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Gianduja Chocolate Mousse Cake [Vegan]

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I am proud of my Belgian heritage and there is no better way to show this than through chocolate. Gianduja, the creamy, sophisticated Italian-inspired chocolate bar, was always my mother’s favorite, and something I did not come to fully appreciate until I was older myself. The combination of hazelnuts and chocolate makes for an elegant, ‘adult’ dessert; it’s the ultimate showstopper cake if you need to impress anyone. No one will ever guess it’s vegan!

Gianduja Chocolate Mousse Cake [Vegan]

This Recipe is :

Vegan

Serves

1 9"cake

Ingredients

Crust

  • 300g (10.5 oz) bourbon creams (or any chocolate biscuits/cookies/crackers)
  • 200g (7 oz) chopped dates, stones removed
  • 2 tbsp hazelnut milk

Gianduja filling

  • 400g (14 oz) raw hazelnuts, skins removed and soaked for 30 minutes
  • 250ml (1 cup) hazelnut milk
  • 50ml (about 1/3 cup) maple syrup
  • 200g (7 oz) dark chocolate
  • 1 tbsp coconut cream

Chocolate ganache and decoration

  • 3 tbsp icing sugar
  • 3 tbsp dark cocoa powder
  • 250ml (1 cup) (minus 1 tbsp, see above) of cold coconut cream
  • 50g (1.75 oz) chopped hazelnuts

Preparation

Crust

  1. Line a springform tin with baking parchment.
  2. Pulse the bourbon creams till they resemble coarse sand. Add the chopped dates and pulse till combined.
  3. Pour this sticky mixture into a bowl.
  4. Add the hazelnut milk and mix it all together with your hands until you obtain a sticky batter.
  5. Press this dough into the bottom of your springform tin, making it smooth and even.
  6. Leave it to set in the fridge.

Gianduja filling

  1. Place the hazelnuts, milk and maple syrup in a food processor and blend on a high speed until the ingredients have become a smooth paste. You will need a powerful processor or blender for this.
  2. In a small saucepan over low heat, melt the chocolate and coconut cream together.
  3. Be patient, or the chocolate will burn. It should look glossy, and it must not be allowed to bubble. When it has totally melted, pour the chocolate over the hazelnut paste and fold it in.
  4. Pour the Gianduja mix into the springform tin. Smooth the top with your spatula.
  5. Refrigerate until needed.

Chocolate ganache and decoration

  1. In a bowl, whisk together the ingredients until evenly combined. Pour over the cake.
  2. Leave the cake to set for at least 3 hours (overnight is always safest).
  3. Carefully remove from the springform tin. Bejewel the sides of your cake with chopped hazelnuts by grabbing a handful of them and pressing them into the cake with the palm of your hand. This is messy but loads of fun.
  4. Serve straight away.

Notes

I know American and other international readers may not have access to Bourbon creams. Firstly, let me commiserate your loss; life's not worth living without Bourbon creams (I am not being dramatic here). But any chocolate biscuit will do.
Try chocolate Oreos (check that they are vegan!) or other sandwich biscuits with a creamy centre. Always, always check the ingredients list before you buy.
You can purchase coconut cream from most large supermarkets. If you should for some reason not be able to find any, fret not; soya cream or full-fat coconut milk will do the trick. Whatever substitute you opt for, remember that it must set in the fridge.

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AUTHOR & RECIPE DETAILS


photo

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.


 

 

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5 comments on “Gianduja Chocolate Mousse Cake [Vegan]”

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Cocker Spaniel
4 Years Ago

Vegan is not something to hide. If something is that delicious why wouldn't you want everyone to know it was made without killing an animal to make it.


Reply
Lily Byrne
4 Years Ago

Not loving the use of commercial biscuits for the base here.


Reply
Noa Cohen
4 Years Ago

Hi everyone! Im working on a free app that helps Vegetarians & Vegans know whats in their food, and encourages transparency in todays complex modern market. As a Vegetarian (and a part-time Vegan; ) Ive decided to do it properly once and for all, and create an app that will filter all products that dont belong to our "diet". I would love if you could support this project, as it is beneficial for all of us (&especially for the little guys..) All you need to do is Click Like here https://www.facebook.com/pages/Food-Scope/209134539270834 Thanks!


Reply
Catherine Sarah Manna
4 Years Ago

Very sexy ♥♥♥


Reply
Ani-Palmo Rybicki
4 Years Ago

HOLY BABY JESUS IN A MANGER, BATMAN!!


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