Cocoa-Dusted Cashew Mousse Cake
4.3(45 ratings)This cake is deceptively simple: one thin crust and one thick layer of chocolate mousse, dusted just before serving. Soaked cashews whipped with cacao butter create a light, airy texture that still slices neatly straight from the fridge. The cacao dusting gives it a velvety look and a slightly bitter edge that balances the date sweetness.
- Hands-on
- 35 min
- Freeze
- 5 hr
- Total
- 5 hr 35 min
- Serves
- 10
- Level
- Moderate
Method
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Step 1: Process the walnuts, 2 tbsp cacao powder and dates into a dark, fudgy dough and press it thinly into an 8-inch springform pan.
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Step 2: Blend the cashews, 3/4 cup cacao powder, coconut nectar, almond milk and salt until smooth, then stream in the melted cacao butter with the motor running.
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Step 3: Keep blending for another minute to aerate the mousse, then pour it over the base and tap the pan gently to level.
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Step 4: Freeze for 5 hours, then move to the fridge. Unmold and sift the remaining cacao powder evenly over the top right before slicing.
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