Passover Frozen Halva Mousse Cake
Passoverdessertpassoverhalva
Ingredients
produce
- 5.4 ouncestoasted almonds(ground)
protein
- 3egg yolks
dairy
- 4 ouncesmargarine
- 2.1 ouncesmargarine(melted)
pantry staple
- flaky salt(to garnish)
- salt
- 7.1 ouncesdark chocolate
- 3.6 ouncescaster sugar
- 1 teaspoonsvanilla extract
- 0.3 teaspoonssalt
- 2.9 ouncesdark chocolate
other
- 1.8 ounceshalva(crumbles, to garnish)
- 0.3 cupscoconut cream
- 2 tablespoonstahini
- 1 cupcoconut cream(whipped)
- 4 ounceshalva(crumbled)
Instructions
- Toast ground almonds medium heat for around 4-5 mins. Once toasted, mix with melted margarine and 1 pinch of salt in a bowl and mix until the crumbs hold together.
- Line the base and sides of a 20cm springform tin with baking paper. Press crumb mixture firmly into base of tin and freeze whilst preparing the rest.
- Melt dark chocolate and margarine in heatproof bowl over barely simmering water… once melted, crumble in halva and stir until melted and fully incorporated.
- In separate bowl whisk sugar, egg yolks and vanilla extract until pale and thick… around 3-4 mins.
- Gently fold egg yolk mixture into cooled chocolate halva mix… add salt and stir to combine.
- Whip 1 cup of coconut cream to soft peaks, around 4-5 mins… gently fold into the chocolate mixture in two additions, being careful to keep as much air as possible; work slowly, should be light and airy.
- Pour the mousse over the frozen base and smooth the top, cover with clingfilm and freeze for minimum of 2 hours… overnight is also good.
- When nearly ready to serve… gently melt dark chocolate with coconut cream in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in 2 tbsp tahini, sauce should be pourable but not too runny… allow to cool slightly.
- Remove cake from freezer 5 mins before serving, release from cake tin, peel away baking paper and transfer to serving plate. Pour over sauce and smooth top, followed by halva crumbs and 1 pinch of sea salt.
- ENJOY