Lighter Chocolate Salted Caramel Mousse Cake (GF Vegetarian)

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This cake is so light and gooey to eat and rich with chocolate and caramel.

Due to it being made with a vegetable, it is much lighter in calories then other chocolate mousse cakes without losing any of the flavour or texture. It has no butter or flour in it.

All the indulgence and not the calories of it’s traditional counterpart. Traditional is 577 calories and this 245 🙂

Serves 12

Per Serving:

Calories 245, Protein 7.16g, Carbs 21.08, Fiber 4.33g and Fat 14.33g

Ingredients:

  • 400g Aubergine Flesh so about 500g with Skin and tops on.
  • 200g Dark Chocolate
  • 3 Large Eggs
  • 300g Caramel
  • 50g Cocoa
  • 1 Tbsp Vanilla Bean Paste
  • 65g Ground Almonds
  • 2 Tsp Baking Powder
  • 1 Tsp Sea Salt

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • 23cm Springform Tin
  • Microwave
  • Blender
  • Electric Whisk
  • 2 Large Bowls
  • Vegetable Chopping Board
  • Sharp Vegetable Knife
  • Small Bowl
  • Spatula
  • Greaseproof Paper
  • Clingfilm
  • Grease and Line your tin

  • Break your chocolate into small pieces into a small bowl

  • Top and tail your aubergine and puncture it several times all over with a sharp knife

    Place in a bowl, cover bowl with clingfilm and place in microwave on a high heat for 9 minutes

    When cooked remove aubergine from bowl and throw away water

  • Put the chocolate into bowl that had aubergines so it starts to melt

  • Quarter your aubergine lengthways and with sharp knife peel flesh away from its skin and put the flesh in your blender

  • Blitz the aubergine until smooth

  • Add the aubergine to chocolate until the chocolate is mixed in well and melted

  • And a smooth hot chocolate mix

  • In a separate bowl add your egg, cocoa, caramel, ground almonds, baking powder and salt.

    With your electric whisk mix until well combined and bubbly

    Then add your your aubergine chocolate mix to bowl and whisk again until thoroughly combined.

  • Spatula the mix into your prepared tin and place in middle shelf of oven and bake for 25 – 30 minutes

  • When cooked place on a cooling rack for 10 minutes

  • Then remove the cake from tin

    This is delicious hot or cold so enjoy.

    Keeps well in an airtight container for 2 days, if it lasts that long!

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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