Raspy Cocoa Mousse Cake

Mousse is a form of dessert - the name is derived from the french meaning of "foam" or "lather".

It is classically made of seperated eggs, sugar and chocolate (or other flavours).

This recipe is a twist of the classic by using tofu instead of eggs or cream.



Fresh Raspberries - So Pretty



Brandy for a Drizzle over the Cocoa Cakes

The Oriental Ingredient - Green Tea Tofu

Coffee Filter to Drain the Tofu - from Daison @ $2



Draining the Tofu for 30-40minutes



Discard the Tofu Liquid

Time to Make the Cocoa  Cake - Seperate the Eggs

Beat until Soft Peaks Form

Add Sugar & Egg Yolks and Beat till Thickened

Fold in the Flour & Cocoa

Pour the Cake Batter onto a Cookie-Tray

Square-Cups for the Dessert

Cutting out the Squares of Cocoa Cakes

Cocoa "Mousse"

Voila

Yum-o...

Makes 6 Square Cups

INGREDIENTS

-          1 pint fresh raspberries (pretty clean by themselves so try not to wash to prevent sogginess; if you insist on washing, do so just before use)

-          Brandy or Rum (optional)

For Cocoa Mousse…

-          180g green tea tofu, drained for 30-40minutes on coffee filter paper

-          90g icing sugar

-          90g cocoa powder

-          6g honey

-          2g vanilla essence

-          9 tablespoons skimmed milk

For Cocoa Cake…

-          3 eggs, separated

-          115g caster sugar

-          90g self-raising flour, sifted

-          2 tablespoons hot water

-          5g cocoa powder

METHODS

For Cocoa Mousse…

1. Combine tofu, sugar, cocoa, honey and vanilla in a mixing bowl.
2. Use an electric mixer to blend till smooth.

For Cocoa Cake…

1. Preheat oven at 200ºC.
2. Line a 2 x 25 x 30 cm (I used the big cookie tray I have) ‘jelly roll tin’ and line it with baking paper.
3. Beat the egg whites until soft peaks form.
4. Gradually add in the sugar and beat until dissolved before beating in the yolks.
5. Fold in the flour and hot water.
6. Spread batter into tin and bake for 10minutes until firm and golden.
7. Cool for 10minutes before using a mousse-cup to cut out 12 square cakes.

For the Whole Dessert…

1. Place a square of cocoa cake at the bottom of each square cup.
2. Drizzle a small amount of brandy/rum (I used brandy) over the cake (optional step).
3. Top the cake with several teaspoons of cocoa-tofu-mix and press 2 raspberries into this mixture.
4. Place another square of cocoa cake on top and spoon just enough cocoa-tofu-mix to reach the top of the square cup.
5. Place 2-3 raspberries on top as a finishing decoration.
6. Refrigerate for 30-40minutes – allow mixture to chill and set.

REMARKS

-          mousse turned out pretty dry ;

1. skip the draining-of-tofu step in future
2. cut down on cocoa powder used
3. replace honey with DIY-sugar-syrup? (try something that does not crystallizes easily)

-          add more brandy to the cocoa-cake-squares

-          strawberries can be a cheaper alternative

Recipe Adapted from

(for cocoa cake)

                &

The Nutrition Place Pte. Ltd  (for cocoa-tofu-mousse)