Italian chocolate and almond cake
Italian chocolate and almond cake - a delicious raw dessert
Preparation time: 30 minutes
Cooling time: 4 hours (or overnight)
Total: 4 hours 30 minutes
Servings: 12
This Italian chocolate and almond cake is a true treat for lovers of healthy desserts. With a creamy texture and an intense chocolate flavor, combined with the aromas of orange and almonds, this cake will surely impress anyone who tastes it. No baking required, it’s a simple and quick recipe, perfect for any occasion.
Ingredients:
For the base:
- 1 cup hazelnuts
- 2/3 cup almonds
- 1 cup figs (dried)
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla extract
For the almond cream:
- 1 cup cashews (soaked in water for 4 hours)
- 1/3 cup almond milk
- 1/3 cup coconut butter (melted)
- 3 tablespoons maple syrup
- 2 tablespoons almond extract
- 2 tablespoons crushed almonds
For the chocolate cream:
- 3/4 cup almond milk
- 1/2 cup cashews (soaked in water for 4 hours)
- 1/2 cup almonds
- 3 tablespoons cocoa powder
- 2 tablespoons carob powder (optional, for a sweeter taste)
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla bean seeds
- a pinch of salt
- 2 tablespoons cocoa butter (melted)
- 1 tablespoon coconut oil (melted)
Instructions:
1. Preparing the base: Start by turning the almonds into powder using a blender. Then, crush the hazelnuts and mix them with the ground almonds. Blend the figs with the orange zest and vanilla extract until you get a smooth mixture. Add the hazelnut and almond mixture and blend until you get a compact dough. Place a piece of cling film in a plastic bowl and press the dough well inside. Set aside.
2. Preparing the almond cream: In a blender, combine the cashews (soaked and drained), almond milk, melted coconut butter, maple syrup, and almond extract. Blend until you get a smooth cream. Add the crushed almonds and mix again. Pour the cream over the base, smoothing the surface well. Place the base in the fridge to harden for about 2-3 hours.
3. Preparing the chocolate cream: In another bowl, combine the almond milk, cashews (soaked and drained), almonds, cocoa powder, carob powder, maple syrup, vanilla seeds, and a pinch of salt. Blend everything until you get a fluffy cream. Finally, add the melted cocoa butter and coconut oil, mixing well. This step is essential to achieve a creamy and rich texture.
4. Assembling the cake: Remove the base from the fridge and pour the chocolate cream over the almond cream, smoothing it well. Cover the cake with cling film and leave it in the fridge overnight or alternatively in the freezer for a few hours to harden well.
5. Serving: After the cake has hardened, remove it from the fridge or freezer. Invert it onto a cake plate, carefully removing the film. Sprinkle cocoa powder on top for an elegant look and decorate as desired with whole almonds or orange slices.
Personal suggestion: For an extra touch of flavor, you can add a tablespoon of orange extract to the chocolate cream, giving the cake a fresh and aromatic note.
This Italian chocolate and almond cake is not only a delicious raw dessert but also a healthy option, full of nutrients. Enjoy it with a cup of tea or coffee and savor every bite!
Ingredients: Base: 1 cup hazelnuts, 2/3 cup almonds, 1 cup figs, 1/2 teaspoon orange zest, 1/2 teaspoon vanilla extract. Almond Cream: 1 cup cashews, 1/3 cup almond milk, 1/3 cup coconut butter, 3 tablespoons maple syrup, 2 teaspoons almond extract, 2 tablespoons chopped almonds. Chocolate Cream: 3/4 cup almond milk, 1/2 cup cashews, 1/2 cup almonds, 3 tablespoons cocoa powder, 2 tablespoons carob powder, 3 tablespoons maple syrup, 1/2 teaspoon vanilla bean seeds, a pinch of salt, 2 tablespoons cocoa butter, 1 tablespoon coconut oil.
