a cake mould so you create a flat thick cake base.
  1. At this stage, scatter berries over the base.  Don’t put too much fruit and try to keep them more in the centre so they are slightly away from the edges for decorating later. 
  1. Melt chocolate in the TM bowl on 50c for 5 mins speed 2 at around 4 mins scrape down the sides if needed. Set aside to cool slightly don’t worry about washing the TM bowl.  (if you are using something larger than callets you will need to pulverise the chocolate on speed 8 for approximately 10 seconds.)
  1. Put the butterfly in place and add the tofu, approx. 40g jam and brandy into the TM bowl 30 seconds on speed 3.5. 
  1. After the 30seconds are up continue on speed 3 and while the blades are still turning slowly drizzle the Chocolate back into the TM bowl till fully cleared.  This should only take about 30 seconds. 
  1. Pour the chocolate mix into the base and chill for 2-3 hours.
  1. Dust top of cake with cocoa powder or drizzle with chocolate glaze.
  1. If you don’t use have a spring form tin you may need to remove the mousse from the mould, with the use of a heat gun or a kitchen towel soaked in hot water.  If using the kitchen towel, fold it around the cake mould for a few seconds then quickly lift the cake ring off.
Note. If well covered, the cake will last 4-5 days in the fridge.
Note. If well covered, the cake will last 4-5 days in the fridge

Author: Bec


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