Chocolate cake

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Gorgeous, this cake is easy and quick to make. I’m not a fan of long hours in the kitchen and I’m sure that in today’s fast-paced daily life, none of you likes to cook for hours. The less time we spend in the kitchen, the more time we have for family, friends and our favorite activities.

If we put aside the soaking of the cashews, the cake is prepared in about 30 minutes. For some time now, I like baked cake bases more, so I quickly decided that this cake should have a baked base. The cream is rich in chocolate and very tasty.

Even people who are not fond of healthy pastries liked it. I hope you like it too 🙂

Products for the base
3 eggs (separated whites and yolks)
100 g dates (pitted)
150 g walnuts (ground)
10 g cocoa (natural, unsweetened)
20 g flour (whole meal einkorn)

Products for the cream
300 g raw cashews (soak in water for at least 1 hour, preferably for 6 hours)
80 g of coconut oil
100 g of cocoa
110 g honey
200-225 g/ml of lukewarm water (the amount of water varies slightly, depending on how liquid the honey is and how much moisture the cashew has absorbed). Add 200 g/ml at the beginning. If the blender/robot cannot rotate, add another 25 g/ml of water.

Preparing the base
Whisk the egg whites until they become hard, but not too hard. Blend the yolks with the dates, to a fine paste (if the quantity is small for your food processor, use a hand blender). To the beaten egg yolks with dates add the ground walnuts, cocoa, flour and mix by hand with a spatula. Then to the resulting mixture add carefully whipped egg whites, mix gentle with spatula again.
Pour the mixture into a cake mold (24 cm diameter) with detachable walls, lined with baking paper and bake in a preheated oven at 160 ° C for about 15 minutes.

Preparing the cream
Soak the cashews for 6 hours in cold water. If you do not have time, soak for 1 hour at least. Wash it and put it in the blender with some of the water, gradually adding all the water. The amount of water you need may vary, depending on how much moisture the cashews have absorbed and/or what kind of honey you are using (liquid or crystallized).
After blending the cashews very well (to become like a cream) add the honey and blend again. Then add the butter and beat again, finally add the cocoa.
You can put all the ingredients together (you have to stop the blender from time to time and help it with a spoon, because the cream is very thick). Pour the prepared cream over the cooled base and leave in the fridge for at least 2 hours.
You can decorate with pistachios, coconut flakes, walnuts, orange peel, raspberries, strawberries or anything else of your choice.

This cake has a rich chocolate flavor 🙂

Approximate nutritional value of the whole cake according to cronometer.com
Kcal: 4670
Protein: 124.1 g
Carbohydrates: 340.2 g
Fat: 346.6 g

Approximate nutritional value per 1 piece if divided into 12 equal pieces according to cronometer.com
Kcal: 389
Protein: 10.3 g
Carbohydrates: 28.3 g
Fat: 28.9 g

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