Triple chocolate cake
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
- 80 grams walnuts
- 80 grams pecans
- 4 medjool dates (soaked in water for 4-5 minutes)
- 30 grams cocoa
- 300 grams cashews soaked for a minimum of 4hrs and dried
- 250 grams coconut oil unscented
- 9 medjool dates (soaked in water for 4-5 minutes)
- 4 tbsp cocoa
- 2 handfuls cocoa nibs
Start soaking the cashews at least 4 hours before preparing the cake. The dates I would soak for 4-5 but you might need more based on the quality of your blender.
Prepare a springform. I usually take a round form which I cover in baking paper (or at least the bottom of it). No need to grease the form.
Make the base by grinding the walnuts and pecans (or other nuts) in a mixer or high-speed blender. Add the cocoa and dates and mix again. The mixture is good if it's sticky enough to roll a little ball from it. If not, add more dates.
Press 2/3 of this mixture into the bottom of the springform as to form a neat base. Press well. Set the other 1/3 apart for later.
Melt the coconut oil. If you'd like to keep the cake 100% raw, melt it at low temperature (even on a heater or in the sun you can easily melt it). You can also melt it in a pan or pot.
Mix or blend the liquid coconut oil, cashews, cocoa and dates until they form a smooth and even mixture.
Pour the mixture over the base, making sure it evens out well, then sprinkle some of the left-over base and cocoa nibs on top.
Leave the cake in the fridge over night or for a couple of hours. This is essential for its taste and structure. If you don't have a lot of time or can't wait, put it in the freezer for two hours.