Jamie Magazine
By Laura Fyfe
Raw chocolate cake
25 mins plus chilling time
Not Too Tricky
serves 16
About the recipe
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.
Recipe From
Ingredients
300g pecan nuts
150g medjool dates
150g dried figs
3 tablespoons raw honey
5 tablespoons raw cacao powder (see note)
1½ teaspoons vanilla extract
BASE
60g cacao butter (see note)
150g hazelnuts
3 tablespoons raw cacao powder
1½ tablespoons raw honey
ICING
200g coconut oil
120g cacao powder
2 teaspoons raw dark agave nectar (see note)
optional: 2 tablespoons bee pollen
Top Tip
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.
Method
- Line a 20cm springform cake tin with greaseproof paper.
- 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 34ºC, so is still considered raw).
- 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.
- Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to destone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
- Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
- 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).
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