A new cake recipe! This should definitely be used more of a inspirational guide than a straight-off recipe considering the dubious result in terms of texture and presentability…
The taste however was terrific, so that was a great plus and it has work perfect with a freshly brewed cup of press coffee.
Raw chocolate cake
- 40 g Hazelnuts
- 40 g Almonds
- 40 g Brazil nuts
- 1 tbsp coconut oil
- 5 dates
- 1 tsp ground cardamom
- A pinch of salt
- 1 dl coconut oil
- 2 tbsp coconut butter
- 1 bar of dark chocolate (100g, >70% cacao)
- 8 dates
- 1 tsp Vanilla powder
- Cacao nibs
How to do it
- Melt the chocolate, the coconut butter and the coconut oil (for the filling) on really low temperature in a small sauce pan on the stove.
- Put the ingredients for the crust in a food processor and mix until the nuts have been chopped into reasonably small pieces.
- Press the crust onto the walls of the baking dish to create the crust.
- Add the dates for the filling to the food processor and process them until they are in small pieces.
- Now, add the rest of the ingredients for the filling, including the melted chocolate. And blend until it is smooth.
- Pour the filling into the crust and allow to settle in the fridge for about an hour.
Tips and reflections
As I mentioned the cake did maybe not turn out perfectly. In hint-sight I would have used soaked nuts as well as soaked the dates before making the crust. That would have helped in making it slightly stickier and thus easier to make a crust of.
The filling turned out a bit runny as well, at least when kept in room temperature for a while. Changing the coconut butter and maybe half of the coconut oil for one or two deciliters of coconut cream might possibly have helped that, as the original recipe, that I took inspiration from, said…
Note to self, do experiment, but maybe the recipe is as it is for a reason.
Hope you enjoy the inspiration and that you can have some use for it.
Cecilia & Magnus