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MrFalafel
 
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Default 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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Adam D. Moss
 
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Default 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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lostcherree
 
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Default 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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