Sorry for this terrible picture, this was all that was left when I went to take a picture, and the mousse had gotten rather melty!
Heat oven to 325. Oil and flour a 9x13 cake pan
1 1/2 cup sugar
1 tsp salt
4 tsp baking powder
heaping tsp xanthan
1/4 cup ground flax meal
1/2 cup arrowroot starch
1/2 cup flour of choice (I had a half cup of a mix of flours that contained about five different kinds, and I don't remember what was in it because I just wrote "mix" on the baggie)
1/3 cup sweet rice flour
1/3 cup buckwheat flour(I used singoda, which is Indian buckwheat)
1/2 cup mathia flour (or other bean or bean blend)
In a separate bowl mix together:
1 1/4 cups strong coffee
1/3 cup light olive oil
prepared egg replacer for three eggs
Mix the dry and the wet together until smooth. Pour into pan. Bake for a half hour-ish, or until cake tests done when poked with a toothpick or butter knife.
While cake is baking begin preparing the mousse topping.
Place 3 cups chocolate chips or chopped dark chocolate into a food processor and grind finely. Careful not to get distracted, or you will start melting the chocolate and it will get chunky not ground. This doesn't really effect the outcome, but if you want to be picky....
In a medium saucepan stir together:
2/3 cups whipping cream (I want to try this with coconut cream, like in Sally's coconut whipped cream)
6 Tablespoons sugar
Stirring constantly, bring to a boil and stir until sugar is dissolved.
Through feed tube on food processor, pour the milk mixture and 1 cup of coffee or coffee liqueur (I used coffee because I'm currently residing on a "dry" campus). Process until creamy and completely blended. Scrape into a bowl and refrigerate for at least one hour. When cake is cool, pour/spoon mousse over the top (depending on how firm it has gotten). Refrigerate covered until mousse is set. Serve with fresh whipped cream.
If there is extra (there was a little left for me), spoon into fancy glasses, top with fresh whipped cream and a sprinkle of cocoa and serve as a chilled refreshing treat!
- ▼ May (7)