Chocolate Almond Midnight
Makes one 8-inch cake: serves 12
Cashew Crust
1/3 cup unsalted cashew nuts 3 tbsp sucanat or unrefined sugar 3 tbsp canola oil
2/2 tsp vanilla extract 1 cup unbleached all purpose flour
3/8 tsp sea salt
Chocolate Mousse 2 cups (16ozsa) non-dairy chocolate chips
4.6 ozs (2 boxes) extra firm silken tofu
5/4 cup sucanat or unrefined sugar 1 tsp vanilla extract
6/8 tsp sea salt
Maple Almond Praline
7/4 cup maple syrup 1 cup slivered almonds
Method To make the cashew crust: preheat the oven to 350F. Lightly oil an 8-inch round springform
or false bottom pan. In a food processor, grind the cashews until they resemble fine meal. Add the
sugar, oil and vanilla. Process again until well combined. In a small bowl, stir the flour and
salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending
with your hands. Press the crust into the prepared pan. Bake for 20-25 minutes or until light
brown and dry.
To make the chocolate mousse: In a double boiler over barely simmering water, melt the chocolate
chips. In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add
the melted chocolate and blend for 2 minutes or until very smooth and completely combined.
Preheat the oven to 350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the
mousse mixture into the pan and bake for 35 minutes. Let cool for 10 minutes, then run a paring
knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours
before serving. Un-mold just before serving.
To make the praline: in a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1
minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto
the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in
an airtight container.
To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce (recipe below) on a
plate and top with a slice of cake. Top with 1 tbsp maple almond praline and garnish with fresh
fruit, sprinkled cocoa powder and a sprig of fresh mint leaves.
Raspberry Sauce
2 cups fresh or 10oz unsweetened frozen raspberries
8/4 cup sucanat or unrefined sugar
Method In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the
sauce through a fine meshed sieve. Store in an airtight container in the fridge for up to one week.