Raw Chocolate Orange Cake
The combination of orange and chocolate is a classic one that certainly can not be denied. Orange's sweetness, yet sourness and freshness adds an interesting note to each chocolate dessert. Not only does this combination play with your palate, but also with your eyesight.
RAW CHOCOLATE ORANGE CAKE
YIELD: makes 8-10 pieces
For the crust
100g of mixed raw nuts (walnuts, almonds, hazelnuts and cashews) or only walnuts
Pinch of salt
1 tbsp of cacao powder
5 pitted Medjool dates
5 dried apricots
For the chocolate layer
200g of cashews
100g of cocoa butter
Pinch of salt
1/4 tsp of vanilla bean powder
80ml of maple syrup
1/3 cup of cacao powder
180ml of water
For the orange layer*
500 ml of freshly squeezed and sieved orange juice
2 1/2 tsp of agar agar powder
* The orange layer turns about 1.5 cm high. If you prefer a thinner layer, use half of the ingredients.
For the decoration
Start by soaking the cashews for two hours in warm water.
Next, blend the ingredients for the crust in a food processor. Once a sticky dough is formed, press it into the bottom of a springform pan (15,5 cm diameter). You can place parchment paper on the bottom of the form prior to that. Leave the crust to set in the fridge while moving to the next step.
Once the cashews have been soaked, melt the cocoa butter on low heat using the water bath method. Once melted, leave it on the side to cool down for a bit.
In between, place the cashews in a high speed blender along with the rest of the ingredients for the chocolate layer. Blend to a creamy consistency. At the end add the melted cocoa butter in and blend again.
Pour the ready chocolate layer over the crust and let it set in the fridge until it feels firm to the touch.
Next, prepare the orange layer by adding the orange juice and the agar to a saucepan and bringing it to a boil. Make sure all the agar is solved and take it off the heat. Let it cool down for at least 5 minutes.
After the orange layer has thickened up a bit and before it has started to form a gel, pour it over the chocolate layer and sprinkle some cacao nibs and orange peel. Put the cake in the fridge to set for a couple of hours.
Before serving, let the cake thaw for a bit first and then cut it.
* This cake usually sets in the fridge in a couple of hours, but it can also be left overnight. However, if you are in a rush, you can always place it in the freezer to set and then move it to the fridge. Be careful though how long you leave it in, since the chocolate layer can really harden up due to its cocoa butter content.
Hope you enjoyed this cake recipe!
Sending you much love,