Namaste,
Ma’s Birthday is on this Saturday May 26th.
It is a joyful time.
A time of gratitude for the Guru, the Mother taking birth to be in our lives always.
We will serve an Italian dinner (Ma’s favorite!) and then have a special fire puja to celebrate and honor Ma.
Afterwards there will be lots of prasad (sweets) served.
Please come and feel the joy of the Mother, everyone is invited and welcome!
Ma loves sweets and the richer and gooier the better!
I have made chocolate mousse cake many times over the years.
This is the most recent version being both vegan and gluten free.
It is rich and delicious.
I hope you enjoy it!
Happy Birthday Ma!
Thank you for the Grace to be your chela.
Love Swami Rudra Das
Always and forever at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients & Utensils
- Avocado Chocolate Mousse:
- 6 ripe Avocados – Haas – Organic
- 2 cups Chocolate Chips – Vegan – Organic
- 12 Tablespoons Cocoa Powder – Unsweetened – Organic
- 12 Tablespoons Maple Syrup – Organic
- 2 pinches fine Sea Salt or Himalayan Pink Salt
- 3 Tablespoons Vanilla Extract – Organic
- 1 1/2 cans “Native Forest” Coconut Milk – Organic
- Chocolate Cake:
- 1 1/2 cups Coconut Milk – Organic
- 2 teaspoons Apple Cider Vinegar – Organic
- 1 1/4 cups Apple Sauce – Organic
- 1/4 cup Strong Coffee – Organic
- 2 2/3 cups Coconut Oil – Extra Virgin – Organic – (Melted)
- 1 cup Cacao Powder – Organic
- 1 1/3 cups Sugar – Organic
- 2 teaspoons Vanilla Extract – Organic
- 2 cups Oat Flour – Gluten Free – Organic
- 2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon salt
- Utensils:
- Food Processor
- Mixing Bowls
- Measuring Cup
- Measuring Spoons
- Mixing Spoon
- Rubber Spatula
- Whisk
- Cake Pans – 2
- Unbleached Baking Paper
- Platter
Directions:
Step 1: Make the Avocado Mouse:
Wash avocados, cut into halves, remove pits and skins.
Melt chocolate chips in a double boiler. You can make a double boiler by placing a bowl over a pot with water on it. Bring the water to a boil, lower to simmer and place bowl over the pot. Add the chocolate chips and stir until chocolate is completely melted.
Place 6 halves of avocado ( half of them – make in two batches) into food processor.
Put half the melted chocolate, cacao powder and half the remaining ingredients into the food processor and puree.
Blend until smooth.
Scrape into a bowl with a rubber spatula, and repeat one more time with the remaining avocados and ingredients.
Scrape again all the mousse from the processor into the bowl and whisk until the mousse is combined.
Taste and adjust sweetness if necessary.
Put into refrigerator to cool.
Step 2: Make the Chocolate Cake:
Mix all the liquid ingredients in a bowl with a whisk.
Add the sugar and cacao powder to the liquids and whisk more until smooth and combined.
Mix the remaining dry ingredients together in a separate dry bowl.
Make a well in the center of the dry ingredients.
Add the liquid ingredients into the well of the dry bowl.
Whisk well until completely mixed and smooth.
Line 2 cake pans with unbleached paper and grease with coconut oil.
Divide the cake batter into the 2 pans.
Bake at 350 degrees until a toothpick or knife comes out clean when poking the cake.
Remove from the oven and cool for at least 2 hours.
Step 3: Assemble the Chocolate Mousse Cake:
With a paring knife score around the cake edges to loosen from the cake pan.
Flip the cake pan onto the platter, give it a couple of taps and remove the pan.
Peel the paper away from the cake.
Bring the mousse out of the fridge.
Put slightly less than half the mousse on top, and spread out evenly.
Repeat with the second cake on top of the first cake and mousse layer.
Put the remaining mousse on top ( optional – save some to use in a pastry bag with star tip to pipe decorative swirls.)
Spread out the mousse and smooth out including all the sides.
Place in the fridge for at least an hour to cool and firm up.
Serve and Enjoy!!!
Love Swami Rudra Das
Serve and Enjoy !!!
Love Swami Rudra Das