I´m very happy for being able to share my favorite food and communicate with you here! I´ll try to update as often as possible, however I´m a total newbie to blogging, so it´s definitely a work in progress. When you notice something wrong or just want to share some tips here, don´t hesitate to write me! I would love to hear from you and will do my best to adjust everything here to your preferences! But now, lean back and take a bite! Shall we?
- 175g. flour (I used spelt flour)
- 50g. cocoa powder
- 150g. sugar (I used palm sugar, but feel free to use any sweetener of your choice)
- 1 Tbs. baking powder
- 300ml. plant-based milk (I used rice milk)
- 75ml. oil (I used sunflower seed oil)
- 150g. dark chocolate (I used 60% cocoa chocolate bar)
- 150g. coconut milk
- 30g. coconut oil
- 30g. sugar (I used brown sugar)
Peanut Butter Mousse:
- 1 can coconut milk (we need only the solid part of the coconut milk after refrigerating the can overnight)
- 1/3 cup peanut butter (not salted or sweetened
- 2 Tbs. agave syrup (or any sweetener of your choice)
- A handful of unsalted peanuts
- Brown sugar
- Sea salt
Heat your oven to 175°C.
Grease your cake pan with oil.
Mix the dry ingredients together (flour, cocoa powder, baking powder, sugar).
Add the wet ingredients (rice milk and oil) and whisk until smooth and no lumps are left.
Pour the cake batter into the pan and bake for 25min. or until the toothpick comes out clean.
Let the cake cool for 10-15min.
Break up your chocolate bar into small pieces.
Put your coconut milk, coconut oil and sugar into a saucepan over medium heat and keep stirring until combined.
When the mixture begins to cook, turn the heat off and add your broken chocolate.
Keep stirring until the chocolate melts and you have a smooth and glossy mixture.
Pour the mixture over your cooled brownie cake and set aside.
Peanut Butter Mousse:
Open the refrigerated coconut milk can and separate the solid part (coconut cream) of the liquid underneath and put it in a bowl.
Add peanut butter and agave syrup to the bowl and whip it up with a blender until creamy and soft peaks appear. Don´t worry when the mixture is still a little bit runny, it`ll solidify in the fridge.
Put your whipped peanut butter mousse over the truffle layer of the cake and even out delicately. Don´t use too much pressure, otherwise you´ll press the peanut butter mousse into the truffle layer.
Put your cake in the fridge.
Heat a non-stick pan over medium heat.
Roast your peanuts until golden brown.
Add some brown sugar. You don’t need much, just enough to cover the peanuts.
Wait until the sugar melts, stir well until all peanuts are coated in sugar.
Remove the pan from the heat, put your caramelized peanuts on parchment paper and sprinkle with sea salt (omit this step, when your peanuts are already salted).
Let the peanuts cool and the sprinkle them generously over the top of your cake. Press them a little into the peanut butter mousse, so they don´t fall off when cutting the cake.
Remove your cake from the fridge 10min. before serving.