I don’t normally go out of my way to celebrate Valentines Day, but I’m also not the kind of person to pass up on an opportunity to enjoy something luxuriously decadent. It’s a good excuse to go full out slathered-in-chocolate-all-over crazy.
There are four luscious layers to this decadent chocolate cherry slice, an oozing mess of chocolate mousse, creamy cashew and tart cherry on a cake-like chocolate brazil nut base.
Decadent chocolate cherry slice
1 1/2 brazil nuts
1/2 cup water
1/2 cup maple
1/8 tsp salt
1/3 cup of raw cacao
1 cup cashew butter (or blanched almond butter for a marzipan flavour)
1 tbsp lemon juice
1 cup diced courgette, peeled
2 tbsp maple syrup
1 1/2 cup dried cherries
1/3 dates, soaked for 10 mins if dried
1/4 cup water
chocolate mousse layer
1/4 cup + 1 tbsp maple syrup
1/3 cup raw cacao
1/2 tsp vanilla
1/4 tsp cinnamon
Set oven to 200 degrees Celsius.
Blend all the cake base ingredients in a food processor or blender into a smooth but grainy batter. Poor into a lined 24cm square tin and bake for 30 minutes or until springy to touch.
For the creamy layer:
Blend the courgette on its own until smooth, then add the remaining ingredients and blend again until smooth. Once the cake base has cooled, pour the creamy layer on top, smooth down and put in the freezer for 10 minutes while you prepare the next layer.
For the cherry layer:
Blend all the ingredients together, and spread on top of the creamy layer. If you want to cut out circles with a cookie cutter before piping on top the chocolate mousse, then I would recommend putting it back into the freezer for an hour to avoid the layers smudging before cutting.
Add all the ingredients into a blender and whizz until smooth, making sure you don’t have any lumps – flecks of green avocado can be a little off putting. Either pipe the chocolate mousse onto the cut out cookie cutter circles or for slices, spread on top of the layers before cutting.
Dust with a little raw cacao before serving.
With valentine love,