Black bean mocha mousse cake

Method

1. Grease a 20 cm springform cake tin and line it with parchment paper.
2. Place the hazelnuts in a food processor and pulse until roughly chopped. Add the rest of the base ingredients to the food processor and blend until the mixture resembles coarse breadcrumbs and holds together when pinched. Transfer to the tin and, using the palm of your hand or the back of a spoon, press the mixture down firmly to create an even and compact base. Transfer to the freezer.
3. To prepare the filling, heat the milk in a small stainless-steel mixing bowl over a small saucepan of simmering water. Break the chocolate up and add it to the milk. Stir until the chocolate has nearly melted, then remove from the heat and stir until the chocolate has completely melted. Set aside.
4. Place the beans, dates, oil and coffee in the food processor and blend on a high speed until completely smooth. Add the melted chocolate and blend again on a high speed until silky smooth.
5. Remove the tin from the freezer and pour the filling over the base. Tap the tin lightly on the bench to smooth out the surface. Return to the freezer to set for at least 4 hours (or overnight) until completely firm.
6. Once set, remove from the freezer and from the cake tin and drizzle with the chocolate. Roughly chop the hazelnuts and scatter on top along with the coffee beans. Leave to thaw for about 30 minutes then cut the cake with a sharp knife dipped in hot water.
7. Serve with fresh cherries or berries.
8. Store the cake slices in the freezer in an airtight container and they will keep for a few months (even though you know they won’t!). Just remember to thaw them before serving.