Vegan Chocolate Mousse Cake

Directions

Step 1

Line a springform pan with greaseproof paper and grease liberally

Step 2

For the base mix the sugar with the Digestive Biscuits. Melt the margarine and add to the cookie mixture

Step 3

Press into the base of the tin and bake at 180 C 350 F for 8-10 minutes

Step 4

Set to one side to cool

Step 5

Now make the caramel

Step 6

In a heavy bottomed pan place the sugar, syrup and margarine over a medium heat. As the margarine and sugars melt whisk the mixture until smooth. As the mixture starts to warm up grab a wooden spoon and give it a stir to make sure nothing is sticking to the bottom of the pan

Step 7

Bring the mixture to a rolling boil but make sure it doesn’t boil over! The mixture will start to thicken (keep giving it a good stir). Grab your thermometer and check the temperature. You need to keep an eye on the temperature to make sure it doesn’t get too hot.

Step 8

Once you reach 230ºF then you’ve reached the right temperature for a nice sauce – this happens quite quickly.

Step 9

Take it off the heat and add the coconut cream, vanilla and salt. Whisk and pop back on the heat and bring back to the boil for about 5 minutes – take off the heat when you reach 220ºF and check the consistency

Step 10

If it’s a bit thin keep it on the heat for a minute or two more.Pour the sauce into a contained to cool down and don’t touch the sauce as it’s blisteringly hot!

Step 11

Now for the chocolate – grab a pot, fill 2/3rds of the way up with water, pop a metal bowl on top of the pan, and add the chocolate. Melt the chocolate slowly in the bowl over a low heat

Step 12

Whip the Coconut Cream into soft peaks

Step 13

Once the chocolate is melted, whisk in the Liquid Glucose, then take a large spoonful of the chocolate and gently mix with the whipped coconut cream, keep adding the chocolate a bit at a time and mix gently. You will end up with a great combination of dark chocolate and whipped cream

Step 14

Take half the caramel and smooth onto the cookie base – I dribble it on then smooth with a knife. Pop it in the fridge for 10 minutes to set. Once cooled, pour the chocolate mixture on top and smooth with a knife. Pop into the fridge to set for 4 hours

Step 15

When you are ready to serve run a knife around the edge of the springform pan to make sure the cake won’t stick to the edge when you release the cake. Then put the rest of the caramel in a piping bag and pipe swirls, or lines on top. If you don’t have a piping bag either use a fork, or a sandwich bag with the end snipped off. You don’t want too much caramel on the top as you got a nice layer under the chocolate and too much would make the dessert too sweet – dust with sifted cocoa powder.