Tuesday, September 27, 2011

Raw Vegan Chocolate Cake with Ganache/fudge frosting

This is a raw/vegan chocolate cake that I made for my dad's 90th birthday. Everyone loved it and was surprised how rich and healthy it was. This is from Jennifer Cornbleet's book "Raw For Dessert" pg 74. The ganache topping is from the same book pg. 26. Very rich--very yummy!! You'll say WOW!!!
(Julie's notes are in parentheses)

Chocolate Cake with fudge frosting (I used Chocolate Ganache)

Yields one 6-8 inch cake


3 c. raw walnuts (unsoaked)
1/8 tsp. salt
16 pitted medjool dates
2/3 c. cocoa powder or raw cacao powder (I like the latter)
1 tsp. vanilla extract (organic is best if you have it)
2 tsp. filtered water (I used tap water)
1/3 c. Chocolate Ganache freshly made or warmed (I would double or triple the ganache recipe)
Unsweetened shredded dried coconut (opt.)
Fresh raspberries (opt.)
Fresh mint leaves (opt.)

Place the walnuts and salt in a food processor fitted with the "S" blade and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla extract and process until the powder is incorporated. Add the water and process briefly.

Line a 6 (or 9) inch pan with a parchment paper round. (I never bothered with this). Pour the chocolate mixture into the pan and distribute it evenly. Press down with your hand to compact. (Wetting your hands or a spatula helps to spread mixture more easily).

To serve, run a knife around the edge of the pan to loosen the cake. (We just left the cake in the pan, spread the ganache topping on it  and cut and served pieces right from there). Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round. Cut in pieces, garnish with ganache topping and coconut or raspberries or mint leaves if desired. (This is a very rich cake--I suggest small pieces).

Chocolate Ganache:

3/4 c. dark agave syrup or maple syrup
3/4 c. cocoa powder or raw cacao powder
1/3 c. virgin coconut oil, melted
1/8 tsp. plus a pinch of salt

Place all of the ingredients in a blender (high speed is best but even a wire whisk or a regular blender will do) and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

Stored in a sealed container in the refrigerator, Chocolate Ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency. This ganache is great on a spoon or over raw/vegan ice cream or use as fondue with fruit or use as a frosting for cakes or cupcakes.

Thursday, September 1, 2011

Cinnamon Girls recipe

This recipe is from the book "RAWvolution" by Matt Amsden pg. 166

Cinnamon Girls

Sweet, freshly ground cinnamon-and-almond tortes with whole raisins, sweetened with raw agave nectar.

Makes about 20 balls

2 c. raw almonds, finely ground in a food processor
1/3 c. cinnamon 
1/3 tsp. sea salt (opt.)
1 c. raisins
3/4 c. agave nectar
2 T. olive oil

In a medium mixing bowl, combine the almonds, cinnamon, salt, if using, and raisins, and stir until the dry ingredients are mixed well. Add the agave nectar and olive oil to the bowl, and mix until a dough like consistency is reached. Using your hands, roll the mixture into ping-pong-sized balls. Serve as is, or cover and freeze before serving until thoroughly chilled for a more solid consistency.

Julie's notes: These are addictive and delicious!!