Baked Mousse Cakes

Just because I haven’t been blogging doesn’t mean I haven’t been cooking. I’ve been cooking up a storm lately, testing recipes for my upcoming recipe book. There’s over 100 recipe in that thing. That’s a helluva lot of testing but unfortunately not much sharing with you guy and gals.

So, today I thought I’d make up it with two recipes. Technically one-and-a-half recipes as they both come from the same idea. Baked pureed cauliflower.

If you don’t already know my obsession with all things cauliflower puree, you’d better start at the beginning with the original cauliflower pancake recipe.

About to run off to the Get the Edge Workshops, a few weeks ago in Melbourne, I needed something I could eat with my fingers. Something sweet would be bonus. With not much in my house I become my most inventive and was curious to find out what would happen if I took the original cauliflower pancake recipe and made it into bars.
Due to the extra volume of cauliflower, instead of firm chewy protein bars I wound up with a light, fluffy, sweet baked custard texture. This had turned out MUCH better than I’d expected. So good, I’ve eaten it every day since for the last 2 weeks.

Cake in the oven

Chocolate mousse cake just before baking... fingers crossed

Today I was about to whip up another batch with the plan of making it in bulk, when it occurred to me that maybe a I could make a chocolate mousse cake. Yum! Fluffy, soft, chocolatey. The only improvement I would make is to use a double chocolate protein powder. However, if you’re like me and only have vanilla, you’ll get a perfectly acceptable result.

Baked Vanilla Custard

Baked Vanilla Custard

Recipe: Baked Vanilla Custard

Ingredients

  • 1x 500g bag frozen cauliflower
  • 1 scoop (30g) vanilla whey
  • ½ teaspoon baking powder
  • 1 whole egg, beaten
  • 90g (3) egg whites
  • ¼ cup sugar free maple syrup

Instructions

  1. Heat an oven to 180ºC/350ºF.
  2. Cook the cauliflower as directed on the packet. For me, that was 4 minutes, covered, on high (100% power) in the microwave.
  3. Puree the cauliflower. I’ve found my stick blender attachment on my Sunbeam Stickmaster Pro gives me the smoothest result. My food processor leaves everything a bit too chunky.
  4. Blend in the remaining ingredients. Taste and add more sweetener if needed. Lightly grease 2 ramekins or jumbo sized (1 ½ cup) muffin cases.Pour the mixture in and smooth off the top.
  5. Bake for 30 minutes or until golden and springy to the touch.

Cooking time (duration): 45

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 2

Nutrition
187 Calories
26.8g Protein
11.3g Carbohydrates, 6.8g Fibre
3.3g Fat

Recipe: Chocolate Mousse Cake

Ingredients

  • 3x 500g bag frozen cauliflower
  • 3 whole egg, beaten
  • 300g (10) egg whites
  • 3 scoop (30g) chocolate or vanilla whey
  • 2 Tablespoons cocoa powder, sifted OR 2 sachets of Jarra chocolate fudge drinking chocolate powder
  • 1 teaspoon baking powder
  • ½ cup sweetener (I used xylitol, splenda would work too)
  • 3 teaspoons vanilla extract

Instructions

  1. Heat an oven to 180ºC/350ºF. Grease and line a 20cm square baking tin with baking paper.
  2. Cook the cauliflower in batches, as directed on the packet. For me, that was 4 minutes, covered, on high (100% power) in the microwave.
  3. Puree the cauliflower in batches using a stick blender for maximum smoothness.
  4. Thoroughly combine the eggs and egg whites with the cauliflower. Add in the remaining ingredients and beat until no lumps remain.
  5. Scrape the mixture into the baking tin and spread evenly, smoothing over the top.
  6. Bake in the centre of the oven for 40–45 minutes or until the centre is springy to the touch.
  7. Remove the tin to a wire rack, or elevate on several cans to allow air to circulate underneath. This will allowing even cooling. Wait at least 5 minutes before cutting.

Cooking time (duration): 50

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 6

Nutrition:
195 Calories
28.3g Protein
8.1g Carbohydrates, 6.8g Fibre
3.7g Fat

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book