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8

Dec

2009

Chocolate Torte With Whipped Cashew Cream

Saved in:-   Desserts,Raw Food Recipes


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From Issue 19 of News From The kitchen

 

raw food recipe chocolate torte

For the base

1/2 cup cashews
1/2 cup pecans
1 tablespoon coconut oil
1 tablespoon melted cacao butter
1 teaspoon agave
1 teaspoon lemon juice

- Pulse all ingredients in a food processor until they bind.

- Press into a 9″ springform cake pan and place in the fridge to set.

 

For the filling

1 cup Irish Moss paste*
1 cup cashews
1 1/2 cups cacao powder
3 cups grated or chopped cacao butter which has then been melted
1 cup agave nectar
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon tamari
1 teaspoon vanilla extract

- Blend all ingredients in a high-speed blender until smooth and pour on top of the base.

- Leave in the fridge to set.

*Irish Moss paste can be made by soaking 1 cup Irish Moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear (there’ll be a lot of sand in the moss). Then blend the rinsed moss with 2 cups pure water in a Vita-Mix until completely smooth. Leave to set in the fridge if not using straight away.

Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.

 

For the cream topping

1 cup cashews, soaked for 2 hours or more
1/2 cup water
3 tablespoons Irish Moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
Pinch salt
1 tablespoon macadamia oil (optional)

- Blend all ingredients in a high-speed blender until smooth.

- Serve with chocolate torte and fresh berries.

 

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  • http://www.therawchef.com Russell James

    Hi Gabrielle,

    Yes, I’ve used that Irish moss before too, but I’m not a fan for the reasons you mentioned.

    I’ve always ordered it from the US when I’m in the UK because a little does go a long way.

  • http://www.therawchef.com Russell James

    Coconut butter would be the best option, but coconut oil would also work as long as you keep in the fridge right up to serving, as coconut oil is not as firm as cacao butter.

    Where are you based?  You can get cacao butter online in most places.

  • http://www.therawchef.com Russell James

    Hi Pajo,  that’s great, I’m glad it worked out, and thanks for letting me know about the flakes, I’ll check them out.

  • Gabrielle

    Thanks for replying! It’s good to know that it wasn’t just me doing it wrong – I’ll try the purejoyplanet site for starters & see if they ship here, I really want to try some out.

  • Vittoria

    Hi Russell, thanks for this recipe. One word about cashews, which I discovered to my dismay, that they make me break out in hives….Did you know they are toxic? Belong to the same plant as poison ivy? I ate them every day in a  smoothie until I started scratching my face (broke out in red, itchy patches) and realized looking online that they are toxic. Bummer, I love them!  I have been using macadamia nuts instead, but they are so much more expensive. Just wanted to put it out there, as there no mention in the raw world about the possible  reaction to cashews (I have no allergies of any kind, so this took me by surprise). Thanks for all your amazing creativity and fabulous recipes!

  • http://www.therawchef.com Russell James

    Hi Vittoria,

    Thanks for sharing your experience, in the event it might help someone else.

    I was aware that the insides of the shells are poisonous, but they are removed by the time most people get to them, so it sounds like you had some kind of reaction to something else in there.

    Again, thanks for sharing.

    Macadamias are a good alternative; also in some recipes almonds and even pecans could be used.

  • Ana Croitoru

    Hello,

     Regarding of irish moss in deserts. I don’t want to use irish moss but I have troubles about filling  texture;it’s quite fluid. Please, let me know what else I should use to get a better self standing filling.

    The second question. Can I use in dessert irish moss or psyllium seeds if the kids is only 3 and 2 age?

    Thanks in advance for your answer.

    Kind regards,
    Ana

  • http://www.therawchef.com Russell James

    Hi Ana,

    If you don’t want to use irish moss for this, you can use cashews and water blended to a 2:1 ratio, ending up with the same volume as the irish moss would have been.

    You can certainly use irish moss for kids.  I would check with a natural doctor or nutritionist on the psyllium.

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