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Tuesday, February 1, 2011

First Blog of 2011: Avocado-Chocolate Tofu Mousse Cake

Hey everyone! Happy new year :) I know it's a little bit late considering it's already February now, oh well.. I haven't been updating my blog for a long time and haven't been baking either, surprising huh? Even I surprised myself :p It's not that I lose interest in baking, I believe I never will, but I'm just sooo tired lately with no reason. Well, maybe it's because my thesis due date is approaching so I have to stop procrastinating and start squeezing my brain. Also, as a part of my new year's resolution, I decided to become a weekday vegetarian. Meaning I only eat meat, chicken, and seafood on Saturdays and I try to avoid eggs and dairy too. So, you see, there aren't many desserts that contain no eggs and dairy. It makes it more difficult to bake something good without compromising my resolution. But last weekend, I found a very interesting recipe from an old Chinese baking book and it was Mango Tofu Cheesecake. It was basically a no-bake cheesecake with pureed mangoes and tofu. I modified the recipe by using avocados instead of mangoes, omitting cream cheese, and change the ratios a bit. As a result, Avocado-Chocolate Tofu Mousse Cake! You won't be able to tell that there's tofu in the cake, the tofu was just there to create the smooth texture that you usually get from cream cheese. The mousse was very smooth and the combination of avocado and chocolate was just perfect (for you non-believers out there, try it then you'll see what I mean). The graham cracker crust added a little bit of crunch and created a perfect texture contrast with the soft mousse. One downside of this cake is that it still contains dairy products and probably some eggs (from the graham cracker). I still can't figure out a way of making a delicious vegan dessert, maybe I'll try again next time. Anw, here are the pics and recipe, I hope you like it as much as I do :)





AVOCADO-CHOCOLATE TOFU MOUSSE CAKE
Yield: 6 small rings + 1 medium ring

GRAHAM CRUST
160 g graham cracker, pulverized
40 g melted butter
80 g melted chocolate

1. Mix all ingredients together.
2. Press onto the bottom of the mold and chill in the fridge/ freezer.

MOUSSE
350 g firm silken tofu (mori-nu)
3 medium ripe avocadoes
2 tsp lemon juice
400 g (14 oz) sweetened condensed milk
1.5 packets of gelatin
1 cup heavy whipping cream, whipped

1. Puree the tofu until smooth, set aside.
2. Puree avocadoes + lemon juice until smooth and add the sweetened condensed milk.
3. Sprinkle gelatin on 2 Tbsp cold water, let sit until it blooms. Melt in microwave.
4. Heat tofu puree in microwave until warm and mix in melted gelatin.
5. Mix avocado puree and tofu-gelatin mixture. Let cool to room temperature.
6. Fold in whipped cream into the tofu mixture. Set aside.

CHOCOLATE GANACHE
1:1 chocolate:heavy cream

1. Heat cream in microwave and add chocolate.
2. Mix and set aside.

ASSEMBLY
1. Pour mousse on top of graham cracker crust until half full and chill until set.
2. Spread a thin layer of chocolate ganache on top of mousse and chill until set.
3. Fill mold with mousse and chill in freezer until firm.
4. Decorate with chocolate sauce, chocolate crunchies and piroulline.

4 comments:

  1. wow!!! that's awesome xD
    I really like avocado and your cake would definitely suit my taste! I am gonna give this a try for sure ^^

    Actually, I have made an avocado cake today as well, but it is a Steamed avocado-coconut cake.
    If you are interested, just have a look at it:

    http://foodisdelish.wordpress.com/2011/02/26/steamed-moist-avocado-coconut-cake/

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  2. Thank you! This recipe won over my mother inlaw!!! I just used a whole plain biscuit as a base and topped it up with the mousse mixture and sprinkled dark chocolate flakes on top.

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  3. I have clicked on this recipe thinking that I would get a healthy cake from chocolate and avocado. The butter in the crust, the heavy cream in the mousse and ganache topping ruin the caloric content of the cake. The baker should opt for healthier options for these ingredients.

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  4. gu thẩm mỹ hiện đại là trường phái ưa thích, bao gồm do go noi that , do go noi that phong khach , do go noi that nha bep , do go noi that phong ngu ... để nhận ra style này, màu xám hay màu gỗ nguyên từ cây là sáng tạo làm đẹp được áp dụng. các thành phần nội thất ưa thích trong các gian phòng này là mau ghe sofa phong khach , tu phong ngu , giuong ngu , một số màu sơn như màu xám, nâu, đen hoặc màu sắc có liên quan đến màu tối để những người có thể tạo điểm đặc biệt hoành tráng. phát minh làm đẹp bằng gỗ xuất hiện trong noi that van phong vì họ thấy rằng nó sẽ khiến nhà hàng trông sạch sẽ và tươi sáng, tạo nên nét duyên dáng đặc biệt trong diện tích học tập riêng của từng người. sat my thuat , gia cong sat , gia cong inox

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