Chocolate and Beluga Lentil mousse cake
This showstopping dessert is a fantastic vegan alternative to the traditional chocolate mousse. It’s beautifully light and packs a protein punch with the fudgy lentil brownie base, without compromising on flavour.
Suitable for dairy-free, vegans and vegetarians
- 100ml soy milk
- 1 tsp fresh lemon juice or apple cider vinegar
- 100g Merchant Gourmet Beluga Lentils
- 30g coconut oil, melted
- 45ml maple syrup
- 90g dark chocolate
- 50g soft brown sugar
- 80g nut butter
- 50g plain flour
- 1 tsp baking powder
For the mousse layer
- Liquid from 1 400g tin of chickpeas (about 135ml)
- 50g sugar
- 100ml plant-based single cream
- 100g dark chocolate
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tbsp plant based milk
- 100ml plant-based double cream, for whipping
- Preheat the oven to 180C (160C fan) and grease and line an 8x11inch rectangle cake tin.
- Pour out the milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle.
- Put the lentils into a food processor and blitz until powdery.
- Place the coconut oil, chocolate and maple syrup in a small saucepan and heat gently until melted. Pour into the food processor, along with the sugar, nut butter and curdled milk. Blitz again until smooth, then add the flour and baking powder and blitz a final time until fully combined.
- Pour the batter into the cake tin and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool completely.
- Put the chickpea liquid into a large mixing bowl. Using an electric whisk, beat the liquid on the lowest setting for 2 minutes, or until bubbly and starting to foam. Whisk on a medium speed for a minute, then increase to the highest speed and whisk until stiff peaks form (up to 10 minutes).
- Once the mixture is stiff, add the sugar a tablespoon at a time until fully combined and the meringue is thick and glossy.
- Put the chocolate and cream into a small saucepan and heat gently until melted. Add the maple syrup, coconut oil and milk to the pan and stir to combine.
- Using an electric whisk, beat the double cream until it reaches thick whipped cream consistency. Add the chocolate mix and gently fold together using a spatula until fully combined.
- Add the meringue mixture gradually, folding it in gently with the spatula to prevent losing too much air. Once all the meringue has been incorporated, pour into the cake tin. Place in the freezer for 30 minutes, then leave in the fridge for at least 4 hours.
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