Tag Archives: chocolate mousse cake

Chocolate and almond mousse cake and badgered by badgers

I’m not going to gloat about the results of the French election, because that would be neither kind, nor fair for supporters of Putin’s putain (Putin’s tart). The trouble is though, apparently the moment you get rid of one pest, you gain another: We’re currently being persecuted by a badger.

Badgers are reputed to be fearless, thick skinned, resourceful and unwavering, and the one that comes to visit us every night ticks all the boxes. It started by digging up the lawn farthest from the house, and has gradually made its way closer. At midnight last night, Luc decided enough was enough, and took off to hunt it down on his bicycle. He was dressed in underpants, was armed with an umbrella, and had a torch strapped to his head. He looked quite alarming, but in an insane way, not a badger-scaring way. He circled the house several times, shouting menacingly and brandishing his umbrella like the lethal weapon it wasn’t, before coming back in to reassure me that, although he hadn’t seen the offending creature, he thought we would be left in peace from now on (I love mens’ egos; they’re a constant source of amusement to me). This morning we woke up to a larger-than-ever patch of dug up lawn right in front of the bedroom window. This badger is not only spunky and tenacious, he also has a wicked sense of humour. And the dogs just snoozed on…

Chocolate cake and chocolate mousse are my absolute favourites, and this combines the best of both; it’s not too sweet and the taste and texture, somewhere between the two, are just perfect.

Many people have been supplementing zinc to aid immunity to Covid and other viruses. High intake of zinc for extended periods of time may result in copper deficiency. Copper is essential in the formation of collagen, and also helps the body use its stored iron — a deficiency can result in anemia. Dark chocolate and almonds are both excellent sources of copper, so this cake is a good choice if you’ve been taking zinc for over the past few years. Other good sources of copper are shellfish, organ meats, legumes, whole grains and peas.

Ingredients (serves 6-8)

150g dark chocolate (min 70%)

120g coconut oil

5 eggs, separated

150g cane sugar

70g ground almond

Pinch of salt

1/2 teaspoon cardamon powder

Tablespoon rum

Preheat the oven to 140°C. Melt the chocolate and the coconut oil in a bain marie, while whisking the egg whites in a bowl until stiff. In another bowl, blend the egg yolks and sugar, then add the ground almonds, seasoning, rum and chocolate and coconut oil, mixing well. Finally fold in the egg whites until the mixture is homogenous. Pour the mixture into a greased tin (I used a loaf tin) and bake for 45 minutes.

Coconut chocolate mousse cake (gf)

coconutchoccake

Asparagus season is here again and with it, the Great Asparagus Stand-off; my husband likes them best lightly boiled, I am partial to roasted. Léo likes them not at all, so I’m doing a recipe for chocolate cake. 😆

This cake, adapted from the recent cookbook ‘Honestly Healthy‘, is positively ambrosial. I’m sure it would be delicious without my alterations, but I have an almost pathological need to customise recipes. This cake also freezes well; I always freeze cakes in ready-cut slices because they would disappear far too quickly otherwise. Even a card-carrying chocoholic like me refuses to stoop so low as to actually break her teeth on frozen food in order to get a ‘fix’.

Ingredients (serves 10)

100g coconut flour

50g organic cocoa powder, sifted

500ml almond milk

60g coconut oil (melted)

60g salted butter (melted)

130g agave syrup

2 tablespoons yacon syrup*

4 eggs, beaten

Preheat the oven to 150°C and lightly grease a cake tin (I used a 24cm diameter tin). Combine the coconut flour and cocoa in a bowl. In another bowl combine the ‘wet’ ingredients (milk, oil, syrups, butter and eggs) and then fold the two lots of ingredients together. Transfer the mixture to the cake tin and bake for about 40 minutes (or until a skewer inserted into the centre of the cake comes out clean). Leave the cake to cool before transferring to a plate and dust with cocoa powder before serving.

* Yacon syrup is extracted from the roots of the yacon plant, indigenous to the Andes mountains. It has low glycemic index (it’s suitable for diabetics) containing up to 50% FOS (fructooligosacharides).