Monday, February 22, 2010

Raw Raspberry Ganache Fudge Cake

Here is a beautiful RAW cake we made at the "Uncooking" class on Feb 7th. It has two layers with chocolate frosting and raspberries in the middle and then more frosting on top and sides.

Raw Raspberry Ganache Fudge Cake
Yield: 6 servings
To cut down on the caffeine in the cacao you can use only carob - or try half carob and half cacao (which is what I do).
Fudge cake:
3 cups dry walnuts
1 cup pitted Medjool dates
2/3 cup unsweetened cacao powder/carob powder
1/4 tsp sea salt
Combine the walnuts, cacao powder, salt in a food processor and pulse until coarsley mixed. Avoid over processing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

1/3 cup pitted Medjool dates
1/2 cup avocado (about 1 medium)
1/4 cup Agave syrup
1/3 cup cacao powder/carob powder
Combine the dates and Agave in food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

1/2 cup raspberries
Frost the top of one of the cakes with 1/2 the frosting and top with raspberries. Stack the second cake on top and frost the top and sides. Serve immediately or place in fridge for couple of hours to firm up. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.