Whether you are making this recipe at home, in your cafe or at your resturant, it's fast and easy to put together. Speed and ease are not the only two things on this dessert's side though -it's also super sexy!
Desserts
Chocolate Fudge Cake with Chocolate Dehydrated Black Olive Cassonade, Sour Cherry Sauce & Lacuma Ice Cream
Chocolate Fudge Cake with Chocolate Dehydrated Black Olive Cassonade, Sour Cherry Sauce & Lacuma Ice Cream
ingredients
Chocolate Fudge Cake
- 1 cup Cacao Powder see product
- 1 cup Cacao Butter, melted see product
- 1 cup Dark Agave Nectar
- ½ cup brazil nut butter
- ½ tsp Vanilla Powder
- 1 tsp sea salt
hocolate Dehydrated Black Olive Cassonade
- 1 ½ cups Raw Cashews, soaked 2 – 4 hours
- 2 ½ cups water
- 1 avocado, peeled
- ¼ cup dehydrated black olives
- 4 tbsp grape seed oil
- 2 tbsp Light Agave Nectar
- 1 tbsp Coconut Oil, melted see product
- ½ tsp Vanilla Powder, scraped
Sour Cherry Sauce
- ½ cup sour cherries
- 1 cup Dark Agave Nectar
- 1 tbsp Lucuma Powder see product
Lucuma Ice Cream
- 2 cups Raw Cashews, soaked 2 – 4 hours
- 1 ½ cups water
- ¼ cup Dark Agave Nectar
- 1 tbsp Coconut Oil, melted see product
- 2 tbsp Cacao Butter, melted see product
- 2 tbsp Lucuma Powder see product
- ½ tsp Vanilla Powder
method
- Step 1For the chocolate fudge cake, blend the liquid and nuts first before adding sweeteners and spices. Follow this with the fats, and process in a high-speed blender until smooth and creamy. Pour into a muffin tray and freeze for three hours.
- Step 2Next prepare the chocolate cassonade. Blend the liquid and nuts first before adding sweeteners and spices. Follow this with the fats, and process in a high-speed blender until smooth and creamy. Pour into a siphon* bottle. Cool when set, add one cartridge and shake. If you don't have a siphon bottle then simply refrigerate for three hours and add only 1 ½ cups of water.
- Step 3For the thick sour cherry sauce mix all ingredients in a blender until chunky. Leave at room temperature until serving.
- Step 4To prepare the ice cream, blend the liquid and nuts first before adding sweeteners and spices. Follow this with the fats, and process in a high-speed blender until smooth and creamy.
- Step 5Pour the mixture into an ice cream maker; turn it on and let it churn. Alternatively, line a square container with plastic wrap and pour in the blended mixture. Freeze, pop the frozen block out the following day, slice in strips and put through a gear juicer.
- Step 6To assemble the dish, place the chocolate fudge cake on a plate, followed by a tablespoon of thick sour cherry sauce. Shake the siphon and to add the chocolate dehydrated black olive cassonade on top. Serve the Lucuma ice cream on the side.
More Recipes
Subscribe to Our Mailing List
This recipe seems incomplete, which is a shame because I really want to make it!
Hi James, thanks for letting us know. Some of the recipes didn't transfer properly when we updated the design of our website. Let us know if you have a crack at this recipe!