Blackcurrant Mousse Cake with chocolate and egg free meringue

desserts | April 21, 2017 | By

Blackcurrant Mousse Cake with chocolate and egg free meringue

This little blackcurrant party on a plate is dairy free, egg free, nut free and gluten free :).  If gluten is ok in your house, just swap the cake for any traditional vanilla cake or sponge which suit your allergies.  I have used the delicious blackcurrant powder from Sujon.  It is a significant undertaking in full, awesome if you want a fancy dessert, but any of the items on it’s own is also fab!  My favourite part is the meringues, they are white with flecks of blackcurrant on the outside, but when you break them open, that are a beautiful purple inside and bursting with blackcurrant flavour.

Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Mousse Cake with chocolate and egg free meringue

Blackcurrant Chocolate Truffles
Dairy, Egg, Nut and Gluten Free Chocolate Truffles flavoured with Blackcurrant powder
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
3006 calories
338 g
37 g
169 g
33 g
99 g
720 g
111 g
263 g
0 g
27 g
Nutrition Facts
Serving Size
720g
Amount Per Serving
Calories 3006
Calories from Fat 1522
% Daily Value *
Total Fat 169g
260%
Saturated Fat 99g
497%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 24g
Cholesterol 37mg
12%
Sodium 111mg
5%
Total Carbohydrates 338g
113%
Dietary Fiber 39g
155%
Sugars 263g
Protein 33g
Vitamin A
14%
Vitamin C
1%
Calcium
46%
Iron
125%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g dairy free dark chocolate (I used Whittakers 64%)
  2. 180g cream/milk substitute (we use Alfalite Kreem Powder, but coconut cream/rice milk works too)
  3. 2 teaspoons blackcurrant powder (I used Sujon powder)
  4. 1 packet dairy free coating chocolate (I used HomeBrand cooking chocolate)
Instructions
  1. 1. Break the first measure of chocolate up into small pieces and place in a mixing bowl.
  2. 2. Bring the cream substitute with the blackcurrant powder to the boil then pour over the chocolate in the bowl. Without stirring, just place cling film over the top and leave for 5 minutes.
  3. 3. Whisk the cream and chocolate together until completely combined. Place in the fridge until completely cool and set.
  4. 4. Roll teaspoonfuls of chocolate mixture into balls and place on a sheet of baking paper. Return to the fridge.
  5. 5. Melt the coating chocolate and drop the balls in one by one to coat completely. Remove with a fork underneath and place on another sheet of baking paper until set.
beta
calories
3006
fat
169g
protein
33g
carbs
338g
more
Fun With Allergy Kids http://allergykids.co.nz/
Blackcurrant Aquafaba Meringues
Egg Free Meringues flavoured with blackcurrant powder
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
2 hr
1441 calories
329 g
0 g
8 g
25 g
1 g
380 g
34 g
263 g
0 g
6 g
Nutrition Facts
Serving Size
380g
Amount Per Serving
Calories 1441
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 329g
110%
Dietary Fiber 23g
90%
Sugars 263g
Protein 25g
Vitamin A
2%
Vitamin C
9%
Calcium
14%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 130g chickpea brine (from a tin of chickpeas in brine)
  2. 250g white sugar
  3. 2 teaspoons blackcurrant powder
Instructions
  1. 1. Whisk the brine until white and very fluffy.
  2. 2. Add the sugar gradually while whisking at full speed.
  3. 3. Add the blackcurrant powder and mix until combined.
  4. 4. Pipe the meringue on trays lined with baking paper.
  5. 5. Cook at 120 degrees Celsius for one hour, then turn the oven onto fan, but with no heat, and leave in the oven to dry out for a further 30 minutes. If your oven doesn't have a fan setting, just turn the oven off and leave them in there for half an hour.
beta
calories
1441
fat
8g
protein
25g
carbs
329g
more
Fun With Allergy Kids http://allergykids.co.nz/
Blackcurrant Mousse Cake
Gluten, Egg, Dairy and Nut Free Cake layered with Blackcurrant Mousse
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2616 calories
470 g
0 g
63 g
65 g
33 g
1116 g
269 g
358 g
0 g
25 g
Nutrition Facts
Serving Size
1116g
Amount Per Serving
Calories 2616
Calories from Fat 531
% Daily Value *
Total Fat 63g
96%
Saturated Fat 33g
167%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 269mg
11%
Total Carbohydrates 470g
157%
Dietary Fiber 13g
52%
Sugars 358g
Protein 65g
Vitamin A
11%
Vitamin C
1%
Calcium
225%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sponge
  1. 1 tin chickpeas in brine
  2. 3/4 cup sugar
  3. 1/4 teaspoon vanilla extract (I use the one with seeds in)
  4. pinch salt
  5. 2 Tablespoons melted coconut oil
  6. 1 cup gluten free flour mix (I used equal quantities quinoa flour, cassava flour and banana flour)
Mousse
  1. 1 tin coconut cream that has been chilled overnight
  2. 1 pack firm tofu
  3. 1/2 tin brine from a tin of chickpeas in brine
  4. 1/2 cup sugar
  5. 1/8 cup water
  6. 1/4 cup coconut yoghurt
  7. 1 teaspoon gelatin
  8. 2-3 teaspoons blackcurrant powder (I like it strong, but use less if you don't)
Glaze
  1. 1/2 cup sugar
  2. 1 cup water
  3. 2 teaspoons blackcurrant powder
  4. 2 teaspoons gelatine
Instructions
  1. 1. Prepare a tray with baking paper and preheat the oven to 175 degrees Celsius.
  2. 2. Drain the liquid from the chickpeas and freeze the chickpeas for later use. Put the liquid in a cake mixer and whisk at full speed until white and fluffy.
  3. 3. Gradually add the sugar while whisking at full speed. Add the salt and vanilla. Keep whisking until it is very thick and frothy and peaks stand up (like a meringue).
  4. 4. While the mixer is going, place the flour in a bowl and whisk by hand to aerate the flour slightly.
  5. 5. When the chickpea mix is ready, remove from the cake mixer and very gently fold in 1/3 of the flour mix. Repeat with the other 2/3 in the same way, taking care not to over mix at all as it will collapse. Gently fold in the coconut oil.
  6. 6. Place in a lined cake tin and bake until just cooked through.
  7. Cool in the tin then remove when cold and slice horizontally to form layers.
Mousse
  1. 1. Open the tofu, cut into large squares and leave in a sieve/colander over a bowl for 1-2 hours to dry out.
  2. 2. Soak the gelatine in 2 Tablespoons cold water.
  3. 3. Drain the watery liquid off the coconut cream and whip the remaining thick cream until it is thick like whipped cream.
  4. 4. Place the dried tofu (with liquid discarded) in a food processor and blend until very smooth and creamy, about 5 minutes.
  5. 5. Drain the chickpeas and place the liquid in a cake mixer bowl (you can freeze the chickpeas for later use). Whisk at high speed.
  6. 6. In the meantime, place the sugar and water in a pot and bring to the boil. Boil for 2 minutes and add the gelatine. Whisk until dissolved.
  7. 7. When the chickpea liquid is very thick and fluffy, start adding the hot sugar syrup very slowly down the side of the mixing bowl while still at full speed. Keep whisking until it cools and is very thick.
  8. 8. Fold the coconut cream and tofu into the chickpea mix along with the blackcurrant powder and whisk gently until just combined.
To assemble
  1. Line a cake tin with cling film and layer the sponge and mousse to the top. Place in the freezer until ready to glaze.
Glaze
  1. 1. Bring the sugar, water and blackcurrant powder to the boil.
  2. 2. Soak the gelatine in 2 Tablespoons cold water for 5 minutes.
  3. 3. Add the gelatine to the blackcurrant mix and whisk until completely melted.
  4. 4. Remove the cake from the cling film and place over a wire rack on top of a tray. Pour the glaze over until completely covered.
  5. 5. Return to the refrigerator until set and ready to serve.
beta
calories
2616
fat
63g
protein
65g
carbs
470g
more
Fun With Allergy Kids http://allergykids.co.nz/
Cookie Crumb
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
1515 calories
176 g
0 g
82 g
18 g
15 g
320 g
34 g
50 g
0 g
64 g
Nutrition Facts
Serving Size
320g
Amount Per Serving
Calories 1515
Calories from Fat 741
% Daily Value *
Total Fat 82g
127%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 37g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 176g
59%
Dietary Fiber 6g
24%
Sugars 50g
Protein 18g
Vitamin A
72%
Vitamin C
0%
Calcium
3%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g dairy free margarine (I use Sunrise)
  2. 50g gluten free icing sugar
  3. 1 teaspoon vanilla extract
  4. 160g gluten free flour mix
  5. 1 Tablespoon cocoa powder
Instructions
  1. 1. Mix the margarine, icing sugar and vanilla until creamy.
  2. 2. Add the flour mix and cocoa, and stir until just combined.
  3. 3. Spread out on a tray lined with baking paper.
  4. 4. Bake at 175 degrees Celsius until cooked through.
  5. 5. Leave to cool on the tray, then break up with a rolling pin.
beta
calories
1515
fat
82g
protein
18g
carbs
176g
more
Fun With Allergy Kids http://allergykids.co.nz/
 
To assemble:
break a couple of meringues up to a fine crumb with the cookies and place in a line on the plates. Slice the cake and place this on as well. Decorate with leftover melted chocolate, the truffles, and meringues. I remelted some of the leftover glaze and swirled that on the plate too.

This is a sponsored post for Sujon who sell a range of berry products and blackcurrant powders.  

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