Tasty Tuesday

Tasty Tuesday: Flourless Chocolate Cake with Raspberry Sauce

Last weekend I had a bout of decision fatigue.  I was itching to make a sweet treat, but my poor little brain simply could not choose.  So I made them all.  And the result was delicious.  If you know me you know I like my desserts dense, both texturally and nutritionally.  This hits the spot on all marks.  Plus it’s entirely made from plants.  

Do you want the luscious taste of a flourless chocolate cake with a nourishing nutritional profile?  If so, read on to create this more-than-satisfying mashup:

To make the cake layers:

Follow this brownie recipe with the following substitutions:

-Spread batter into 2 pans and bake for 60 minutes

-Optional: I used 1/2 cup of carob and 2 tablespoons raw cacao so T wouldn’t be bouncing off the walls.  If you are an adult that can handle your chocolate, feel free to go all in….

To make the mousse:

Follow this pudding recipe with the following substitutions:

-Add a bit more sweetener.  I used two teaspoons of date sugar and the sweetness equivalent of 1 teaspoon of sugar of stevia leaf powder.

-Optional: Add 1 tablespoon of raw cacao to the carob, or substitute chocolate for carob entirely.

To make the raspberry sauce:

Follow this berry sauce recipe with the following substitutions:

-Once slightly cooled, smash berry mixture with a potato masher or fork.

-Optional: Add a teaspoon of superfood powder like gooseberry, goji, or acai for an extra antioxidant boost.

To put together:

-Remove cake layers from pan.

-Spread mousse on one layer and top with the other.

-Spread mousse on top layer and garnish as desired (I used raspberries and strawberries).

-When ready to serve, top each slice with raspberry sauce.

-In the unlikely event you have any left over, store in fridge…..

For more plant based ideas head over to the Joyful Gym Rat page on Facebook!

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Bless my decision fatigued mind, this cake was goooood……..

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