|
chocolate almond midnight CASHEW CRUST CHOCOLATE MOUSSE MAPLE ALMOND PRALINE RASPBERRY SAUCE to make the raspberry sauce: 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 contained in the refridgerator for up to one week. to make the cashew crust: preheat the oven to 180 degrees C. lightly oil an 8-inch springform (false bottom) pan. in a food processor, grind the cashews until the resemble fine meal. add the sugar, oil and vanilla. process again until well combined, then add the flour and process again. 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 silken tofu, sugar, vanilla and salt. process, then add the melted chocoalte and blend for 2 minutes, or until very smooth and completely combined. preheat the oven to 180 degrees C. lightly oil the sides of the cake pan above the prebaked 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, refridgerate for at least 2 hours before serving. unmold just before serving to make the praline: in a heavy bottomed saucepan, bring the maple syrup to the boil. boil for 1 minute. add the almonds and stir constantly until the maple syrup has completely crystallised onto the almonds and they appear dry. pour the almonds onto a baking sheet and let cool. store in an airtight container for up to 5 weeks. to serve, cut the cake into 12 pieces. for each serving, pool raspberry sauce on a plate and top with a slice of cake. top with 1 tbsp maple-almond praline and garnish with fresh fruit, cocoa powder and mint.
|