Raspberry-Chocolate cake
24 cm cake pan
Equipment
- 1 Bowl
- 1 Compact kitchen blender
- 1 Chocolate Melting Pot Milk Pot
- 1 Pastry tray
- 1 Wooden spoon
- 1 Fork
Ingredients
- Basis:
- 150 g Granola*
- 1-1,5 tbsp Date mass
- 2 tbsp Raspberry jam*
- 150 g Raspberries or 3 tbsp. Raspberry jam
- 150 g Cashews
- 400 ml canned coconut milk
- 3 tbsp Date mass
- 3 tbsp melted coconut oil
- 2 tbsp Oatmeal
- 150 g Dark chocolate (75%)
- 400 ml canned coconut milk
- 1 tbsp Date mass
- 10-15 g Dried raspberries
- 50 ml Plant-based cream
- 0,5 tbsp starch as required
Instructions
- Base:
- Prepare the granola according to the instructions on the website, and set aside until it cools down.
- When it has cooled down, grind it and add a little more date mass.
- Press the mass obtained in this way into the cake mold.
- Cream:
- First soak the cashews in hot water, for approx. half an hour.
- After half an hour, filter the cashews.
- Then add it to the blender together with the other ingredients, and blend until you get a homogeneous cream.
- Put this cream on the base and put it in the fridge while you make the chocolate topping.
- Chocolate topping:
- Melt the chocolate pieces and date mass in the other 400 ml of coconut milk
- Stir at no more than speed 6 until all the chocolate melts and you get a creamy texture.
- Pour this over the cream and sprinkle the top with dried raspberries.
- Decoration:
- Add a little starch to the cream and whip it into foam.
- Spoon the whipped cream into a foam press and decorate the top edge of the cake with it in a circle.