I was quite naughty last night and spent a few good hours trolling the internet for recipes *koff*. I finally came across this luscious recipe, and, having all the goodies in the pantry, decided to heave-ho and bake the bugger.
Easy enough to bake, rather shiny all in all! I used carob powder instead of choc powder, because I can’t find decent quality cacao that isn’t bladdy expensive, and I discovered four bottles of carob powder in my pantry anyway. With the Woolworths dark chocolate chips and carob combo, the mouse layer tastes very dark and sweet-bitter, not like the happy fluffy cow-infused mousses the locals may be used to, which suits my stomach perfectly! So lovely and rich, but I should have baked the base for closer to 40 minutes to get a more crisp base, methinks. Either way, I love pumpkin, love chocolate, and ta da- best of all universes! I also used brown rice flower, but next time I’ll go back to Nutty Wheat flour, since it doesn’t make too much of a difference in this recipe, and I like the gritty taste of the nutty.
Man-thing gave this an 8/10, which I don’t believe, but he says that it gets better with every bite, and that’s used to the chocolate mousse and the pumpkin base separately from different experiments, and that they go well together. I feel there is something missing though, which may be a thin layer of processed blueberries in between the pumpkin and the chocolate, but that might just be crazy talk. 😀 My other idea was to garnish the cake with a rim of raisins, but man-thing pulled his face, so blargh.
Next time I’ll also make the effort of driving all the way across town to the Chinese store where they actually have *firm* tofu, not this Nature’s Choice malarky. I’ve been sticking the cake in the freezer for 10 minutes at a time each time I’ve gone down, just to give it a bit of attitude with its consistency and bite, and that seems to help! 🙂 All in all, a pretty cool recipe to try!
all gone! (well, soon enough)