The richness you expect in a classic dessert without the processed ingredients and high amount of sugar.
- “Ladyfinger” Layer: In food processor, process ingredients into a fine sticky mixture. Press the mixture into a 6-inch springform pan going up the edges a little all around. Place in freezer while working on next step.
- Chocolate Mousse Layer: Blend ingredients in a power blender until smooth. Pour over the crust, tapping the pan lightly on the counter to even out the top. Place in freezer while working on the next step.
- “Cream” Layer: Add ingredients to a clean blender, blend into a smooth mixture. Spoon over the mousse layer, taking care to not allow the layers to mix. Smooth out the top. Cover and freeze for 6 hours or overnight.
- Dust the top with cocoa powder prior to serving. (Keep the cake frozen until ready to serve)