Black Forest Torte! My Favourite Cake gets the RAW Makeover xx

by Natalie Ruggeri June 02, 2016 3 min read 0 Comments

Black Forest Torte! My Favourite Cake gets the RAW Makeover xx

So I'm giving you all the heads up!! If you want to win Nat over get her some black forest cake made the old fashion way using Krisch liquor in true German style and I'm sold!! hehehe how ever those old ways still contain things I'm not wanting to consume often, So Nat being Nat has made a Raw version of her Cake love, the Black forest cake!! I think it's kinda spech and it looks pretty too, what else could a birthday girl want??? Happy birthday to Me, happy birthday to Me, happy birthday to Meeeeeeeeee Happy birthday to Me xx

Ingredients for the base

10 large fresh dates

1 cup of hazelnuts

1/2 cup of almonds

1 cup of shredded coconut

1/2 cup raw cacao powder

2 tbls maple syrup

1 tbls coconut oil

1 tsp vanilla bean paste

pinch of salt

2 tbls of Kirsch (optional liqueur) But yessss do it!!! Unless there will be children consuming it!

Ingredients for the cherry filling

21/2 cups of raw cashews (soaked for 3 hours or more then washed and drained)

200mls of coconut cream

3 tbls maple syrup

1 tbls melted coconut oil

1 tsp vanilla bean paste

1 1/2 cup of cherries chopped (fresh or frozen)

1/2 cup of raw cacao nibs

Ingredients for the topping

1/4 cup of coconut oil

1/4 cup of raw cacao powder

1/4 cup maple syrup

1 tsp vanilla bean paste

fresh cherries, cashew cream and cacao nibs to decorate

Directions

Lightly spray a 7 inch round spring form cake tin with coconut oil, place the nuts and dates into a food processor and pulse until they start to break down, add the remaining base ingredients and process until the mixture starts to come together and is well combined, place the mixture into the cake tin and pop it into the freezer, place the drained cashew nuts into a clean food processor with the coconut oil, coconut cream, maple syrup, vanilla bean paste and mix until it becomes smooth and creamy, take 1/2 cup of the mixture out (this cashew cream will be used to garnish the top of the cake) add 1 cup of the chopped cherries and process for a few more seconds or until the mixture becomes a light purple colour, add the remaining cherries and the cacao nibs and fold them through the mixture, pour this mixture on top of the base and replace it bake in the freezer to set, to make the raw chocolate topping place the coconut oil in a small pot over a medium heat, once it melts add the maple syrup and the vanilla bean paste and give it a quick stir, add the cacao powder and whisk it all until it's all well combined, let it cool down then pour it gently over the top of the cake, get creative as you like with the pouring of the chocolate, sprinkle some more cacao nibs then replace it back in the freezer until it's all set (approx 4 hrs) Pipe the cashew cream on top of the cake add a cherry on top of each piped section and let it set further in the fridge this time, once it's defrosted cut and serve! Totally amazeballs!!!! Seriously I'm not kidding you MUST!!!! give this one a go xx



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