Listen. Close your laptop, drop your phone, because what I’m about to unveil will recalibrate your taste buds and redefine your understanding of dessert excellence. I’ve encountered a masterpiece, an emblem of culinary prowess. It’s not just food; it’s a revelation. And I’m not speaking in hyperbole when I say I’m in love—with a Passion Fruit Dreamy Cheesecake.
Forget everything you thought you knew about cheesecakes. Erase those memories of overly sweet, dense bricks that sit like a rock in your stomach. This isn’t just a cheesecake; it’s a champion in a world of mediocrity. It breaks rules, defies expectations, and it’s assembled with ingredients that will make your inner health guru do backflips of joy and astonishment.
Starting off, we’ve got the Chocolate Cake Layer. Not your run-of-the-mill cake layer, but a kinetic sculpture made of brown rice flour, sunflower seeds ground into a whisper of flour, and cacao powder so fine it could make you weep. This is not just mixing ingredients; it’s alchemy. With rapadura sugar, bicarbonate of soda, and a hint of cinnamon, this layer sets the foundation for what’s to come—a testament to audacity and innovation.
Ascending to the Chocolate Mousse Layer, we transcend the ordinary. This isn’t your grandma’s mousse. We’re talking dark vegan chocolate melted into oat cream with a touch of maple syrup, thickened to perfection with agar flakes. It’s a bold statement of luxurious decadence, a layer so rich and smooth, it whispers sweet nothings to your soul.
But the real game-changer, the pièce de résistance, is the Passion Fruit Mousse Layer. Imagine the tart, exotic tang of passion fruit pulp, combined with the creamy dreaminess of oat cream, sweetened just right with maple syrup, and a hint of turmeric for a touch of the mystique. This is where tradition meets innovation in a passionate embrace. It’s not just a layer; it’s an experience—a journey to a place where flavor knows no bounds.
And just when you thought it couldn’t get any more epic, the topping enters the scene. Fresh passion fruit and chocolate shards not merely placed, but artistically arranged to crown this masterpiece. It’s not a topping; it’s a statement. A declaration that this is not merely a dessert, but a work of art. A triumph of taste.
Let me be clear: this Passion Fruit Dreamy Cheesecake isn’t a dessert you simply eat. It’s a dessert you experience. It’s a journey through layers of texture, a symphony of flavors, and a celebration of quality ingredients. It’s a testament to what happens when passion meets perfection. And in this world of fleeting pleasures and forgettable meals, this cheesecake stands as a beacon of what it means to truly savor every bite.
So, embrace the extraordinary. Dare to dream. Because this Passion Fruit Dreamy Cheesecake isn’t just the best thing you’ll ever taste—it’s a revolution on your plate. And trust me, once you’ve tasted it, there’s no going back. Welcome to the pinnacle of dessert sophistication. Welcome to the passion fruit dream.
Summarized Steps
INGREDIENTS
CHOCOLATE CAKE LAYER:
* 1/2 cup brown rice flour (70 grams)
* 1/4 cup sunflower seeds (35 grams), ground into flour consistency
* 2 tablespoons tapioca flour (25 grams)
* 2 tablespoons cacao/cocoa powder (25 grams)
* 1/3 cup rapadura sugar (50grams)
* 1/2 teaspoon baking powder
* 1/2 teaspoon bicarbonate of soda
* 1/4 teaspoon cinnamon
* pinch sea salt
* 2 tablespoons ground flaxseed + 6 tablespoons water
* 1/4 cup olive oil (60 ml)
* 1/3 cup plus more as needed plant milk (80 ml)
* 1 teaspoon apple cider vinegar
* 1 teaspoon vanilla extract
CHOCOLATE MOUSSE LAYER:
* 5 ounces dark vegan chocolate (150 grams)
* 1 cup oat cream (240 ml)
* 1 tablespoon agar flakes
* 1 tablespoon maple syrup
PASSION FRUIT MOUSSE LAYER:
* 1 cup passion fruit pulp including seeds from about 8 passion fruits (240 ml)
* 1 cup oat cream (240 ml)
* 3 tablespoons agar flakes
* 2 tablespoons maple syrup
* little turmeric powder (optional)
TOPPING:
* passion fruit
* chocolate shards
Steps
INSTRUCTIONS
1. Chocolate cake layer:
2. Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
3. Preheat the oven to 350 °F (180 °C).
4. Grease and line 7″ square cake tin with a removable base.
5. In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
6. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
7. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Add little more milk as needed.
8. Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.
9. Use the outside of 6″ round cake tin with removable base as a guide to cut out 6″ circle. It should fit tightly inside the tin. Place at the base and set aside.
10. Chocolate mousse layer:
11. Finely chop dark chocolate, place into a medium bowl and set aside.
12. Pour oat cream and maple syrup into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Now carefully pour onto the base layer. Place into fridge for about half hour to set while you make the next layer.
13. Passion fruit mousse layer:
14. Cut and scoop out the pulp including the seeds from 8 passion fruits. You should have about 1 cup (240 ml).
15. Place it into medium pot, add oat cream, maple syrup and pinch of turmeric and stir in agar flakes. Bring to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
16. Take off the heat and now press the mixture through a mesh sieve discarding the seeds. Leave to slightly cool down before carefully pouring on top of the chocolate mousse layer. Place back into fridge to set.
17. Once set gently remove the cake from the cake tin and place onto a cake stand. Top with more passion fruit, chocolate shards and flowers.
18. Store in fridge.
19. Enjoy!
NOTES
I’ve baked the chocolate cake layer in a 7″ square cake tin and then cut 6″ circle to create the base for the cake. If you’re using agar powder 1 tablespoons of agar flakes = 1tsp of agar powder
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Source Nirvana Cakery
I’ve encountered a masterpiece, an emblem of culinary prowess. It's not just food; it's a revelation
