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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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Chocolate Almond Midnight
Chocolate Almond Midnight
Makes one 8-inch cake: serves 12 Cashew Crust 1/3 cup unsalted cashew nuts 3 tbsp sucanat or unrefined sugar 3 tbsp canola oil 1/2 tsp vanilla extract 1 cup unbleached all purpose flour 1/8 tsp sea salt Chocolate Mousse 2 cups (16ozsa) non-dairy chocolate chips 24.6 ozs (2 boxes) extra firm silken tofu 3/4 cup sucanat or unrefined sugar 1 tsp vanilla extract 1/8 tsp sea salt Maple Almond Praline 1/4 cup maple syrup 1 cup slivered almonds Method To make the cashew crust: preheat the oven to 350F. Lightly oil an 8-inch round springform or false bottom pan. In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla. Process again until well combined. In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands. Press the crust into the prepared pan. Bake for 20-25 minutes or until light brown and dry. To make the chocolate mousse: In a double boiler over barely simmering water, melt the chocolate chips. In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the melted chocolate and blend for 2 minutes or until very smooth and completely combined. Preheat the oven to 350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the mousse mixture into the pan and bake for 35 minutes. Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Un-mold just before serving. To make the praline: in a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in an airtight container. To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce (recipe below) on a plate and top with a slice of cake. Top with 1 tbsp maple almond praline and garnish with fresh fruit, sprinkled cocoa powder and a sprig of fresh mint leaves. Raspberry Sauce 2 cups fresh or 10oz unsweetened frozen raspberries 1/4 cup sucanat or unrefined sugar Method In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce through a fine meshed sieve. Store in an airtight container in the fridge for up to one week. |
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Chocolate Almond Midnight
MrFalafel wrote:
> Chocolate Almond Midnight This one looks like the best thing ever. One of these days I'll actually try it... |
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Chocolate Almond Midnight
"Adam D. Moss" > wrote in
: > MrFalafel wrote: >> Chocolate Almond Midnight > > This one looks like the best thing ever. > One of these days I'll actually try it... > I made that two years ago and it turned out very very nice Heather |
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