I’ve been wanting to try avocado chocolate mousse ever since I read about it and I finally find an excuse to make it – a challenge to come up with a few vegan desserts. And God, I was impressed! It’s beyond delicious, I’m telling you! It’s creamy, rich, luscious and has an intense chocolate taste – you can barely tell it doesn’t have eggs, milk, cream or butter. My son said it’s so good that you just can’t eat it! And that’s huge because he’s a bigger chocholic than I am and he has some fine taste buds when it comes to chocolate desserts! I used this chocolate avocado mousse to create this amazing vegan chocolate mousse cake – a delicacy for the taste buds and sight and I hope you’ll like as much as we did.

And because chocolate and peanut butter are a match made in heaven, I decided to add a peanut butter mousse center to the cake as well, but it’s not compulsory. You can replace the peanut butter center with fruits, such as berries, or even skip adding any extra layer apart from the sponge and chocolate mousse.

The sponge was a huge surprise. For a sponge made with only flour, water, cocoa powder and baking soda, it turned out incredibly fluffy and rich and tastes amazing. Now imagine a fluffy, moist sponge, topped with thick layer of chocolate mousse anda peanut butter insert, all covered with a liscious chocolate glaze! Isn’t that the heaven for every chocoholic?! It definitely is! Moreover, the cake is made with a special kind kind of sugar called Green Sugar – it is made of Stevia extract and erytrithol and looks just like regular, granulated sugar. It melts easily and tastes great and it is slightly sweeter than normal sugar. But the great thing about it is that it has just as many uses as regular sugar does and that is so important for cakes, cupcakes or other desserts! The manufacturer also says it has zero calories and zero glycemic index. but you can use regular sugar or your favorite sweetener instead of this.



{Vegan Chocolate Mousse Cake} - Tort de post cu mousse de ciocolata Print Author: Olguta - Pastry Workshop Ingredients: Chocolate sponge: 105g all-purpose flour

15g dark cocoa powder

½ teaspoon baking soda

1 pinch of salt

70g Green Sugar (100g white sugar)

50ml vegetable oil

125ml cold water

1 teaspoon vanilla extract

½ teaspoon apple cider vinegar Peanut Butter Mousse: 1 can coconut milk, chilled in the fridge over night

4 tablespoons peanut butter

2 tablespoons Green Sugar (or white sugar; add more if needed)

½ teaspoon vanilla extract Chocolate Avocado Mousse: 2 ripe avocados

100g dark chocolate (vegan), melted

2 tablespoons dark cocoa powder

100g Green Sugar (or white sugar as needed)

1 teaspoon vanilla extract

1 pinch salt

1 tablespoon coconut oil

3-4 tablespoons coconut milk (can be replaced with water) Chocolate glaze: 70g dark chocolate, chopped (vegan chocolate)

2 teaspoons coconut oil (can be replaced with vegetable oil) Candied Clementines: 2 small clementines

½ cup Green Sugar (or white sugar)

½ cup water Directions: Chocolate Sponge: Preheat your oven to 350F – 175C and line one round baking pan (18cm diameter) with baking paper. Sift the flour, cocoa, baking soda and salt into a bowl. Stir in the rest of the ingredients and give it a quick mix just until combined. It doesn’t matter if the batter is still slightly lumpy. Don’t be tempted to over mix it as it will influence the texture of the baked sponge. Pour the batter into your prepared pan and cook in the oven for 20-30 minutes or until it passes the toothpick test. When done, remove from the oven and let the sponge cool in the pan. If needed, level up the cake and place it back into the cake pan as that is where you will assemble the cake. Place aside. The sponge is quite moist, but if you want it even moister you can soak it up slightly in a sugar syrup. If you plan to do it, this is the time to do so. Peanut Butter Mousse: Place the coconut milk can in the fridge overnight. The next day, open the can and carefully drain put the liquid. What’s left is the thick fat of the coconut milk and that is what you will be using for your mousse. Transfer the thick coconut cream into a bowl and mix with an electric mixer until it becomes airy. Stir in the remaining ingredients and mix well. Spoon the mousse into a pastry bag then pipe it into the center of the cake, leaving the edges of the sponge clear. Of course, you can cover the sponge in peanut butter mousse completely, but I wanted to create a nice pattern when cut. Chocolate Avocado Mousse: Combine all the ingredients in a food processor and pulse for 5-7 minutes or until smooth. Add coconut milk (or water) as needed to thin is down. Spoon the mousse over the peanut butter and level it up well. Refrigerate the cake overnight. The next day, remove the cake from the pan and transfer it on a platter. Chocolate Glaze: Melt the chocolate and coconut oil in a heatproof bowl over a hot water bath or in the microwave for 1-2 minutes. Let the glaze cool to room temperature then pour it over the cake, allowing it to drip off the edges. Refrigerate the cake. Candied Clementines: Cut the clementines into thin slices. Combine the water and sugar in a saucepan and bring it to a boil. Add the clementine slices and cook over medium flame for 10-15 minutes until the syrup begins to thicken. Turn the heat off and let the clementines cool in the syrup. Drain and transfer the clementine slices on a baking tray lined with parchment paper. Cook in the preheated oven at 350F for 10-15 minutes or until the clementines begin to slightly caramelize. Remove from the oven and let them cool down completely. Decorate the cake with candied clementines. I also used chopped mixed nuts not only for decor, but also for texture. Serve the cake chilled! Wordpress Recipe Plugin by EasyRecipe 3.2.2885

Si iata-ma la cea de-a doua reteta de post. Si poate una dintre cele mai bune deserturi din ultima perioada, cu toate ca probabil sunt subiectiva caci acest tort combina doua ingrediente pe care le ador: ciocolata si unt de arahide. Fiecare component al acestui tort m-a impresionat: incepand de la blatul atat de simplu si totusi atat de pufos si umed, cu un gust intens de ciocolata. Pentru un blat atat de simplu si rapid, e chiar delicios!

Al doilea strat al tortului e un strat de mousse de unt de arahide si lapte de cocos (partea groasa a laptelui de cocos sau tofu pentru cei care il prefera) insa stratul cel mai consistent al acestui tort este mousse-ul de ciocolata. Realizat cu avocado si ciocolata din belsug, acest mousse redefineste termenul de gustos si sanatos. M-a surprins cu delicatetea si cremozitatea lui. Cu greu iti dai seama ca mousse-ul nu are pic de frisca lichida ori vegetala (care de obicei contine urme de lapte oricum, deci nu poti sti sigur ca e de post), nu are unt, nu are lapte, nu are oua… insa are un ingredient minunat si extrem de sanatos – avocado – acel fruct care inca nu este prea cunoscut la noi, insa e foarte consumat in tarile tropicale si foarte apreciat pentru calitatile lui nutritive.

In plus, tortul nu are nici zahar, ci e indulcit cu Green Sugar – Green Sugar este un îndulcitor 100% natural, cu zero calorii și zero indice glicemic, pe baza de extract uscat din frunze de Stevia Rebaudiana și eritritol, obținut din porumb, prin procesul natural de fermentație, în prezența drojdiei Moniella pollinis. Spre deosebire de alți îndulcitori pe bază de stevie, Green Sugar este singurul de pe piață al cărui gust a fost stabilizat, ceea ce face ca el să nu modifice (cu amăreala specifică șteviei) gustul alimentelor în care este folosit, nici măcar în urma procesului de gătire la temperaturi înalte. Astfel puteți continua să preparați prăjiturile și sucurile preferate, fără teama de a compromite gustul original.

Acest post face parte dintr-o campanie “Dulciuri de post” organizata de Green Sugar si Gustos.ro, iar retetele postate de mine si de ceilalti bloggeri participanti le puteti gasi aici.

Ingrediente:

Blat de ciocolata:

105g faina alba

15g cacao negra

1/2 lingurita bircabonat de sodiu

1 praf de sare

70g Green Sugar (100g zahar normal)

50ml ulei vegetal

125ml apa rece

1 lingurita extract de vanilie

1/2 lingurita otet de mere

Mousse de unt de arahide:

1 conserva lapte de cocos (fara aditivi sau emulsificatori)

4 linguri unt de arahide

2 linguri Green Sugar (sau zahar normal dupa gust)

1/2 lingurita extract de vanilie

Mousse de avocado si ciocolata:

2 avocado, bine copti

100g ciocolata neagra (cititi eticheta pentru a fi siguri ca e de post), topita

2 linguri cacao neagra

100g Green Sugar (sau zahar normal dupa gust)

1 lingurita extract de vanilie

1 praf de sare

3-4 linguri lapte de cocos

1 lingura ulei de cocos

Glazura de ciocolata:

70g ciocolata neagra cu procent mare de cacao (verificati eticheta pentru a fi siguri ca e de post)

2 lingurite ulei de cocos

Clementine confiate:

2 clementine mici

1/2 cana Green Sugar (sau zahar normal)

1/2 cana apa

Mod de preparare:

Blat de ciocolata:

Cerneti faina, cacaoa, bicarbonatul si sarea intr-un bol. Adaugati restul ingredientelor si amestecati rapid, doar pana la omogenizare, nu mai mult. Cu cat amestecati mai mult cu atat bicarbonatul se va activa si se vor forma acele gauri inestetice in blat. Turnati blatul intr-o forma de tort cu diametrul de 18cm tapetata cu hartie de copt si coaceti la 180C pentru 20-30 minute sau pana trece testul scobitorii. Lasati blatul sa se raceasca in tava. Tot in aceasta tava veti monta si tortul asa ca nici nu e nevoie sa mai scoateti blatul din forma. Doar treceti cu un cutit pe margini pentru a desprinde blatul de laturile formei si nivelati blatul daca considerati necesar. De asemenea, tot acum puteti insiropa blatul usor, eu insa am sarit acest pas caci blatul mi s-a parut suficient de umed.

Mousse de unt de arahide:

Puneti conserva de lapte de cocos la frigider peste noapte. A doua zi, desfaceti conserva si scurgeti lichidul, apa de cocos. Transferati crema de cocos, partea solida, intr-un bol si mixati cu un mixer electric pana devine pufoasa. Adaugati Green Sugar (zaharul), vanilia si untul de arahide si mixati bine. Transferati amestecul intr-un pos si turnati crema prin posul in centrul blatului, lasand marginile libere pentru a fi umplute cu mousse. Evident, puteti acoperi blatul in intregime, dar eu am vrut sa obtin o taietura interesanta.

Mousse de ciocolata si avocado:

Combinati toate ingredientele in vasul robotului de bucatarie. Mixati pana obtineti o crema fina, onctuoasa. Turnati crema (turnati e mult spus, caci crema obtinuta e groasa, ca un ganache batut) peste mousse-ul de unt de arahide si nivelati tortul bine. Dati la rece peste noapte.

Glazura de ciocolata:

Topiti ciocolata cu uleiul de cocos pe baie de aburi sau la microunde. Lasati ciocolata sa vina la temperatura camerei si turnati peste tort. Decorati dupa preferinta si serviti tortul de la rece.

Clementine confiate: