This cake is made on the base of cafe Gratitude recipe.
RECIPE:
Ingredients for cake layers :
1 1/3 cups chopped dates
1/2 coconut oil
1/2 tsp sea salt
2 TSP vanilla
30 ounces of almond flower (can be after making almond milk or freshly grounded)
1/2 cup espresso
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Ingredients for chocolate mousse:
1 1/2 cups almond milk
1/4 cups chopped dates
1/4 cups agave syrup
2 Tsp vanilla (extract)
1/8 tsp salt
1/3 cup cacao powder
1Tsp soy lethitin
1/2 cup coconut oil (or mix coconut oil and white cacao butter)
Ingredients for white mousse:
2 Tsp vanilla
2 1/4 coconut milk (I used coconut cream)
1 1/2 cups soaked overnight cashew
1/2 cup + 2 Tsp agave syrup
1/8 tsp salt
2 Tsp soy lethitin
2/3 coconut oil or mix with white cacao butter
Decoration:
1/4 cup cacao powder
Preparation of cake layers:
Pure the dates in the blender. You might need to add a little bit of water.
In the food processor combine date pure, coconut oil, vanilla and mix them well on slow speed. Add almond flower and mix all on high speed.
Remove from the food processor and divide into 2 equal part.
Line the square form for the cake with parchment paper so that it will stick out above the walls of the form (to make it easier to get the cake out of the form when it is fully assembled). Press into the form the first part of the cake layer mixture. Make sure it is even in height and smooth the surface with a square spatula.
Soak the layer with a half of prepared espresso. Than put it in a freezer for about an hour.
Preparation of chocolate mousse.
Rinse Irish moss from salt and sand. Cut it in small peaces and put in a blender. Add 1/2 cup of almond milk and process moss with it till smooth. Irish moss works best when it is heated. You can heat it either in a dehydrator below 116 degrees to keep it live or if you don't care you can heat it in a pan - it will become noticeably thicker, which will help to harden the mousse layer.
Add the rest of almond milk, dates, agave syrup, salt and cacao powder. Mix all well till smooth. Add soy lethitin and coconut oil. Mix well.
Get the cake form with frozen cake layer and pour over it chocolate mousse. Again put in the freezer for an hour or hour and a half.
When chocolate mousse hardens spread over it the second part of the cake layer mixture, make sure it is even in height and smooth and pour over it the rest of espresso and put back in the freezer.
Preparation of white mousse
Mix till smooth all the ingredients excluding lethitin and coconut oil.
Add lethitin and coconut oil and mix well again.
Pour over 3 frozen layers (2 cake layers and chocolate mousse between them) and put back into the freezer.
Decoration
When white mousse layer gets harder (not totally frozen) pour chocolate powder over it to cover completely and stick a few almonds in the middle. In addition you can also decorate it with chopped coffee or cacao beans. After that put into the freezer till the cake freezes completely.
When it is frozen take it out of the freezer and then pull it out of the form by the ends of parchment paper layering. Peal off the paper and carefully cut off a little bit of a cake on each side to make the layers look more pronounced and sharp.
Note: using mixture of coconut oil and cacao butter instead of pure coconut oil will make the mousse layers harder, which in general will help the cake to hold the shape better.
Keep in the freezer and get out in an hour before slicing and serving.
