Pages

Widgets

Paleo Chocolate Truffle Cake

Biting into this feels and tastes just like you're eating rich and creamy Chocolate Truffles with a fork... need I say more?

Yield: Serves 12 to 16

INGREDIENTS
Crust
1/2 cup (50 g) walnuts
1/2 cup (50 g) raw pecans
1/2 cup unsweetened finely shredded coconut
1/4 cup coconut flour
1/4 cup date paste
2 tablespoon ghee
1 teaspoon ground ceylon cinnamon
1/4 teaspoon Himalayan salt
Filling
Part I
1/2 cup date paste
1/4 cup raw honey
1/2 cup raw cacao powder
1/4 cup coconut oil
1/4 cup ghee
1 tablespoon pure vanilla extract
1/4 teaspoon ancho chile powder
1/4 teaspoon Himalayan salt
1 can full fat coconut milk
Part II
1 can full fat coconut milk
225g (1/2 lb) cacao paste, finely chopped
White Chocolate Drizzle
1/4 cup cacao butter, finely chopped
2 tablespoon raw honey
2 tablespoon raw coconut butter, softened
Garnish
Pecan halves and chopped pecans
INSTRUCTIONS
Crust
Add all the ingredients to the bowl of your food processor and process on pulse until mixture has the consistency of wet coarse sand.
Press at the bottom of an 8" greased springform pan (I used coconut oil)

Filling
In the bowl of your food processor, add all the ingredients of "part I" except for the coconut milk and process until well combined and smooth.
With the motor running, add coconut milk through the feeding tube and keep processing until well incorporated. Scrape the sides once or twice if necessary.
In a small saucepan, bring the second can of coconut milk to a slow simmer. Do not let this boil.
Put the chopped cacao paste in a large mixing bowl and pour the simmering milk right over it. Let this stand for a few minutes to allow the chocolate to melt then very delicately mix with a rubber spatula until the chocolate is completely melted and the mixture becomes smooth and creamy. It might tend to separate a little bit but if it does, don't worry too much about it. Just give it a good whisk and it should become smooth again.
Now add that to the chocolate mixture that's already in the food processor and process until lusciously smooth.
Pour over reserved crust and refrigerate at least 6 hours, preferably overnight, before removing from pan. I find the best way to do this is by heating the side of the pan slightly with a propane torch or warm cloth. You could also run a knife around the edge, but that would likely leave some light indentations...

White Chocolate Drizzle
Place cacao butter in the microwave and cook on high until completely melted, about 45 seconds to 1 minute. Add honey and coconut butter and mix until well incorporated, then place back in the microwave and cook in 15-30 seconds intervals, stirring between each, until smooth and soft enough to be drizzled.
Transfer this white chocolate to a squeeze bottle and squeeze all over cake in a back and forth motion. This sets rather rapidly so you need to act quickly! If you don't have a squeeze bottle, you could also drizzle it with a fork.

Garnish
Sprinkle chopped pecans all over cake and decorate with pecan halves.
This cake is easier to slice with a slightly warmed blade and is much tastier if you leave it at room temperature for a couple of hours before serving.

NF based on 1 of 16 servings

No comments:

Post a Comment