Wednesday, 16 July 2014

Baked Chocolate Mousse with Raspberry Coconut Custard

My friend Rachel, who I work with, can't have gluten or dairy, but she deserves a birthday cake as much as any other 23 year old, right?

Fortunately, I've got dairy free baking under control, thanks to my vegan past. I know that you can make delicious, tender, moist cakes without animal products.

However, I am still nervous about gluten free baking. I took the easy way out with this cake and created a baked chocolate mousse, a flourless base which I put a raspberry topping on.

On purpose, this cake is not overly sweet. On top of this, the absence of flour makes it quite light in. This makes it perfect for an on-the-go afternoon tea, perfect for a couple of working gals on a shop floor.

Like always, I recommend using free range eggs for an ethical and quality product. Don't throw away those egg whites either, aged egg whites are perfect for macarons or dacquoise (can anybody say foreshadowing?)

Sunday, 6 July 2014

Cookies and Cream Cheesecake with Dark Chocolate Mousse and Cacao Nibs - Phoebe's 23rd Birthday Cake

This cake answered a lot of questions for me.

One: I now have a fail-safe chocolate mousse recipe that I know can survive a night in the fridge without losing any textural goodness.

Two: I am one step closer to replacing all gelatine in baking with non-animal ingredients.

Three: Continental cheesecake, where have you been all my life.

Phoebe is my housemate, which is a very special relationship indeed. She's a sweetheart and is always excited to try anything I've made. She can turn it out herself, banana muffins, chocolate mousse cake and pancakes erry day.

Her birthday involved me shotting a lot of Fireball whiskey, and coming home drunk to this cake in the fridge was luxurious.