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Salted Chocolate Cake (with left-over nutmilk pulp)

250g (1.5 cups) dark chocolate (60% or more)
70g (1/3 cup) coconut oil
150g nutmilk (hazelnut milk is great!)*
1 espresso shot or 1 Tbsp grain coffee
3 eggs
100g (1/2 cup ) coconut or brown sugar
1.5 cups nutmilk pulp (approx. the pulp from 250g hazelnuts)
2 Tbsp raw cacao or cocoa powder
3 Tbsp flour (almond, GF, oat flour or chocolate protein powder – I used the Sunwarrior blend)
1 tsp baking powder
1/2 tsp salt

Pre-heat oven to 180°C (350°F)

salted choc cake

Melt the dark chocolate over a double boiler
Add the coconut oil, nutmilk, espresso shot or grain coffee and stir until everything is combined

Meanwhile whisk the eggs with the sugar until fluffy
Add the nutmilk pulp and mix until fully incorporated
Then add the melted chocolate and mix again

In a small bowl combine the cacao or cocoa powder, flour of your choice, baking powder and the salt

Gradually fold the flour into the chocolate mixture.

Spread the filling in a square (for brownies) or round cake tin and bake for about 20-25 minutes til almost done (you want it still moist and gooey on the inside)

Let cool and cut into squares or triangles
Dust with cocoa powder and sprinkle some high quality sea salt on top

* How to make nut milk:
Soak 250g nuts (almonds, hazelnuts, brazil nuts…) for a minimum of 6 hours or overnight.
Strain and blend with 1 liter water and a pinch of salt in a high-speed blender
(optional: add 4 medjool dates or 2 Tbsp of your preferred sweetener and 1 tsp vanilla extract)
Pour through a nutmilk bag, cheese cloth, washing bag or really fine mesh strainer.
Reserve the pulp (for this recipe) and store the milk in the fridge in a glass bottle for up to 4-5 days.