Amazake Mocha Mint Custard Cake

Dec 29 2014 by Sjon Welters  |  no comments yet

The Custard Cake recipe that I usually use calls for tofu and soymilk. My two least favorite soy products. In fact I don’t use soymilk at all except maybe once or twice a year. And tofu a few times per month, but I like to ferment it with miso first, or use sprouted soybean tofu.

Back to the recipe. This one called for tofu and soymilk, but I wanted to try and make it with Amazake instead. Rhapsody Amazake is sweet and thick, and I thought that with a little arrowroot and agar-agar powder I could make it work. And it did! This Amazake Mocha Mint Custard Cake recipe is creamy and delicious! It is perfectly rich and decadent for a holiday party or birthday “cake”. Give it a go and let me know what you think! To make it gluten free, just make the custard without the cake. If you’re not into the mint, exclude the peppermint extract. All equally as delicious!

Amazake Mocha Mint Custard Cake

Serves 8

Brownie Crust Ingredients:

  • 1 cup Unbleached White Pastry or All Purpose Flour (or ½ cup whole wheat and ½ cup white)
  • ½ cup Cocoa Powder
  • ½ Tbsp Baking Powder
  • ½ tsp Sea Salt
  • ½ cup Apple Cider
  • ¼ cup Rhapsody Amazake
  • ¼ cup Sunflower oil
  • ¼ cup Maple Syrup

Mint Chocolate Sauce Ingredients:

  • ½ cup Maple Syrup
  • ¼ cup Rhapsody Amazake
  • 1 Tbsp Coconut oil
  • 2 tsp Arrowroot dissolved in ¼ cup water
  • ¼ tsp Peppermint Extract or oil
  • 2 Tbsp Cocoa Powder

Custard Filling Ingredients:

  • 2 ¾ cup Rhapsody Amazake
  • 1 cup Maple Syrup
  • 2 Tbsp Grain Coffee Powder
  • 1/3 cup Coconut oil
  • ¾ tsp Lemon Juice
  • 2 Tbsp Vanilla Extract
  • 3 Tbsp Cocoa Powder
  • 3 Tbsp Arrowroot dissolved in ½ cup water
  • 5 tsp Agar-Agar Powder
  • ½ cup Water
  • ¼ tsp Sea Salt

Preheat your oven to 375 degrees Fahrenheit. Oil a  9” pie dish or spring form cake pan. Combine all the dry ingredients in a mixing bowl. Combine all the wet ingredients in another smaller bowl. Stir each separately and then add the wet to the dry ingredients. Pour ingredients into the pie dish or cake pan and gently spread it evenly without pressing on it or squishing the batter. Put in oven and bake for 20 minutes. After 20 minutes prick the center with a toothpick or chopstick and if it comes out clean then it is done. If there is batter on the stick, then leave in oven for another 12-15 minutes or until a stick comes out clean when pricked. Put aside to cool.

While the cake is baking you can prepare the chocolate sauce. To make the chocolate sauce combine all the ingredients in a small thick bottomed saucepan and stir over medium heat until it comes to a gentle boil. Continue to stir and simmer for about 3 minutes. Turn off the heat and let it cool for about 10 minutes before pouring into a small squeeze bottle. A recycled mustard or ketchup bottle works well if you don’t have a bottle especially for this. Set aside and allow to cool while you make the custard filling.

Don’t start making the filling until the cake crust has been cooling for several minutes already. If you pour the hot filling onto a hot crust, the cake crust will collapse and get soggy.

To make the filling combine all the ingredients in a blender and blend until smooth. Put filling in a medium sized pot with a thick bottom and place over medium heat. Stir continuously as it warms and thickens. If you leave it without stirring it will burn. Bring it to a boil and simmer for 5 minutes. Turn off the flame and allow to cool for 10 minutes. After allowing to sit for 10 minutes, pour filling on top of the brownie crust. With the chocolate sauce make a decorative design on the surface by squirting the chocolate sauce on the custard filling. One design that I like is spirals. Either one big one starting in the center or several smaller ones covering the whole surface. You could write someones name or other text on the surface or whatever designs you desire. Try to put enough sauce on so that every piece will have a little bit of the mint chocolatey flavor in their piece.

Allow to cool for at least an hour, overnight is better. Serve and Enjoy!

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