Anti-Inflammatory Chocolate Mousse Cake
Claire Sharryn Roberto cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Michael Treco on SeeMeCook
A rich, velvety chocolate mousse cake made with a unique culinary technique using stewed apple pectin as a natural setting agent. This functional dessert is dairy-free, flourless, and refined sugar-free, featuring saffron and high-quality dark chocolate.
- Time
- 12 hours 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Contains
- Sesame
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 125 g
- 1 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 1.19 kg before cooking, which is about 150 g per serving.
Steps
To a large pot over medium heat, add the chopped apples and 125 ml of filtered water.
Cover the pot with a lid and stew the apples for 15 minutes.
Remove the lid, add a good pinch of saffron and a little more water.
Allow the mixture to simmer until all the water has evaporated.
Remove the pot from the heat, then add in the chopped dark chocolate and tahini.
Blend the mixture until it is completely smooth and glossy.
Pour the mixture into a lined 8-inch cake tin.
Place in the fridge overnight to set completely.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 380
- Protein
- 7 g
- Carbs
- 27 g
- Fat
- 27 g
- Fiber
- 10 g
Where the calories come from
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