Wood ears (Auricularia auricula-judae) are a very versatile mushroom, as this recipe proves. They have no distinct flavor, so they can be used in savory and sweet dishes (for example, as thikening agent: https://chefofnature.com/?p=959). In this recipe, the mushroom provides a chocolate mousse texture to a Valentine’s chocolate cake.
Valentine’s mushroom cake
Servings: 2 people
Equipment
- 1 cutting board
- 1 pot
- 1 Blender
- 1 spoon
- 1 baking form
Ingredients
- 100 g woodears
- 100 g chocolate
- 125 ml milk
- 4 tsp vanilla sugar
- 1 tbsp coconut block
- coconut oil to brush the form
- coconut flakes for decoration
Instructions
- Clean mushrooms and remove any hard parts.
- Cut mushrooms into small pieces.
- Add mushrooms together with chocolate, milk, sugar, and coconut block to a pot.
- Cook on a very low heat until the chocolate and coconut block melt. Stir constantly.
- Transfer the mixture to a blender and blend until smooth.
- Brush the form with coconut oil.
- Transfer the mixture into the form.
- Decorate the cake with, for example, coconut flakes. Place the form in the fridge for 5 hours, or overnight. When the cake cools down and the mixture stabilizes, remove the cake from the form.
