Peanut Butter Mousse Cake
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Author: Emilie Hardman Status: published license cc-by-nc-sa tags: chocolate, dessert, cake, food, vegan, peanut butter, mousse, vegan cake, experimental food, ganache,
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Share on TwitterI'm in a major peanut butter phase. I just can't get enough...
This mousse set up really well, but I think I put the ganache on while it was still too warm because it seems to to damaged the mousse a little. Something to remember for next time.
The base layer here is a kind of blondie cake made with grain coffee, which gives it a really interesting and nice flavor.
I used an adapted version of the recipe from the Voluptuous Vegan cookbook.
oven at 350
1/2 c ww pastry flour
1/ c unbleached all purpose or pastry flour
1/2 t baking powder
1/4 c dry sweetener (recipe calls for Sucanat, I used Florida Crystals)
1/2 c grain coffee (I used Teeccino Java)
1/ c oil (I used applesauce)
1/ c maple syrup
1/4 soy milk
2 t vanilla extract
2 T tahini
1 T peanut butter
1/2 t salt
combine dry ingredients and mix
combine wet ingredients and mix
then put it all together in a springform pan and bake for (recipe says) 20 mins., it took more like 30 for me and I know my oven was at temp.
for the mousse
2 boxes of Nori Mu (I used extra firm, it's just what I had)
recipe called for 1/4 c oil (I omitted it)
1 c maple syrup
recipe calls for 1/4 t of salt (I ended up adding at least 1/2 a t, maybe a little more)
recipe calls for 1 T vanilla (I doubled that)
1/2 t fresh lemon juice
recipe calls for 6 T peanut butter (I added 3 additional Ts)
1 c water
recipe calls for 2 T agar flakes (I used agar powder, you can buy it in bulk that way at many health food stores and its a lot less expensive)
4 t arrowroot
1/2 c soy milk
process all ingredients up to the water until smooth
on the stove top, add water to the agar and heat gently to boil, stirring as the mixture thickens. when all the agar is dissolved and the mixture is pudding thick, add the soymilk and the arrowroot (mixing them together before adding will make it easier to integrate them). stir until back at a boil and then remove from heat.
with the food processor on, pour the agar mixture down the feed tube into the other ingredients slowly. when it's all completely combined, pour the mousse mixture over the blondie. cover with plastic wrap and set in the fridge to chill.
there's a sauce that the recipe calls for, but I just made a simple ganache with chocolate and soymilk and drizzled that over it when the mousse had set up.
