jemappelle.s: Dessert

No Comments

ATTENTION! This is to all the dark chocolate lovers outside, that can never get enough. I have to warn you this cake is not only delicious, but very heavy as well. I doubt it is actual healthy, but there is very less sugar in it! And it is vegan and glutenfree, so that's kind of good for your body isn't it?

The recipe below is for 12 servings, but only if you have very hungry chocolate people over -

Your TRUE FRIENDS so to say!

Level: ADVANCED

What you need (12pieces):

BOTTOM

300g soft Dates

3 Tbsp Coconut Oil

2 dl Oats (glutenfree)

5Tbsp Cocoa

2Tbsp Nut Butter(or sunflower butter)

3 Tbsp Buckwheat

3 Tbsp Cocoa Nibs

(Water)

CREME LAYER

300g 81% Dark Chocolate

2 cans - 800ml Coconut Milk (full fat)

1 Tbsp Maple Sirup

1 Tbsp Agar Agar

You need a big squared form for this cake, approx size of a DINA4 Paper. I used a glass form from Ikea, but i would recommend a silicon form, so you can remove the cake more easily.

Spread some coconut oil in whatever form you use, and start making the bottom layer.

Add all ingredients except for buckwheat and cocoa nibs into a blender and mix. The mass has to form a ball, so if it is too dry, add a bit of water until it sticks together.

Add your buckwheat and cocoa nibs add the end to have some crispy effect in the layer.

Spread evenly in your form about 1,5cm thick and put in the freezer.

Seperate the water from the coconut milk and only use the creamy part. You can store the milk in the fridge the night before. Keep apart 1 Tbsp for decoration afterwards.

Now melt your chocolate bars and add the coconut cream. Stirr well until it turns into a creamy fluent mass and add maple sirup and agar agar. Cook for a bit so the agar agar will start working.

Now you have to work fast, since as soon as the mass is cooling down, you can not draw in your top layer anymore.

Take your form from the freezer and fill in your fluent chocolate, then use the leftover cream to draw your favourite pattern into the top layer.

Freeze again to speed up the hardening process and remove from the freezer approx 1h30min before serving. This cake will not melt away, but you can store it longer and prepare in advance, when you use the freezing process.

Start your CHOCOLATE OVERKILL now!

No Comments

Celebrating my Birthday and one more year of wisdom, i decided to level up my cake game and try out a new pink sensation. Originally this was supposed to be a Strawberry Cake, but the weather has been unfortunately bad this summer. Especially in Sweden it is almost impossible to get nice Strawberries, so i went with frozen Raspberries instead. The best combo with this little sweet berry is of course dark chocolate. The bottom layer is the same as i used for my frozen Banana Cake recently, because it's just working always and leftovers can be used to make little energy balls.
PS: There is no added sugar in this Cake, so you can enjoy it completely WITHOUT REGRETS

Level: ADVANCED

What you need:
BOTTOM
100g Soft Dates
3 Tbsp Oats
1 Tbsp Buckwheat
2 Tbsp Coconut Oil
1 Tbsp Almond Butter
(1 Handfull Cashews)
3Tbsp Cocoa Powder
Water
RASPBERRYLAYERS
1 Can (400ml) Coconut Milk Cream (Full Fat)
3 Tbsp Agar Agar
250g Frozen Raspberries
TOPPING
Cocoa Nips/Mint
15cm Springform

Start blending all your bottom ingredients, except for Buckwheat in a high-speed Blender. The mass has to be sticky, so in case it does not hold together, add a bit of water, until it forms a ball in the machine. That's the perfect consistence. Add Buckwheat last and mix under, so you got some crips in the layer.

Oil your springfrom with Coconut Oil, so it's more easy to remove cake later. Add the Bottom layer, so it will be approx 1cm high. Put in Freezer while preparing your cream layers.

Now blend your frozen Raspberries, until they have a smooth texture. We will cook them anyway, so you can remove them from the freezer earlier, if your blender is not that strong.

Store your Coconut milk in the fridge the night before to seperate Cream and Water layer, we only need the cream layer.

Heat up the Coconut Milk and add 1 Tbsp Agar Agar. When the gelantine starts to work, spare 2 Tbsp for white layer at the end.

Start adding Raspberries and 2 Tbsp Agar Agar, while creating the different layers. The more raspberries you get, of course the more colourful it becomes. Save all layers in different pots and let them cool down a bit.

Add your first layer to the Bottom layer and freeze for 1h or until it is firm. Then continue adding the other layers with same procedure. The final layer you can use for some decoration drawings and cocoa nips.

To achieve layering you need to freeze the cake, which will end up in an ice block at the end. To avoid ice crystals put your Springform in a Tupperware and remove Cake 1h before Serving.

No Comments

About

Follow

FEATURED

Paris is always a good idea

Labels

recent posts