♥ dark & white chocolate raspberry truffle cake ♥

Yep, that day's coming up again. Valentine's day. Do you hate it? Love it? Don't care? Make this cake however you feel about the v-word and you'll have a pretty good day even if you don't get a tacky card. Or should that be especially if you get a tacky card?

The base is made of those trusty ginger biscuits that I seem to use for everything, they're just so delish I can't choose a better base but if you've got access to a place that does vegan chocolate cookies they'd be great. On top of the cookie base is a layer of dark chocolate mousse which on it's own would be a nice dessert, but THEN, on top of that, raspberry sauce!

And that's not even the end.

That creamy topping is a white chocolate layer. Have you tried vegan white chocolate? It's not too shabby! I used the Organica brand, it's pricey but it does taste pretty true to what I remember white chocolate to be like. So there it is, a dark & white chocolate raspberry ginger truffle cake! What a mouthful. What a delicious chocolatey mouthful.

Your blender is your best friend for this recipe, you could make it without one but it'd be a lot of work.

This amount would make enough for about three of those side-plate-sized heart dishes, so probably equals about one normal pie dish. Make them heart shaped though, even if it's just for you, it'll put a smile on your gorgeous little face.

You'll need:

2 boxes of firm silken tofu, I used the Mori nu brand

300g/10oz/3 bars of dark chocolate

1 bar of white chocolate

3 tbsp agave syrup (you could use maple syrup as a replacement but it'd change the flavour a bit)

enough biscuits/cookies to cover the base of your cake tin

1/3 cup soya margarine

1 cup frozen raspberries

2 tbsp sugar

1 tbsp cornstarch

Put your biscuits into your blender and pulse until you've got fine crumbs. Add the soya margarine and melt over a low-medium heat while stirring until you end up with a gooey crumby mass. Take off the heat and grab whatever dish you're going to put the cake into. Line your dish with cling-film and then press a layer of the cookie crumbs all over the bottom of the dish. Put the dish in the fridge to set while you make the rest.

Wash the blender! This is going to be a recurring theme.

Into the (now clean) blender, put 1 1/2 of the boxes of tofu in, plus 2 tbsp of the agave. Blend until smooth. Then melt the dark chocolate (keeping back a couple of squares), either over some simmering water or in the microwave (careful not to burn it). Add that to the tofu mix and blend again until it's smoothy smooth smooth. I had some chopped hazelnuts to use up so I added them here but it's totally sweet without them.

Scoop out some of this dreamy mousse and spread it over the cookie crumbs about halfway up the dish. Back in the fridge it goes! If you're going to make a few of these, tip the rest of the mousse into a bowl somewhere because you need the blender again.

Wash the blender! I told you, recurring.

raspberry time! I used frozen raspberries, if they're cheaper you could grab 'em because they're going to be cooked up anyway. Put them into the poor blender and mush 'em up! Once they're blended, tip into a small pan and add the sugar and cornstarch.

Stir it all together over a medium heat for a good 5-8 minutes maybe more. It'll thicken up as it heats and it'll start bubbling and getting kind of jammy, when it's thick and sticky and not runny anymore, take it off the heat and leave to cool.

Wash the blender! Last time I promise (for this recipe anyway, you should probably still wash it, don't be gross yeah?)

Tip the other half of the remaining tofu box into the blender and blend until it's smooth. Melt all the white chocolate (microwave/over water, your call), then add it to the tofu plus 1 tbsp of agave and blend again.

Once the raspberry goodness is cool, spread a layer over the dark chocolate, don't be stingy! Then spread a good covering of the white chocolate mousse and use the leftover squares of chocolate to grate over the top.

It really would be a super sweet treat to make for a loved one this v-day, maybe with two spoons? Share it over a zombie movie? None of that slushy crap.

Ps. Check out what I did with the leftovers. I just can't help myself if there's a sundae glass around.

ps! I've opened a little shop with my good friend Diana, I draw the designs and she embroiders them right here, please check it out if you've got a second!

pps! if there's anything you've always wanted to ask me but are too shy, now's your chance! Ask me anonymously here!