Anti-Inflammatory Chocolate Mousse Cake

Ingredients

• 600 g organic red apples (cored, skin ON, chopped)
• 125 ml filtered water (plus a little more for simmering)
• saffron (a good pinch)
• 400 g organic 90% dark chocolate (chopped)
• 4 tbsp organic runny tahini

Steps

1. 1

   To a large pot over medium heat, add the chopped apples and 125 ml of filtered water.

2. 2

   Cover the pot with a lid and stew the apples for 15 minutes.

3. 3

   Remove the lid, add a good pinch of saffron and a little more water.

4. 4

   Allow the mixture to simmer until all the water has evaporated.

5. 5

   Remove the pot from the heat, then add in the chopped dark chocolate and tahini.

6. 6

   Blend the mixture until it is completely smooth and glossy.

7. 7

   Pour the mixture into a lined 8-inch cake tin.

8. 8

   Place in the fridge overnight to set completely.

9. 9

   To serve, use a hot knife (dip the blade into hot water, then dry completely) to slice the cake.

Notes

Chef's critical tip: Leaving the skins on the apples is non-negotiable as they contain the pectin required to set the cake. If peeled, the cake will not hold its structure.

Nutrition per serving

• dessert
• vegan
• gluten-free
• dairy-free
• no-bake
• anti-inflammatory
• healthy
• chocolate