Tuesday, January 17, 2012
Raw Chocolate Raspberry Cake Recipe
I saw this glorious recipe on this blog right here and was quite in awe of the photos, first and foremost. Those currants look especially fantastic! (I can't say the same for my own photos, but you get the general idea at least. Click the link for more inspiring images :)) The simplicity of it was what moved me into action, though. Life with a food processor is basically a bed of roses.
I went ahead and made this on New Year's Eve, which, by the way, was the most subdued affair ever. Everyone was playing Boggle. Complete and utter silence for 2 minute stretches for like 2 hours. You wouldn't think that's a fun way to spend your time, especially not when you're expected to be drunk and crazy, but it is! I've been playing obsessively since getting a Boggle app on my phone. Probably a mistake, but I comfort my conscience by reminding myself this will help me fend off Alzheimer's. Although that may already be a losing battle, considering how poor my memory is...
Where was I?
This cake is seriously good.
Below I will provide the same recipe from Just Love Cookin', in sane (there's a space there) English (Google translator is great and everything, but...).
Raw Chocolate Raspberry Cake (from Just Love Cookin')
makes 10 healthy slices from a circular 8 in" dia pan
3 cups nuts (any - I used walnuts and almonds)
2/3 cup cocoa powder (preferably dutch-processed)
1/4 tsp salt
1 cup pitted, dates (soaked for 15-30 mins first if desired)
1/3 cup pitted dates (soaked for 15-30 mins first if desired)
1/4 cup agave (or to taste)
1/2 medium avocado (or 1/2 cup chopped)
1/3 cup cocoa powder (preferably dutch-processed)
1 cup fresh or frozen berries (any - I used raspberries obviously)
additional berries for garnish
1. Process nuts, cocoa and salt in a food processor until it forms a coarse meal. Add dates and blend until relatively smooth.
2. Get two pieces of plastic wrap. Turn out mixture onto one piece of wrap and divide it into two equal portions. Wrap each in a piece of the plastic wrap and store in the fridge as you prepare the frosting.
3. Process dates and agave until smooth. Add avocado and blend until well incorporated. Add cocoa and blend until evenly distributed throughout.
4. Line your pan or dish with parchment paper or plastic wrap (or wax paper or whatever the hey you want).
5. When your cake is sufficiently chilled, press one part into the pan or dish evenly to form the bottom layer.
6. Very lightly crush berries with a fork. Not until they're a mess of juice, just until they're a bit smooshed.
7. Spread berries over the top of your first cake layer.
8. Get the other half of your cake and press it over the berry layer, doing your best to make the top layer even. The berries might get a little juicier than desired, but that's okay.
9. Very carefully turn cake out onto serving dish. Frost cake, using all the frosting.
10. Garnish. You can further chill (I admit it's better this way) or eat it as is. Enjoy!
I think next time I'll use more than a cup for the berry filling. Those raspberries are just too good to be true in that impossibly rich chocolate setting.