2 ingredient chocolate mousse cake

Ingredients

• 2 cups Peaches (peeled, pitted and cooked until very soft; can substitute ripe pears, bananas or mango)
• 200 g Dairy‑Free Dark Chocolate (70% cacao minimum, no added refined sugar; break into pieces before melting)
• 1 tsp Flaky Sea Salt (for garnish; optional)
• 2 tbsp Chocolate Shavings (chopped dark chocolate for topping; optional)

Instructions

1. Cook the Fruit

   Place peeled and pitted peaches (or pears) in a saucepan with a splash of water, cover, and simmer over medium heat until the fruit is very soft, about 10‑15 minutes.

   Time: PT15M

   Temperature: Medium heat

2. Puree the Fruit

   Transfer the cooked fruit to a blender or food processor and blend until completely smooth.

   Time: PT5M

3. Melt the Chocolate

   Set a heat‑proof bowl over a pot of simmering water (double boiler) or microwave in 30‑second bursts, stirring each time, until the chocolate is fully melted and glossy.

   Time: PT5M

4. Combine Fruit and Chocolate

   Pour the fruit puree into the melted chocolate and blend with the spatula or in the blender for another 30 seconds until the mixture is uniform and glossy.

   Time: PT5M

5. Prepare the Pan

   Line a 9‑inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.

   Time: PT2M

6. Set the Cake

   Pour the chocolate‑fruit mixture into the prepared pan, smooth the top with a spatula, and place the pan in the refrigerator. Chill for at least 2 hours, or until firm.

   Time: PT2H

   Temperature: 4°C (refrigerator)

7. Add the Garnish

   When the cake is set, remove from the pan using the parchment overhang, sprinkle flaky sea salt evenly, and scatter chopped chocolate shavings on top.

   Time: PT2M

8. Slice and Serve

   Slice the cake into 8 equal pieces, serve chilled, and enjoy.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

22 g

Fat

13 g

Fiber

3 g