Speaking of authors, pioneering pasty chef Fran Costigan, whose vegan baking class I took last year at ICE and whose cake recipe I used as a basis for this cake, also had this to say: “…thank you for taking what you learned and creating a masterpiece that reflects your creativity and skill”.
he recipe is an experimental, culinary collage culled from various photos and recipes. The assembly process is vaguely that of a French style gateaux, the inspiration for its physical appearance and components comes from epicurious.com, the cake recipe is adapted from a class I took with Fran Costigan.
Chocolate Mousse
2 12 ounce boxes silken firm tofu (such as Mori Nu)
10 oz finely chopped bittersweet chocolate
2 tablespoons agave (or maple syrup)
1 teaspoon vanilla extract
clipped from: www.prettytastycakes.com 
