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Raw chocolate cake
dessert recipes | serves 16
This cake is pure indulgence. If you can get your hands on some bee pollen, I highly recommend it for its intense burst of honey flavours and satisfying crunch.
1. Line a 20cm springform cake tin with baking parchment. To make the base, shave the cacao butter very finely into
a small bowl, then place in a large bowl of hot water and allow to melt (it melts at about 34C, so is still considered raw). 1 Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
2. Blitz the pecan nuts until very fine, then add the remaining ingredients and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
3. Meanwhile, combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
4. Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen, if using.
Note You can find raw cacao (cocoa) powder and butter at chocchick.com. Dark agave nectar has a denser flavour than amber, making it great for raw recipes.
Recipe Laura Fyfe
Photo Con Poulos
from Issue 35
ingredients 300g pecan nuts
150g medjool dates
150g dried figs
3 tbsp raw honey
5 tbsp raw cacao powder (see note)
1½ tsp vanilla extract
60g cacao butter (see note)
3 tbsp raw cacao powder
1½ tbsp raw honey
200g coconut oil
120g cacao powder
2 tsp raw dark agave nectar (see note)
2 tbsp bee pollen (optional)