A NEW WAY TO BAKE: CHOCOLATE MOUSSE CAKE

Don’t be deceived by the humble ingredients (or the threeingredient chocolate mousse!) – a delicate touch elevates them into something sublime. Use your favourite dark chocolate because it’s the showstopping star here. The base cake also doubles as a delicious cake on its own (baked in a 20 cm/8 in tin), topped with Fresh Whipping Cream (page 236) and fresh berries. This cake is also super adaptable: it can easily be made gluten free, you can add fresh raspberries, or even swirl hazelnut praline through the mousse.

RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Reimagined Recipes for Plantbased Cakes, Bakes and Desserts
https://geni.us/ANWTB


INGREDIENTS NEEDED
Three Ingredient Chocolate Mousse
plantbased milk
caster (superfine) sugar
dark chocolate with at least 65% cocoa solids, callets (chips) or chopped

Rich Chocolate Cake
plantbased milk
dark chocolate with at least 66% cocoa solids, chopped
extra virgin olive oil
plain (allpurpose) flour (glutenfree plain flour will also work)
cocoa powder
caster (superfine) sugar
baking powder
sea salt

Also required
cocoa powder for dusting

EQUIPMENT
hand blender https://amzn.to/46Ve1Wx
chopping board https://amzn.to/474719C
20cm (8in) springform tin https://amzn.to/3rG2Q3Q
stand mixer https://amzn.to/3O1wvvT
digital scales https://amzn.to/3Oqs8vF
sieves / strainers https://amzn.to/3rHQS9V
silicon spatula https://amzn.to/3On2yaR
whisk https://amzn.to/3Qa95H7
kitchen chefs knife

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