Vegan Mousse au Chocolat Raspberry Cake

A showstopping dessert for a vegan chocoholic, this easy no-bake mousse cake is light, creamy, delicious and totally free of animal products.

From the book

Vegan Cakes and Other Bakes by &
Vegan Cakes and Other Bakes
Delicious vegan versions of classic cakes
Failsafe vegan recipes for everything from bread to pastry
Show-stopping vegan desserts and sweet treats

Introduction

Uncook ed but nonetheless spectacular! The biscuit base is topped with a layer of enticing chocolate mousse and jewel-like raspberries.

Makes 12 slices
Easy

Ingredients

For the base:
225g (8oz) vegan caramel cookies
125g (4½ oz) vegan margarine
For the filling:
400g (14oz) vegan dark chocolate
900ml (1½ pints) soya cream, suitable, for whipping, well chilled
2 – 3 tbsp rum
175g (6oz) raspberries, plus 12 raspberries for decoration
Also:
100ml (3½ fl oz) soya cream, suitable for whipping, well chilled

Essential kit

You will need: a 24cm (9½ in) springform tin.

Instructions

 

Prep time: 00:30. Chill time: 04:00.

1. To make the base, blitz the biscuits in a food processor until you have fine crumbs. Melt the margarine and mix with the crumbs until well combined. Line a spring form tin with baking paper and spread the biscuit mixture over the base, using a spoon to press it down firmly and smooth the surface. Chill for at least 2 hours.

2. For the topping, melt the dark chocolate in a bain -marie and leave to cool slightly. Whip the cream with an electric mixer on its highest setting for 3 minutes then add the chocolate. It is important for the cream to combine well with the chocolate. If required, use a spatula to scrape the chocolate from the base and sides of the bowl and stir it all through thoroughly. Flavour the mousse with the rum and beat everything again vigorously.

3. Spread half of the mousse over the biscuit base. Scatter the raspberries evenly over the surface and cover with the remain ing mousse, smoothing the surface. Leave to chill for a few hours.

4. Whip the cream for decorating, decant into a piping bag  with a nozzle of your choice attached,and pipe 12 large swirls of cream onto the cake. Put 1 raspberry on top of each swirl of cream. Chill until ready to serve.

TIP: Soya cream whips more easily when it is extremely well chilled. Chill the cream the previousday and, if you prefer a firmer consistency, stir in 1 sachet of cream stiffener. If children are going to be eating this cake, simply leave out the rum.

 

 

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