Рет қаралды 4,012
CASHEW-CHOCOLATE-COCONUT CAKE
i n g r e d i e n t s:
-200 g cashews
-100 gr coconut milk
-60 g cocoa butter (can be replaced with coconut)
-70 g jerusalem artichoke syrup
-1 tbsp lemon juice
-salt pinch
-1 tbsp cocoa or carob
CHOCOLATE
-50 g cocoa butter
-25 g cocoa powder or carob
-25 g jerusalem artichoke syrup or powdered cane/coconut sugar
Soak the cashews overnight or at least for 6 hours. Coconut milk must first be taken out of the refrigerator, it should not be cold. Melt cocoa butter in a water bath.
Put cashews, coconut milk, jerusalem artichoke syrup, salt, lemon juice and melted cocoa butter in a cup. Punch with an immersion blender until pasty. Divide the resulting mass into parts, add sifted carob or cocoa to one, mix well. Pour into a detachable mold or container. Remove to the cold so that the mixture seizes. Next, pour the white mass on top. Freeze in the freezer (overnight or 2-3 hours). Defrost in the refrigerator until it can be sliced. Store in the refrigerator for 2-3 weeks, in the freezer for up to 6 months.
Decorate with chocolate, dried buckwheat.
chocolate
Melt cocoa butter in a water bath, but do not overheat. Add cocoa powder / carob, sweetener to it. Stir with a whisk. Decorate cakes. Pour the rest into molds, add delicious nuts, dried fruits, freeze-dried berries.
----------------------------------------------------------------
UNIFIED SUPPORT CHAT: goo-gl.me/QR4KH
Candy Cakes: • КОНФЕТКИ-ПИРОЖЕНКИ
My Instagram: / kseniya.samovar