I posted the photo for this Chocolate Mousse Chocolate Cookie Cake on Instagram last week and people seemed to be really excited for it! (Read: everyone went gaga.)
And for good reason. This recipe makes 12 servings; I live alone with my boyfriend, and in the 3 days since I created this ultimate food porn recipe, there is one slice left in the fridge, and I am trying really really really hard not to eat because it’s Mr Cookie Monster’s slice.
This cake is made of all the things I love: it’s creamy, chocolatey, rich, decadent and yet so simple to make. Dangerously simple, even. It takes only 4 ingredients and 15 minutes to make, though you need to factor in the time the cake needs to set. It’s worth the wait, though! (And you can lick the chocolate off the saucepan when you’re “washing” the dishes.)
For me, this is the perfect weeknight treat. And weekend indulgence. And fancy dessert for a dinner party. It suits all occasions and delights truly everyone. Pinky promise. If you have friends who think veganism is all about carrot sticks and hummus, serve them this. And then have a good giggle when their jaw drops
- 200g (7 oz) Oreos OR vegan cream-filled chocolate cookies
- 3 tbsp melted coconut oil
- 300g (10.5 oz) dairy-free chocolate chips
- 500g (2 cups) coconut cream
- Grind the cookies to a coarse powder (you can do this in a blender or food processor, or have fun bashing the cookies to pieces in a plastic bag with a rolling pin). Pour the powder into a bowl and mix in the melted coconut oil.
- Press this wet cookie powder into the bottom of two lightly greased 12 cm (5 inch) round springform cake tins. Leave in the fridge to set while you prepare the chocolate mousse.
- In a medium-sized saucepan over low heat, melt the coconut cream until it looks like coconut milk. Add the chocolate chips and stir patiently until they are evenly melted; this will take about five to ten minutes. If the coconut cream threatens to bubble up, either lower the heat or remove the pan from the hob.
- Set aside to cool before pouring half of the chocolate cream into each cake tin.
- Place the cakes in the fridge to set for 4-6 hours, or overnight.
- To remove the cakes from the tins: run a knife along the edge of the cake, then carefully release the springform tin. Using the knife again, or a small spatula/cake slicer, lift up the cake and place onto a cake stand or plate. Slice each cake into 6 pieces.
- Keep in the fridge for up to 5 days.
- Though I personally like the 'bite sized' look of the servings, you may choose to prepare this recipes in a larger cake tin. I would recommend you use a round springform cake tin no larger than 18 cm (7 inches) in diameter.
- I do NOT recommend placing the cakes in the freezer to speed up the setting process, as this may turn the cakes into big lumps of chocolate coconut ice, which you do not want. Trust me.
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Love and cookies,