Raw Chocolate Cake

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R

emember my amazing raspberry raw cake? Well, that one was delicious! Even the most uptight non-believers experienced enlightenment once they found out they are eating something sweet and healthy in the same bite!

Raw Chocolate Cake, Pastry Maestra

To make any raw cake, you will need a good quality blender. If you don’t have one, your cream will always remain a bit grainy, which is not necessarily a bad thing. However, if you like cakes with silky creams, you will need to do some serious shopping.
Another great thing about raw cakes, besides outstanding taste, is simplicity. All you need to do is weigh the ingredients and pop them into your blender. Well, actually you will need to do some planning ahead, since you will need to soak dates and cashew nuts in cold water for a couple of hours. But everything else is so quick and easy! You will put the ingredients into a blender, and blend them thoroughly. Pour the mixture into the mold, and put in the freezer for a couple of hours.
Raw Chocolate Cake, Pastry Maestra
All this shouldn’t take more than 10 minutes. Raw cakes are absolutely awesome, and delicious, too!
One more thing before we get to work – I have to make a confession. This cake isn’t entirely raw. The reason for that is simple – I prefer toasted hazelnuts over raw ones because they taste so much better. If, however, you strictly follow raw food diet, you won’t toast your hazelnuts, of course. So, this cake is actually raw-ish, or we could say almost raw, that’s all. Let’s not bake today!

Raw Chocolate Cake, Pastry Maestra

Raw Chocolate Cake Recipe

by:Tereza Alabanda,The Pastry Maestra

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Prep. time : 10 minutes

Cook time : 0 minutes

Ready in 10 minutes plus cooling

Level : Basic

The Base:

  • Hazelnuts, toasted 150g (5.3oz)
  • Dates pitted 85g (3oz) (weight before soaking)
  • Cocoa powder 25g (4Tbsp)
  • Water 10g (2Tsp)

The Cream:

  • Cashew nuts 200g (7oz) (weight before soaking)
  • Almond Milk 220g (7.7oz)
  • Cocoa butter 120g (4.2oz)
  • Maple syrup 100g (3.5oz)
  • Cocoa powder 45g (1.6oz)
  • Fresh strawberries and slivered almonds for decoration

Directions

  1. Prepare cake ring of 16cm (about 6″) in diameter. Put it on the cake board and line with acetate strip.
  2. Soak the dates and cashew nuts in cold water for a couple of hours or overnight.
  3. Put hazelnuts in a food processor. Pulse until roughly ground, and then add soaked and strained dates, cocoa powder and water. Pulse again until you get crumbly mixture. Press the mixture into the bottom of the mold and freeze while you make the cream.
  4. Put strained cashews, melted cocoa butter, almond milk, maple syrup and cocoa powder into a blender and blend until smooth.
  5. Pour the cream into the mold over the base and freeze for a couple of hours or overnight.
  6. When the cake sets, take it out from the mold and decorate it with fresh strawberries and slivered almonds.

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