Peanut butter and chocolate mousse cake

Ingredients

For the crust:
200g rich tea biscuits
100g soya margarine

For the cream:
350g firm silken tofu
225g vegan cream cheese
200g sugar
85g bar of dark chocolate x 1
250g peanut butter
1 tsp vanilla extract

Directions
1. melt your bar of chocolate in a bain marie over a very slow flame
2. in the meantime blend the tofu with vegan cream cheese, sugar and vanilla extract
3. pour out 530g of this in another jug and add 250ml of smooth peanut butter
4. blend very well again until you have a silky smooth cream
5. add the melted chocolate to the original container and blend this as well
6. then make the crust by crushing biscuits in a bowl
7. add the margarine and then work with your hands to ensure the soya butter is completely incorporated
8. transfer in a pie dish (preferably one with a loose bottom) and mould it in with your fingers (mine is quite shallow so I have to take out some of the pb cream to allow room for the chocolate top, but if yours is deeper then you should be okay)
9. pour the peanut butter mix and smooth with a spatula
10. then do the same with the chocolate
11. bake in a preheated oven on gas mark 3/180 degrees Celcius for 30 mins
12. allow to cool and then place it in a fridge where you’ll keep it for a few hours before eating
13. before eating ensure it has been out of the fridge for at least half an hour as this will allow the cream to soften up

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8 comments

  1. theveganronin

    Chocolate and peanut butter= best combination ever!

    It was nice meeting you on Sunday! Your blog is so clean and pretty; I love it! Although the post on courgette flowers made me sad because I didn’t get to eat any this summer. >=(

    Here is the info on vegan drinks (and potluck) http://fatgayvegan.com/london-vegan-drinks/

    And here is the underground supper club if you’re interested =)
    http://littlebirdsuppers.wordpress.com/

    See you soon I hope!
    Jennifer

    • alessio

      Hi Jennifer,

      Thanks for your kind words! I like being a bit of a minimalist hence the clean look 🙂

      Thank you for the links too, I will bookmark them and let you know if I can make it to your supper club. Unfortunately I’m busy tomorrow night so can’t do the potluck and drinks.

      I’m sure I’ll see you again soon!
      Alessio

  2. Katy

    Questa torta è una meraviglia!
    Il peanut butter che usi è 100% arachidi?
    Comunque complimenti! ah, lo stampo con il bordino sagomato è davvero fantastico! 🙂

    • alessio

      Ciao Katy, grazie mille dei complimenti! Il burro di arachidi è al naturale quindi 100% arachidi senza oli/zucchero o sale aggiunto.

      Lo stampo da torta è comodissimo perché il fondo è rimovibile e quando hai a che fare con la crosta fatti di biscotti che si rompe facilmente è molto utile 🙂

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