Chocolate Cherry Mousse Cake

by Jo

Serves 6-8

This started out life as a chocolate cheese cake, but everyone commented how mousse-like it was, so it's turned into a mousse cake! You can use any sweetened soy cream, for example. Soyatoo, Rich's Whipping Base or Topping Cream

1 packet of Arnotts Chocolate Ripple Biscuits

½ cup ground almonds

⅓-½ cup vegan margaine, melted

1 tub Tofutti cream 'cheese'

1 cup vegan cream (sweetened and whippable)

100g plain chocolate

150g fresh cherries, pitted

extra cherries for decoration

icing sugar for dusting (optional)

You will need a 20cm loose bottom (or springform) cake tin.

Crush biscuits until they resemble breadcrumbs. This is easiest in a food processor, but you could place in a strong plastic bag and bash with a rolling pin or heavy pan. Ensure there are no large lumps leftover. Stir in the ground almonds and ⅓ cup melted margarine. If the mixture is a little try then add a little more.

Press the biscuit mixture into the bottom and sides of the cake tin. Put in the fridge to chill.

Melt the plain chocolate (I do this in a microwave) and then leave to cool for a minute while you prepare the rest of the filling.

Place the cream into a large bowl and whip until thick (easiest with an electric whisk). Then add the cream 'cheese' and melted chocolate and mix throughly. Add the pitted cherries.

Pour the mixture into the bisuit base and chill for at least an hour.

Decorate with extra cherries and dust with icing sugar. You could also grate over a little extra chocolate.

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