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Previous RecipeBack to SearchList
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Chocolate Peanut Butter Pyramid
Serves/Yields:
Prep. Time:
Cook Time:
Category: Desserts, Tofu
Difficulty: Easy
Ingredients
Ingredients for the peanut butter mousse
1 1/2 cup tofu cream cheese
1/2 cup peanut butter
1/4 cup arrowroot
1 tsp. agar agar
1 cup Florida crystals
1/4 cup silken tofu
1/2 cup silk soy milk


Ingredients for the chocolate mousse
1 1/5 cups dairy-free chocolate chips
1/2 cup plus 2 tbsp. vanilla soy milk
1/4 teaspoon unsweetened cocoa powder
1/4 tsp. kuzu
3/4 block (20 ounces) silken tofu
1 tbsp. maple syrup
1 tsp. vanilla extract
1/4 tsp. almond extract.

Ingredients for chocolate cake
1/2 cup unbleached while flour
1/2 cup pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/2 tsp sea salt (fine grained)
1/4 cup unrefined sugar
1/2 cup soy milk
1/2 cup maple syrup
1/4 cup safflower oil
1 tsp. apple cider vinegar
1/2 tsp. vanilla extract

Directions
Directions for make the mousse
Place the peanut butter, silk soy milk, tofu cream cheese, arrow root, agar agar, and Florida crystals in a blender and blend until smooth. Pour mousse into a square baking pan. Place in the oven and bake at 350 degrees for 55 minutes or until set. Chill.

Directions for the mousse filling
Place the chocolate chips, 1 cup of soy milk, and the cocoa powder in a bowl. Dissolve the kuzu in the remaining 2 tsp. of soy milk and add to the mixture. Place the mixture in a double boiler and heat over simmering water on medium heat until melted, stirring occasionally, 15 – 20 minutes. Transfer to a mixing bowl and let cool slightly. Place the tofu in a blender and blend until smooth. Add the maple syrup and vanilla and almond extracts and blend again. Fold into the chocolate mixture until well blended, chill.

Directions for chocolate cake
Preheat oven to 350 degrees. In a large mixing bowl, mix together the flours, baking powder, baking soda, cocoa powder, salt, cinnamon, and sugar. In another bowl, mix together 1/2 cup of water, the soy milk, maple syrup, oil, vinegar, and vanilla and almond extracts. Pour the wet ingredients into the flour mixture and stir well to combine.

To assemble pyramids
Place one ounce chocolate cake batter in pyramid placed upside down, balanced in soufflé dish, bake at 350 degrees for 10 minutes.

Let cake cool for 20 minutes, top with 2 oz peanut butter mousse and then 2 oz chocolate mousse, smooth over with spatula. Place in refrigerator and allow to set for at least 30 minutes To remove go around inside edge with a flat butter knife and tap gently on pyramid until it falls on plate (hold as close to plate as possible to maintain shape).

Garnish with fresh berries and sprig of mint.

Source:
Contributed By: c0c0c0 on Sunday, August 22. 2004 at 23:15:43
More Recipes of c0c0c0
 
 

 
 
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Recipe Module by Jens http://visayas.dk©
 
 

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