Amarena-choco mousse cake with chili

English here: Amarena-choco mousse cake with chili

This cake is a combination of two other recipes from the blog plus a little extra. It is easy to make and can easily be prepared the day before you would like to eat it.

Amarena-chokomousse kage med chili - et stykke kage med sauce 2

 

Ingredients – base:

500 gr almonds

6-8 bitter almonds or apricot kernels

4 tbsp honey or syrup – i.e.. maple syrup

6-8 tablespoons rum (Alternatively, other spirits, juice or just water - a powerful marzipan taste

is obtained by using Amaretto)

Ingredients – choco mousse layer:

1 large glass Amarena cherries, 600 gr

300 gr. silken tofu (1 package)

4 tablespoons. cocoa powder w. small top

150 gr. dark chocolate

50 gr. coconut oil

5 tablespoons. maple syrup (or agave syrup / other syrup or 4 tablespoons honey or blended dates or some stevia sweetener of choice)

A pinch of salt

A little chili powder

Ingredients – sauce:

50 g coconut oil

The syrup from the cherries

300 gr. silken tofu (1 package)

1 teaspoon vannilla powder

A little chili powder to taste

How to – base:

Line the bottom of a 25 cm springform with baking paper. Put paper at the bottom of the mold, close the mold and cut most of the excess paper.

Follow the recipe here: Marzipan – and make a rather coarse marzipan. Mix possibly. little chili powder in when the almonds are blended.

Press out the mass into the bottom of the form – as evenly as you can.

How to choco mousse:

Pour the cherries into a sieve and drain them – save the syrup. Chop the berries coarsely and place them and the bottom on the kitchen table ready for the next steps.

Follow the recipe here: Choco mousse – and immediately chokomoussemassen is finished, fold the cherries into it and distribute it over the bottom.

Place the cake in the fridge.

How to – sauce:

Melt the coconut oil at very low heat.

The rest of the ingredients are blended together to form a uniform créme. Scrape the sides down along the way.

Add the coconut oil while blending at medium speed.

Put the cream in a bowl, cover it and keep it chilled until serving.

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