Ingredients
Base
- 60 g cocao butter
- 150 g Hazlenuts
- 2.5 tbsp raw cacao powder
- 1.5 tbsp Raw Honey
Filling
- 300 g pecans
- 150 g dates
- 150 g dried figs
- 2.5 tablespoon honey
- 35 g raw cacao powder
- 1.5 teaspoon vanilla extract
Icing
- 180 g coconut oil
- 100 g raw cacao powder
- 3 tablespoon agave nectar
- 2 tablespoon Bee pollen, optional for decoration and taste
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Base
Line 20cm springform cake pan with baking paper.
Mill hazlenuts 15 seconds speed 7. Set aside.
Add butter to TM bowl and melt 1 minute 37 degrees speed 2.
Add hazlenuts cacao powder and honey. Combine 10 seconds speed 4.
Press into pan and chill in fridge.
Filling
Mill pecans 15 seconds speed 7.
Add dates, dried figs, honey, cacao powder and vanilla.
Combine well 15 seconds speed 7.
Press into pan with base and chill for a couple of hours.
Icing
Combine cocnut oil, cacao powder and agave nectar for 10 seconds speed 4. Place in fridge to chill for 20 minutes stirring once or twice.
Take cake from fridge and run a knife around it. When icing starts to become firm work quickly to ice the cake and sprinkle bee pollen on top when done. Store in the fridge.
Raw chocolate cake
Tip
This cake is incredibly indulgent and rich! You couldn't eat it everyday but it's super easy and very impressive!
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments