This year I wanted to prepare a really special dessert for Christmas. Anyone who knows me knows that I love anything related to "chocolate". Chocolate porridge, chocolate muffins, chocolate cake, etc. I've been wanting to create the perfect recipe for a chocolate cake that is creamy enough but not too soft, not too oily or watery, which you can slice beautifully and melts in your mouthwhile you eat it. And now I finally did it! :)
I'm so excited, I can't wait for you to try it!
This cake will definitely be on the Christmas table at my house.
Ingredients (for a 16 cm tin)
Base
150 g almond flour (or ground almonds)
40 g oats
20 g buckwheat
80 g pitted dates (soaked in boiling water for half an hour)
50 ml plant-based milk
30 g cacao powder
pinch of salt
pinch of cinnamon
pinch of vanilla powder
Chocolate cream
250 g sweet potatoes
65 g date powder
45 g cacao powder pinch of cinnamon
pinch of vanilla powder
170 ml plant-based milk
½ tsp agar agar
Decoration
Any kind of berries
Tip: if you are gluten intolerant, feel free to substitute buckwheat for the oatmeal, or use gluten-free oatmeal. And instead of ground dates, you can use date paste, as well.
Preparation
1. For the base, place all the ingredients in a food processor and chop for about 10-15 seconds to blend the ingredients well, but not too mushy. Press into the bottom of a cake tin and place in the freezer until the cream is ready.
2. Peel and dice the sweet potatoes and cook until soft.
3. Once cooked, strain and blend it in a food processor along with the cacao powder and date powder until creamy.
4. Bring the milk and spices to the boil, then lower the heat a little and add the agar agar. Stir for a minute, then add to the sweet potatoes and blend in the food processor until creamy.
5. Then pour over the base and smooth the top with a spatula.
6. Top it with fresh berries.
