Click here to printChocolate Fudge Cake with Chocolate Dehydrated Black Olive Cassonade, Sour Cherry Sauce & Lacuma Ice Cream
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!
ingredients
Chocolate Fudge Cake
- 1 cup Cacao Powder
- 1 cup Cacao Butter, melted
- 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
- ½ tsp Vanilla Powder, scraped
Sour Cherry Sauce
- ½ cup sour cherries
- 1 cup Dark Agave Nectar
- 1 tbsp Lucuma Powder
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
- 2 tbsp Cacao Butter, melted
- 2 tbsp Lucuma Powder
- ½ tsp Vanilla Powder
method
- Step 1 :For 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 2 :Next 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 3 :For the thick sour cherry sauce mix all ingredients in a blender until chunky. Leave at room temperature until serving.
- Step 4 :To 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 5 :Pour 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 6 :To 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.
Article printed from Loving Earth: https://lovingearth.net/