posted by Liz 05-31-98 8:43 AM
Chocolate Mousse Cake
Crust -
1/2 cup flaxseed meal
1/3 cup soy flour
3 Tblsp cocoa
1/2 cup chopped walnuts
1 T vanilla
3 T cherry jam (all-fruit type)
Blend with spoon to form dough. Press into springform pan (oiled) covering the bottom evenly. Bake for 10 minutes at 350.
Mousse Filling -
2/3 cup apple juice concentrate
2 envelopes (w Tblsp) gelatin
38 oz silken tofu
1/2 cup maple syrup
2/3 cup cocoa
1 Tblsp vanilla
2 tsp molasses
Poure juice concentrate into small saucepan. Sprinkle gelatin over. Stir over low heat until dissolved.
Please rest of ingredients in food processor with S-blade. Add dissolved gelatin. Process until smooth. Taste. May add more cocoa and syrup is desired. Pour over baked crust. Chill 2 hours until firm. Run knife around edge. Remove rim.
Sauce- Blend together 2 cups fresh or frozen respberries, 1/3 cup all-fruit raspberry jam, 1 cup frozen apple juice concentrate, thawed.
May need 1 tsp more gelatin in hot weather.