Double Choc Fudge Cake

For the base:

• 2 sachets of Bulk Nutrients Protein Hot in Chocolate or 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Chocolate
• 4 tablespoons almond meal
• 30g nuts of choice – we used walnuts
• 1 tablespoon cocoa
• 1 tablespoon milk of choice
• 1 tablespoon peanut butter or almond butter
• 1 tablespoon no sugar added maple syrup
• 1 tablespoon coconut oil or organic butter

For the mousse:

• 300g silken tofu
• 200g dark organic chocolate
• 2 tablespoons milk of choice
• Pinch of salt
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla essence

For the base:

1. Step 1: Line a medium cake tin with baking paper.
2. Step 2: In a bowl combine maple syrup, coconut oil (or organic butter), milk and nut butter. Heat for 20 seconds to help with mixing.
3. Step 3: Add remaining base ingredients and mix to a firm dough.
4. Step 4: Press into lined cake tin.

For the mousse:

1. Step 1: Melt chocolate and milk together.
2. Step 2: Place in a food processor with all remaining mousse ingredients and blend until smooth and creamy.
3. Step 3: Pour over the base.
4. Step 4: Place in the fridge to set for approximately 2-3 hours.
5. Step 5: Best consumed within 2-3 days and stored in an airtight container in the fridge.