This is my last recipe in the 2022. It takes a little work and patience, but it's worth it all the effort if you like chocolate and want to indulge without guilt. This cake is perfect for raw food lovers and chocoholics, vegans and carnivores, and everybody who wants or needs to cut sugar consumption. It is a perfect cake for a New Year's Eve party, or if you prefer, for a New Year's Day breakfast or brunch.
I wished to make a rich, bitter chocolate cake. The only sweetener I used in this recipe are Medjool dates. Dates are rich in nutrients and fiber, have a relatively low glycemic index and should not cause dramatic blood sugar spikes. Still, they contain glucose and fructose, and should be consumed in moderation. I also added powdered chaga mushroom that is known to regulate blood sugar and keep the inflammation in check.
The incredible richness comes from raw cacao, raw cacao butter and ripe avocados. The melted cacao butter sets perfectly. You will not have to freeze the cake before serving, however, you will need to refrigerate it.
The amounts I used were enough to fill out a 6.5 inch (ca 16 cm) springform cake pan. As always, remember that you are working with fresh ingredients. Adjust the amounts as needed.
Let's get started.
Ingredients:
for the bottom layer
- 2 cups pecan nuts
- 5-6 Medjool dates, pits removed
- 2/3 cup raw cacao
- zest of 3 oranges
- freshly pressed juice of 1 orange, add more as needed
- 3 Tbsp melted raw cacao butter
- 1 tsp Celtic sea salt
- 1 Tbsp powdered chaga mushroom
- 1 Tbsp vanilla extract
for the creamy layer
- 3 ripe avocados
- 1 cup raw cacao
- 5 Tbsp melted raw cacao butter
- 6 dates pitted and soaked in water overnight, reserve some of the water
- vanilla bean "caviar" of three Bourbon vanilla beans
- 1 Tbsp vanilla extract
- 1/2 tsp Celtic sea salt, to balance the flavors
- 1 Tbsp powdered chaga mushroom
- 1 Tbsp orange zest
- 1/2 tsp freshly ground black pepper
- 1 Tbsp organic sunflower lecithin powder (optional)
for the decoration
- 1/8 cup raw cacao
- physalis (ground cherries) one for the cake and one per portion
Method:
- Melt the raw cacao butter using bain marie or a double boiler. Use a glass bowl immersed in a pot with warm water if you do not have a double boiler. Monitor the temperature to make sure that you are not exceeding 115 F (42C) to keep it raw.
- Prepare Bourbon vanilla "caviar" by cutting vanilla beans lengthwise and scraping the seeds out with a knife. Set aside.
- In the food processor pulse blend all the ingredients for the crust. You should obtain a thick, relatively soft mass. Adjust the taste as needed. Transfer the mass into a springform cake pan and spread it evenly. Cover the pan with beeswax cloth or cling wrap, and place it in the fridge while you are making the creamy layer.
- Using food processor or a blender whiz avocados, dates and raw cacao. Add all remaining ingredients and whiz again. Add water from soaking the dates if the mass is too thick. Add another spoon of melted cacao butter if the mass is too runny. Adjust the taste as needed. All the spices, including salt and black pepper are needed to create a unique taste. Sea salt not only enhances the flavor of ingredients used. It adds minerals and trace elements. Black pepper not only adds the little something. It contains piperine compound known to balance blood sugar and protect the body from inflammation.
- Remove the springform pan from the fridge. Transfer the chocolate mouse into the pan and spread it evenly. To settle the mixture in the pan you may want to tap the pan against the countertop. This will help to remove any air pockets. Use a bent pastry knife to push the mass down and to smooth the surface. Also, reserve a small amount of the mousse. You might need it to repair any "defects" that occur during removal of the cake from pan. Cover the cake pan with beeswax cloth or cling wrap and place it in the fridge for at least an hour or so to settle. If you have time, keep it in fridge overnight to allow flavor to develop.
- Remove the cake pan from the fridge. Open the clutch and gently remove the cake from the springform. Repair and even out any damage with a pastry knife. Using a small sieve, dust the cake with raw cacao. Decorate with physalis or raspberries if you prefer. Cut the cake into wedges and serve. Enjoy in good company!
This is a very rich, scrumptious, nutritious dessert. It has a lot of fiber and is so rich that you will not be able to have a large portion of it. That's the idea, especially if you want to control your cravings. Enjoy every bite of and think how good it is for your body and mind.
Wishing all my readers a very happy, healthy, and abundant New Year!
In radiant health, passionately raw - Dominique
Dominique Allmon@2022
* Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.
