A simply decadent entremet, one which everybody will be surprised to find is dairy free and vegan. The chocolate mousse contains avocado, an ingredient so well disguised that nobody will notice it.
For the Chocolate Cake:
- 210gr flour
- 90gr cocoa powder
- 4 tsp baking powder
- 1/2 tsp salt
- 360gr almond milk
- 200gr moist brown sugar
- 120gr sunflower oil
- 2 tsp vanilla extract
For the Blackberry Jam:
- 250gr blackberries (frozen is fine)
- 2 tbs sugar
- 1 tsp pectin
- 1 tbs lemon juice
For the Avocado Mousse:
- 100ml/gr almond milk
- 150gr chocolate chips
- 2 tbs powdered sugar
- 2.5 tbs cocoa powder
- 1 avocado
For the Chocolate Glaze:
- 125gr sugar
- 60gr cacao
- 250ml almond milk
- 2 tbs agar agar
Make the Chocolate Cake:
Combine the dry ingredients: flour, cocoa powder, baking powder and salt.
Combine the “wet” ingredients: almond milk, sugar, oil and vanilla.
Beat the dry ingredients into the wet ingredients in 2 portions, to make a smooth batter. Spread the batter in a rectangular cake tin of 20x30cm (or use a different shape if making a different entremet shape, bear in mind the cooking time).
Bake for 30min on 180°C.
Make the Blackberry Jam:
Combine the blackberries and sugar in a thick based sauce pan. Cook until the berries have defrosted and a sauce has formed.
Stir together half of the lemon juice and pectin powder, until no lumps remain. Add the remaining lemon juice and stir this into the blackberries. Blend with a stick blender.
Cook until thickened slightly, then do the jam test. Pectin sets more when cooled. I’d err on the side of too thick: you can always add a little water to thin it.
Cut the chocolate cake in half lengthwise, and spread the blackberry jam on one layer. Sandwich with the other layer of chocolate cake.
Make the Avocado Mousse:
Heat the almond milk and chocolate chips until the chocolate has melted. Stir in the cocoa powder and powdered sugar.
Mash the avocado. Once the chocolate ganache has cooled to around room temperature, fold in the avocado.
Spread the avocado mousse in a silicone entremet mould. I use a very long mould, so I can then cut the entremets in smaller portions.
Cut the chocolate cake to size and push this into the mousse. Freeze for at least 1 hour (small long entremets) or at least 3 hours (large entremets), to set fully.
If you want to cut the entremets: take the entremets out of the freezer and unmould before making the chocolate glaze. Defrost them for 30 min (you can start on the chocolate glaze), then cut them and freeze again.
Make the Chocolate Glaze:
Combine the sugar, cacao powder, almond milk and agar agar in a thick based sauce pan.
Bring the mixture to the boil while stirring.
Take the pan off the heat. Use when warm but no longer piping hot. 40°C is perfect.
Take the entremet(s) out of the freezer. Set on a cooling rack and glaze the entremet(s), using either a pouring jug or a sauce spoon.