Choco-Cashew Mousse Cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Genoise:

• 70g (1/2 cup)  all-purpose flour "La Merveilleuse"
• 25 g (1/4 cup) cocoa
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 3 large eggs, separated
• 100 g (1/2 cup) cane sugar
• 50 g (1/4 cup) light olive oil
• 3.5 ml (3/4 tsp) vanilla extract
• 3.5 ml (3/4 tsp) almond extract
• 2.5 ml (1/2 tsp) cream of tartar

Choco-cashew mousse:

• 280 g (2 cups) cashew nuts
• 160 g (1/2 cup) maple syrup
• 30 ml (2 tbsp) plant-based milk substitute
• 30 g (1/3 cup) cocoa
• 5 ml (1 tsp) vanilla extract
• 120g (1/2 cup) water
• 5 ml (1 tsp) agar-agar powder

PREPARATION

Genoise:

1. Preheat the oven to 325° F (165° C). Oil and flour a 9-inch (23 cm) diameter hinged pan.
2. In a bowl, sift together flour, cocoa, baking powder and salt. Set aside.
3. In a medium bowl, beat the egg yolks with an electric mixer. Gradually add the cane sugar and continue beating until smooth (about 3 minutes). Then add the oil, vanilla and almond extracts and beat again.
4. Gradually add dry ingredients and beat again until smooth.
5. In another bowl, start beating the egg whites on low, add the cream of tartar, then beat at high speed until peaks form.
6. Gently fold the egg whites into the first mixture with a spatula.
7. Pour the batter into the pan and bake on the centre rack of the oven for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
8. Turn the cake over onto a wire rack and let it cool without unmoulding.

Choco-cashew mousse:

1. Soak the cashews for 2 hours, then drain in a colander.
2. Place the nuts in the blender. Add maple syrup, plant-based milk substitute, cocoa and vanilla. Set aside.
3. In a small saucepan, combine water and agar-agar and boil for about a minute.
4. Pour this mixture over the cashew mixture. Use a spatula to get all the mixture (the agar-agar will have slightly adhered to the sides of the pan). Blend until smooth.
5. Pour this mixture over the cooled cake, still in the pan, and refrigerate for a minimum of 6 hours.