Fresh Cocoa Cake

This dessert is a real energy bomb, so its no surprise that the author of the recipe named it "a shot in the vein".

Details

  • Preparation Time: 330 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Base

  • 200 g Nuts, hazelnuts

  • 150 g Date, fresh or dried

  • 50 g Buckwheat flakes

  • 300 g Nuts, hazelnuts

  • 200 g Honey

  • pieces Juice, orange

  • 1 pod Vanilla, extract, natural

  • 50 g Cocoa, powdered, unsweetened

  • 150 g Unsalted almond butter

Steps

  1. First, prepare the base for the cake. In a kitchen mixer, finely grind dates, hazelnuts, cooked buckwheat, and raisins.

  2. Evenly spread the prepared mixture on the bottom of the cake mold, which should be stored in the refrigerator until use.

  3. Next, prepare the filling. In a kitchen mixer, blend hazelnuts, orange juice, cocoa, vanilla seeds, honey, and melted butter until smooth. Pour the mixture over the prepared base and use a spoon to spread it evenly across the mold, smoothing the top. Place the mold in the refrigerator for at least 5 hours to allow the dessert to cool and set.

Nutrition Information (Per 100g)

  • Calories: 477.28 kcal
  • Fat: 32.04 g
    • Saturated Fat: 2.09 g
  • Carbohydrates: 44.29 g
    • Sugars: 29.11 g
  • Protein: 9.21 g
  • Fiber: 7.54 g