Chocolate cake with apricot cream
The diameter of the mold is 19.5-20 cm. Big and hearty - enough for a
company of 8 people! #guten free #dairy free #sugar free #pjp free #lactose
free .
Soak 380g red beans overnight in water with lemon juice. About 100g of
white beans - same thing.
In the morning rinse, boil both beans until soft .
Ingredients
🍫Basic
Chocolate Cake:
760 g boiled red beans.
50g dried apricots
159 gr prunes
80 gr dates
100 g. carob
70-80 gr. coconut oil (melt)
.
Grind the beans and dried fruits thoroughly (I use a meat grinder) and
mix. Add the carob and coconut oil, stir and divide into 2 equal parts. Put the
first part in the bottom of the mold (line the mold with parchment), tamp it
down and press it firmly to the bottom. Level it. Put the second part aside.
.
The middle layer (orange):
260 gr. white boiled beans.
3 tablespoons (~25g) coconut oil
Approximately 200g dried apricots
1-2 unpeeled lemon slices to taste the cream as you cook 😉 so you can
.
Chop all the ingredients and mix together. If the beans are soft, you
can and more conveniently with a blender. I recommend soaking the apricots in
boiling water for 5-15 minutes before shredding to make it easier for the
blender to work (but wait for the water to drain well before shredding and
kneading, maybe even blot with a napkin).
.
Spread the cream on the first cake, smooth it out and put it in the
freezer for 1.5-2 hours to harden ❄️.
.
After 2 hours we put the top layer, smooth it out and put it back in
the freezer. For 2 hours or overnight 🌃
🍫Chocolate
Frosting.
90-100g cocoa butter.
70-80g of carob.
Sweeten (topinambour/ maple/agave syrup) to taste (20-40g) you can do
without.
.
Cocoa butter to melt in a water bath, you can just in a pan on the
slowest heat and as soon as the butter melts the fire immediately turn off. add
all the other ingredients, stir thoroughly, pour on the cake. Put the cake in
the fridge (not in the freezer!). In 24 hours in the fridge, it defrosts and
you can eat it. You can use almond petals and fresh raspberries for decoration.
.
So, to prepare such a cake should begin 3 days before the holiday. For
example, a birthday on the 15th - we soak the beans in the evening of the 12th.
And the next day will have the lion's share of all technological processes -
boil the beans, chop all the ingredients and assemble them into a finished cake.
It can keep in the freezer for up to 3-4 months in this form
Preheat oven to 180g.
1)Grind almonds, oatmeal in a blender until crumbly, add cocoa powder
and grind again.
2)Add the topinambour syrup and coconut oil.
3)Grind to a wet sand.
Crumble into a mold and into the oven for 10 minutes.
Method
Berry layer:
1)In a blender, blend berries, lemon juice, coconut milk and
topinambour syrup until smooth. Pour into a saucepan and bring to a boil over
medium heat.
2) Separately mix agar-agar, starch in a little coconut milk and add to
the casserole.
H) Cook until the mixture thickens.
Pour onto the cooled cake. Let cool at room temperature and put in the
refrigerator for 1 hour.
Chocolate layer:
1)Break up chocolate and add to saucepan with coconut milk, coconut
oil, and topinambour syrup.
2)Cook until the texture is smooth.
3)Pour over berry layer and send to fridge for 4 hours !
So we can share them with others! Lena said that the cake is very, very
easy to make!
