This vegan delicacy will pamper you with the pleasant texture of the biscuit, wonderful flavors and the intoxicating aroma of chocolate and carob. The layers are filled with dark chocolate mousse. Jelly made out of roses and berries is hidden right in the middle of the cake.
Ingredients for cake crust:
- 100g spelt flour
- 70g of carob powder
- 70 g of crushed walnuts
- 45 g of unsweetened cocoa powder
- 1.5 teaspoons baking powder
- a pinch of salt
- 370 ml of almond milk (or any other)
- 60 g of dark chocolate
- 60 ml of oil
- 4 tablespoons of agave syrup
- 1 tablespoon apple vinegar
- vanilla extract
Preparation:
- Sift all of the dry ingredients through a sieve in a big bowl and mix well.
- In a double boiler, combine chocolate, milk, oil, agave syrup, apple vinegar and vanilla extract. Stir until the chocolate melts and the mixture is smooth.
- Put your chocolate mixture out of the boiler. Start adding the dry ingredients, spoon by spoon, while mixing it with a kitchen mixer.
- Grease the cake mould and dust it with flour, I like to use baking paper on the bottom. Pour the mixture in a cake mould (size 20 cm) in a preheated oven on 180 ⁰C, for 30- 35 minutes. When baked, take it out of a cake mould and place it on a cooling wire rack.
Ingredients for for berry jelly:
- 400 g of berries (strawberries, raspberries and of course, blackberries)
- 0.5 dl of rose water
- 3 tablespoons of agave syrup (or rose syrup if you have it)
- 1.5 teaspoon of agar
- Place frozen berries in a pot, add agave syrup, rose water and agar. Boil for 10 minutes on a low heat, while stirring constantly.
- Pour it through a strainer in a small cake mould and place it in the refrigerator.
Ingredients for chocolate mousse:
- 150 g of dark chocolate
- a tablespoon of agave syrup
- 0.5 teaspoon of agar
- 400 g of silken tofu
Preparation:
- In a double boiler, combine chocolate and agave syrup. When melted, add agar and cook for 10 minutes in a double boiler, while stirring constantly. Cool down a little bit.
- Place silken tofu in a blender and add chocolate mixture. Blend until smooth.
Cake assembling:
- Cut your cake crust into two parts, place a bottom crust into a cake mould, place jelly on top of and put half of your chocolate mousse over it. Place it in the refrigerator for one hour.
- Place the top crust on your cake and pour the rest of the chocolate mousse over it.
If your mousse got too thick while your cake was cooling, put it back in a double boiler and heat it up a little bit while whisking. - Place your cake back to the fridge for at least 6 hours.
- When your cake is done, carefully take it out of the cake mould, place it on a serving plate and decorate it as you like. I used rose petals and crushed walnuts.