Wednesday, June 5, 2013

Chocolate Ganache Cake

Would you believe me if I told you that the best chocolate ganache cake I have ever eaten was made with...avocado?

No, really. It's true.

And if you're a connoisseur of raw desserts this is old hat to you. But still being a newbie I was bowled over - the creaminess, the mouthfeel, the chocolatey goodness. Really? No cream, no melted chocolate. The world is upside down!

Or perhaps right side up. This is undoubtedly the healthiest chocolate cake I ever ate or made. But that's raw desserts for you. Avocados, cacao powder, coconut oil, vanilla bean paste, and your liquid sweetener of choice, and Presto, Ganache!

I'm sure you're thinking, how is this healthy? Well, avocados and coconut oil are the "good" fats for you, which means they bring vitamins and minerals and do not stick to your ribs! Cacao, when raw, is a superfood, and with less than 1/2 cup of honey (which makes each slice have anywhere from 64-34 calories from honey depending on the size of your slice) this IS a healthy treat! So, go ahead, make this now and don't tell your diners and see if they can tell the difference!

Raw Chocolate Ganache Cake
(serves 8-14)

2 cups walnuts, soaked in water for at least 6 hours
1 cup dates, pitted
1 teaspoon salt

4 large ripe avocados
2/3 cup raw coconut oil
2 vanilla beans, cut in half
1/4 teaspoon salt
1 cup raw cacao powder
1/2 cup cacao nibs
1/3-1/2 cup raw honey

Drain walnuts and combine with dates and salt in a food process and pulse at first to chop them and then run continuously to create a paste. Press into a 8-9 inch spring form pan (or pie plate) and refrigerate to chill.

Clean food processor bowl and scoop out avocado flesh and place in bowl of processor. Using a teaspoon, press open the vanilla bean and scrape down the bean, scraping out the seedy pulp inside the beans; add to the avocados. Add coconut oil, salt, cacao powder, nibs and honey and process until full combined and smooth, about 2-5 minutes depending on the strength of your processor. The nibs should be crunchy little bits in the cake. Spoon on top of the crust and chill for at least 3 hours. Decorate as you like with sprinkles of nibs, shredded coconut or edible flowers or just plain!


Recipes currently inspiring me:

BBQ Soy Curl Tacos with Pickled Onions at Keeping It Kind
Chocolate Covered Peanut Brittle with Haberno at Olives for Dinner
Cauliflower Feta Fritters with Pomegranate at Smitten Kitchen

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