Black bean mocha mousse cake

Black bean mocha mousse cake

By
From
Green Kitchen At Home
Serves
12
Prep
25 mins
Cooking time
120 mins
Photographer
David Frenkiel

May we suggest that you don’t reveal the ingredients in this cake before serving it? People have a tendency of putting their prejudices first, and it would be a shame if that hindered them from tasting this lusciously smooth, creamy and delicious cake with plenty of nuts, coffee and chocolate. Yes, there is a whole tin of black beans in the filling, but it doesn’t affect the flavour. Instead, it adds body to the cake (as well as making it more nutritious than a standard mousse cake).

Serve it frozen, like an ice-cream cake, or thawed, as a mousse cake, with fresh cherries, toasted hazelnuts and a dark chocolate drizzle on top.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
150g hazelnuts, toasted
10 large soft dates, pitted
3 tablespoons raw cacao powder
1 tablespoon virgin coconut oil
A pinch sea salt

Filling

Quantity Ingredient
80ml plant-based milk of choice
100g good-quality dark chocolate, (70 per cent cocoa solids)
1 x 400g tin black beans, drained and rinsed, see recipe note
5 large soft dates, pitted
1 tablespoon virgin coconut oil
4 tablespoons espresso, (2 shots)

Topping

Quantity Ingredient
50g good-quality dark chocolate, melted, (70 per cent cocoa solids)
75g hazelnuts, toasted
4 tablespoons roasted coffee beans

To serve

Quantity Ingredient
fresh cherries or berries of choice

Method

  1. Grease a 20 cm springform cake tin and line it with parchment paper.
  2. Place the hazelnuts in a food processor and pulse until roughly chopped. Add the rest of the base ingredients to the food processor and blend until the mixture resembles coarse breadcrumbs and holds together when pinched. Transfer to the tin and, using the palm of your hand or the back of a spoon, press the mixture down firmly to create an even and compact base. Transfer to the freezer.
  3. To prepare the filling, heat the milk in a small stainless-steel mixing bowl over a small saucepan of simmering water. Break the chocolate up and add it to the milk. Stir until the chocolate has nearly melted, then remove from the heat and stir until the chocolate has completely melted. Set aside.
  4. Place the beans, dates, oil and coffee in the food processor and blend on a high speed until completely smooth. Add the melted chocolate and blend again on a high speed until silky smooth.
  5. Remove the tin from the freezer and pour the filling over the base. Tap the tin lightly on the bench to smooth out the surface. Return to the freezer to set for at least 4 hours (or overnight) until completely firm.
  6. Once set, remove from the freezer and from the cake tin and drizzle with the chocolate. Roughly chop the hazelnuts and scatter on top along with the coffee beans. Leave to thaw for about 30 minutes then cut the cake with a sharp knife dipped in hot water.
  7. Serve with fresh cherries or berries.
  8. Store the cake slices in the freezer in an airtight container and they will keep for a few months (even though you know they won’t!). Just remember to thaw them before serving.

Black beans

  • or use 200 g cooked black beans

Tip:

  • If you can’t find soft dates, soak dried dates in hot water for 20 minutes.
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